I have to say that very few UA-cam presenters get an automatic watch. I enjoy waiting til I’m at work to listen/watch videos while I have downtime, but your content, (and a few others like Outdoor Chef/Taklyn, Diehard, ChrisP, Fisherman’s Life, NW Fishing Secrets, Nick Fish, Philosophy D, god there’s so many) gets instant play. And I don’t even live on the west coast, I just want to see this stuff. Much love ❤
Love how when nearing the last few minutes of your videos we are all hungry. Almost think you could make dirt look tasty almost. Keep on educating us and taking us along-thx btw
First of all I'm thrilled you're making videos again and you got all that schooling behind you.! Good job getting You're doctorate! In your videos you show such class ,the delicacy, the measured thought that goes into what you do as a forager and a fisherman speaks for itself . I have such respect. I saw the video with the little girl with her mom and dad digging clams. What a sweet little kid and such courage at her age. I noticed one thing which is a delicate suggestion when it comes to cleaning those clams. Next time you go to cut through that peripheral muscle that closes the clam do it over a strainer with a vessel underneath to catch the clam juice. What's inside of those clams, that juice is perfaction. You will never have to buy clam juice in a bottle ever again. On a 10 bag limit I can get more than a quart of just the purest most beautiful clam juice and it's sweet! There you go that's your puff ball for the day! Keep up the great work you're doing to educate us and happy hunting.
I love how thoughtful and thorough you are. Truly enjoyed watching and learning. I am getting the books, I wish I weren't all the way over here in Georgia, I would love to take your course. Thank you for sharing!!
I tried making garlic bread with a Safeway baguette the other day when the local market was out of Rosalind bread and I was so disappointed lol! Rosalind makes a quality baguette for sure!
I love mushrooms not just for how they taste but also for how adaptable they are. I know a few people who work with them in lab setting and I have heard of them getting the mushrooms to eat things like plastic and motor oil really easily!
Great vid. Would love to hear more thoughts on where to find them...what are the site characteristics you look for, generally speaking which counties to look in, etc
Great video. I just found 100s Of pounds of golden chantrel mushrooms under the oaks on our property. I'm in South Mississippi. They are so yummy 😋. I like how you do cooking afterwards.
One of the things I think you'd find interesting in particular is that many species we consider toxic, like Hygrophoropsis aurantiaca (The false chantarelle) and Turbinellus floccosus (the scaly chantarelle) are eaten by indigenous peoples in other places in the world. The scaly chantarelle is eaten by sherpas of Sagarmatha National Park per Anjana Giri and the Tepehuán people of Mexico eat false chantarelle per Elizondo Gonzalez. It's unclear if it's a matter of the specific preparations used detoxifying them, a difference in growing conditions resulting in different levels of toxins or even if they are actually different but very visually similar species that lack the toxins noted, but it is fascinating.
Fascinating indeed! I would not be surprised if it were a complex process of extractive foraging, but it is indeed interesting that mushroom phenotypes can appear nearly identical even though they are genetically distinct.
@@catchncookcalifornia1574 Yeah, this is why taxonomy in mycology has been radically changing recently. As more DNA testing is done, we are discovering many species we thought were a single, introduced species are actually many different possibly native ones. The golden chantarelle is good example! Previously all golden chantarelle were thought to be one species, Cantharellus cibarius. DNA analysis showed that there are MANY different species of golden chantarelle. The oak associated golden chantarelles in California like you were gathering here were reclassified to Cantharellus californicus, while the conifer associated ones that grow in Oregon and Washington are now known as Cantharellus formosus.
Whenever I'm cooking mushrooms, I like to salt them while dry sautéing them. That way it pulls the moisture out faster. I feel like it helps with the prevention of the boiling texture.
I just found your videos and theyve helped me get a little more confident on telling if the mushrooms growing on our property are chanterelles or jack o lanterns (and i actually found a small patch of jack o lantern mushrooms to compare them to farther down into our woods) I'm just still quite scared to eat our chanterelles 😅 Its mostly in my head, I know, but still pretty scary at first. I think im going to order one of those books even though I'm only interested in figuring out chanterelles.
@@catchncookcalifornia1574 we ended up sauteing them till the liguid evaporated and put them on a pizza, very good mushrooms! I wouldn't have had the confidence if I hadn't found the look alike to compare them to! Ordered the book too!
When growing up we pick these all the time up near seattle. The number one attribute was looking at the meet itself. When you split it open it should be springy like chicken meat. And I hear so many people say how it's this way or that way and never use chicken meat as an example. They always grow under evergreens up there...... I wish they grew here in idaho..... 😢
They are quite meaty! If I remember correctly though, so are scaly chanterelles which will make you very sick. I will keep the "chicken meat" attribute in mind as an additional attribute though.
And yet, people still eat false chanterelles and scaly chanterelles and get very sick. I agree that they are quite user friendly though if you pay attention to the key features.
@catchncookcalifornia1574 Always will be fools....key is to start slow and talk to people who know what they are doing. Tons of Chantrelles in Oregon right now.
I think I just found a chanterelle in our garden? It sounds just like you describe but a little bit orange in color. I will heed your warning about not eating one that is attached to another one, but I sure would like to try one someday. We've never had one.
Hey Doc, loving the video and looking forward to the series. I wish I lived in the west coast I would book you in a heartbeat! Because of you, I'm getting into mushroom foraging here in the east coast. I identified my first Oyster mushroom earlier in the year. It's a lot of fun. I think I asked you in the past and you responded but can't find the video. Who made your little Puukko knife? I would like to get one. Thanks!
I stumbled upon a gorgeous chanterelle last summer while walking my dogs in the woods and then another and another , thus began my live for them. I was so excited i squealed. Thank goodness it was just me and my pups because noone wants to see a middle age woman like that lmbo ... although gen x we do age slower haaaa. I loved your video and cant wait to see them all! Thank you!
My husband has been hunting for chanterelle mushrooms the last few days. Here in SE Louisiana the mushrooms have been popping up after the afternoon rainstorms. They are not as big as y'all have there on the west coast . But, man oh man they are so good. What do you think about freezing them ? I've only seen where 1 person, said she does only after it's cooked. I love all your tips & great information on this topic. Thanks and have a wonderful day ❤
Great video and the recipe looks delicious! Have you seen the recent trend of "boiling" mushrooms before searing with oil? It's supposed to create a juicy but also crispy result and is often compared to the dry sauté method. I wonder how the methods compare with different wild mushrooms given all the unique textures and flavors out there. There's a lot of content on UA-cam about it if you're interested! As always, thanks for sharing your wealth of knowledge:) - from a fellow mushroom forager
Very good presentation! Also, where did you get that little wood-topped table in this video? Here in the East slope northern Cascades, we really have to work to find both morels and chanterelles, but with the latter, it corresponds with huckleberry and grouse season, so it always helps to have a means of carrying them back. We do need to be aware however, that berry parches and bears go hand in hand, and there's plenty of bears here!
Grouse, chanterelles and huckleberries sounds like a heck of a good meal though!!!! I found it on Amazon. I will have a look and see if I can find the details.
Awesome! Love the new series so far! Will definitely be making that with my next Chanterelle haul. The fear of mushrooms is very real, when I first started foraging, everyone I know thought I was crazy and gonna kill myself 🤣
Thanks! I eat them quite often but some folks are so allergic to PO that it might not be advised for them. The main concern for me is not breaking the PO roots while pulling the mushroom and removing outer skin of the shroom if it grew up rubbing a PO vine in a spot or two.
💛...just curious... how toxic are the bad ones?... do you need to decontaminate your knives etc afterwards?... also, shout out to jun, it's not just mushrooms, it's more than mushrooms... also, where's the outtakes?...
Great question! I do wash my knife after cutting toxic species but no, they are only toxic if eaten. I wouldn't recommend crushing the heck out of a death cap and then licking the juice off of your fingers though lol. I didn't end up with any outtakes on this one. Next time
Hey Kevin I recently discovered your channel and I am really enjoying it. Your channel has really sparked a new interest in foraging the coast for more edibles. I was just wondering are there any books that you would recommend thanks
I am so glad that you found me and your new interest in foraging! Yes, I did a vid back just before Christmas that talked about holiday gift ideas and in that vid I outlined a number of books for foragers.
@@catchncookcalifornia1574 ok I’ll look again at that I already own the the green one foraging Nor cal see coast (or whatever its called) lol. And have just ordered a few more. I’ll look back on the video description to see if there’s any others that I might want
One thing I'm jealous of is that in West USA you are able to go mushroom picking almost throughout the year while where I live we have maybe like 4-5 months because of seasons changing. BTW those chanterelles are horse-sized, here they are 2-3 times smaller, though it might be because we have more mushroom pickers, who collect all good shrooms before they overgrow...
Oh yay! I spend about a third of my time in mendocino county and am just getting my feet wet in foraging. Thanks for putting this together, it's *exactly* what I'm looking for
@@catchncookcalifornia1574quick question- have you, or do you plan to make any content about the seasonality of hunting up and down the coast? Thats one thing I’ve heard so much conjecture over
Do you mean that you would like me to explain how I read what conditions will be good for a potential mushroom foray? If so, sure thing! There is so much to cover in this series. I will be sure to emphasize that though.
This was great. My dad and his brothers were good at foraging for wild mushrooms on his farm in Alberta, Canada. One of my other uncles was also good at foraging for wild mushrooms. They were very tasty when they were cooked up. It's nice to see this series. If you do know what you are doing, you can get some very nice and tasty wild edibles. I remember wild Saskatoon berries, ditch strawberries, other wild berries, and a wild hazelnut bush on my dad's farm. They were so good. Cheers! 👍🏻👍🏻✌️
Yes, and some people cannot smell the fruity fragrance when others can easily smell it on the same individual mushroom so I try to emphasize visual features over olfactory features when identifying fungi.
Yes there is, here in the east, we have in the spring something called ramps, it is a type of wild leek that I love. I also forage stinging nettles, winter cress, water cress, Shawnee, cressy greens, and a few others.
Secret spots. If you are too vocal and there is a trail nearby with other mushroom foragers (which there was) then you have just told all of them that it is worth looking under your favorite chanterelle-producing oaks. I whisper to keep from drawing attention.
Can’t wait for the rest of the series!
Can't wait to share it! I have already filmed two more episodes. Just trying to find time to edit!
I have to say that very few UA-cam presenters get an automatic watch. I enjoy waiting til I’m at work to listen/watch videos while I have downtime, but your content, (and a few others like Outdoor Chef/Taklyn, Diehard, ChrisP, Fisherman’s Life, NW Fishing Secrets, Nick Fish, Philosophy D, god there’s so many) gets instant play. And I don’t even live on the west coast, I just want to see this stuff. Much love ❤
Much appreciated! It is always nice to hear such positive feedback!
As a beginner 3 yrs I just subbed ya channel bro
Love how when nearing the last few minutes of your videos we are all hungry. Almost think you could make dirt look tasty almost. Keep on educating us and taking us along-thx btw
Your enthusiasm is infectious!
Thanks! I look forward to mushroom season for months. "It's the most wonderful time of the year" as they say.
Looking forward to the series Doc
Thank you, Kevin. Awesome info on the forage as well as the technique for cooking the mushrooms. And I totally agree, chanterelles are the shit!!
Thanks Joe!
Hey this will be interesting 🤣👍
I hope so!
Haha. I love the little happy dance after your bite
Went with a mycologist in 2003 found some fabulous Chanterelles and Morels in your neck of the woods. I now grow mushrooms at home.
Nice!
First of all I'm thrilled you're making videos again and you got all that schooling behind you.! Good job getting You're doctorate!
In your videos you show such class ,the delicacy, the measured thought that goes into what you do as a forager and a fisherman speaks for itself . I have such respect.
I saw the video with the little girl with her mom and dad digging clams. What a sweet little kid and such courage at her age. I noticed one thing which is a delicate suggestion when it comes to cleaning those clams. Next time you go to cut through that peripheral muscle that closes the clam do it over a strainer with a vessel underneath to catch the clam juice. What's inside of those clams, that juice is perfaction. You will never have to buy clam juice in a bottle ever again. On a 10 bag limit I can get more than a quart of just the purest most beautiful clam juice and it's sweet! There you go that's your puff ball for the day! Keep up the great work you're doing to educate us and happy hunting.
I love how thoughtful and thorough you are. Truly enjoyed watching and learning. I am getting the books, I wish I weren't all the way over here in Georgia, I would love to take your course. Thank you for sharing!!
I'm from Louisiana a. Been learning for a few yrs now but still a beginner. Good luck bro
Shoutout to Rosalind! Love the videos, happy hunting!
I tried making garlic bread with a Safeway baguette the other day when the local market was out of Rosalind bread and I was so disappointed lol! Rosalind makes a quality baguette for sure!
Came here from @Fishermanslife, loving this vid as I've wanted to forage. Looking forward to learning lots from you!
Dude! I loved the back story in this video I found myself really interested in knowing where you get your inspiration 10/10 🙌
Thanks for the feedback! I almost didn't put it in there because I was not sure if people would want to hear it or not.
I love mushrooms not just for how they taste but also for how adaptable they are. I know a few people who work with them in lab setting and I have heard of them getting the mushrooms to eat things like plastic and motor oil really easily!
I have also heard that they are using mushrooms to clean up contaminated soils now. Fungi are seriously so incredible!
sweet! cant wait for the next one!
Great vid. Would love to hear more thoughts on where to find them...what are the site characteristics you look for, generally speaking which counties to look in, etc
Man, I love your channel so much
Much appreciated!
Love the new series as a new mushroom forager it will help me out!😁🍄
The best shrooms are foraged yourself. Good luck.😁
Great video. I just found 100s Of pounds of golden chantrel mushrooms under the oaks on our property. I'm in South Mississippi. They are so yummy 😋. I like how you do cooking afterwards.
That is awesome! Enjoy the harvest!!
You know it's real when Dr. Kev takes a deep breath. HAHA
One of the things I think you'd find interesting in particular is that many species we consider toxic, like Hygrophoropsis aurantiaca (The false chantarelle) and Turbinellus floccosus (the scaly chantarelle) are eaten by indigenous peoples in other places in the world. The scaly chantarelle is eaten by sherpas of Sagarmatha National Park per Anjana Giri and the Tepehuán people of Mexico eat false chantarelle per Elizondo Gonzalez. It's unclear if it's a matter of the specific preparations used detoxifying them, a difference in growing conditions resulting in different levels of toxins or even if they are actually different but very visually similar species that lack the toxins noted, but it is fascinating.
Fascinating indeed! I would not be surprised if it were a complex process of extractive foraging, but it is indeed interesting that mushroom phenotypes can appear nearly identical even though they are genetically distinct.
@@catchncookcalifornia1574 Yeah, this is why taxonomy in mycology has been radically changing recently. As more DNA testing is done, we are discovering many species we thought were a single, introduced species are actually many different possibly native ones.
The golden chantarelle is good example! Previously all golden chantarelle were thought to be one species, Cantharellus cibarius. DNA analysis showed that there are MANY different species of golden chantarelle. The oak associated golden chantarelles in California like you were gathering here were reclassified to Cantharellus californicus, while the conifer associated ones that grow in Oregon and Washington are now known as Cantharellus formosus.
I just got two classes gifted to me for Christmas. I am so excited to see what classes you have coming up.
Wow, as a desert dweller myself I'd say you are most definitely blessed.
Must say I am envious.
Have fun and enjoy. Keep us posted.
K.T.
Love the details
Whenever I'm cooking mushrooms, I like to salt them while dry sautéing them. That way it pulls the moisture out faster. I feel like it helps with the prevention of the boiling texture.
Thankyou so much very enjoyable to watch subscribed ❤
I just found your videos and theyve helped me get a little more confident on telling if the mushrooms growing on our property are chanterelles or jack o lanterns (and i actually found a small patch of jack o lantern mushrooms to compare them to farther down into our woods) I'm just still quite scared to eat our chanterelles 😅
Its mostly in my head, I know, but still pretty scary at first. I think im going to order one of those books even though I'm only interested in figuring out chanterelles.
Definately get the book and take it slow. When in doubt, throw it out!
@@catchncookcalifornia1574 we ended up sauteing them till the liguid evaporated and put them on a pizza, very good mushrooms! I wouldn't have had the confidence if I hadn't found the look alike to compare them to! Ordered the book too!
Thank you for sharing your knowledge.
Dude! You're awesome! Thanks for the cool video!
Thanks for watching!
When growing up we pick these all the time up near seattle. The number one attribute was looking at the meet itself. When you split it open it should be springy like chicken meat. And I hear so many people say how it's this way or that way and never use chicken meat as an example.
They always grow under evergreens up there......
I wish they grew here in idaho..... 😢
They are quite meaty! If I remember correctly though, so are scaly chanterelles which will make you very sick. I will keep the "chicken meat" attribute in mind as an additional attribute though.
thank You
A povídá a povídá a houby žádné.
Chantrelles are the easiest to ID and find, and are delicious. Also very few falsies, and easy to differentiate.
And yet, people still eat false chanterelles and scaly chanterelles and get very sick. I agree that they are quite user friendly though if you pay attention to the key features.
@catchncookcalifornia1574 Always will be fools....key is to start slow and talk to people who know what they are doing. Tons of Chantrelles in Oregon right now.
Nice job 👍
I think I just found a chanterelle in our garden? It sounds just like you describe but a little bit orange in color. I will heed your warning about not eating one that is attached to another one, but I sure would like to try one someday. We've never had one.
Awesome! If you are in the Bay Area please consider joining one of my mushroom identification courses this season. Details at catchncookcalifornia.com
Hey Doc, loving the video and looking forward to the series. I wish I lived in the west coast I would book you in a heartbeat! Because of you, I'm getting into mushroom foraging here in the east coast. I identified my first Oyster mushroom earlier in the year. It's a lot of fun. I think I asked you in the past and you responded but can't find the video. Who made your little Puukko knife? I would like to get one. Thanks!
I love hearing that! My brother actually made this one for me. I can ask him if he has recommendations for a commercial-made one though.
I stumbled upon a gorgeous chanterelle last summer while walking my dogs in the woods and then another and another , thus began my live for them. I was so excited i squealed. Thank goodness it was just me and my pups because noone wants to see a middle age woman like that lmbo ... although gen x we do age slower haaaa. I loved your video and cant wait to see them all! Thank you!
noice!!
My husband has been hunting for chanterelle mushrooms the last few days. Here in SE Louisiana the mushrooms have been popping up after the afternoon rainstorms. They are not as big as y'all have there on the west coast . But, man oh man they are so good. What do you think about freezing them ? I've only seen where 1 person, said she does only after it's cooked. I love all your tips & great information on this topic. Thanks and have a wonderful day ❤
Awesome! Sauteed and frozen they are great but I would not freeze them without cooking or they will likely degrade rapidly once thawed.
Great video and the recipe looks delicious! Have you seen the recent trend of "boiling" mushrooms before searing with oil? It's supposed to create a juicy but also crispy result and is often compared to the dry sauté method. I wonder how the methods compare with different wild mushrooms given all the unique textures and flavors out there. There's a lot of content on UA-cam about it if you're interested!
As always, thanks for sharing your wealth of knowledge:)
- from a fellow mushroom forager
Thanks! I have seen it for slippery jacks but not other species. I will have to check out some of those and see how they look.
I like this cat...
Very good presentation! Also, where did you get that little wood-topped table in this video? Here in the East slope northern Cascades, we really have to work to find both morels and chanterelles, but with the latter, it corresponds with huckleberry and grouse season, so it always helps to have a means of carrying them back. We do need to be aware however, that berry parches and bears go hand in hand, and there's plenty of bears here!
Grouse, chanterelles and huckleberries sounds like a heck of a good meal though!!!! I found it on Amazon. I will have a look and see if I can find the details.
@@catchncookcalifornia1574 Thanks, I'd appreciate it! We have a lot of items for use in the woods, but not a table like that.
Awesome! Love the new series so far! Will definitely be making that with my next Chanterelle haul. The fear of mushrooms is very real, when I first started foraging, everyone I know thought I was crazy and gonna kill myself 🤣
Epic video! Thank you.
What do you think about finding chanterelle among poison oak bushes? Safe to cook well and eat?
Thanks! I eat them quite often but some folks are so allergic to PO that it might not be advised for them. The main concern for me is not breaking the PO roots while pulling the mushroom and removing outer skin of the shroom if it grew up rubbing a PO vine in a spot or two.
💛...just curious... how toxic are the bad ones?... do you need to decontaminate your knives etc afterwards?... also, shout out to jun, it's not just mushrooms, it's more than mushrooms... also, where's the outtakes?...
Great question! I do wash my knife after cutting toxic species but no, they are only toxic if eaten. I wouldn't recommend crushing the heck out of a death cap and then licking the juice off of your fingers though lol. I didn't end up with any outtakes on this one. Next time
Will you do or have you done one on Matsutaki?
Hey Kevin I recently discovered your channel and I am really enjoying it. Your channel has really sparked a new interest in foraging the coast for more edibles. I was just wondering are there any books that you would recommend thanks
I am so glad that you found me and your new interest in foraging! Yes, I did a vid back just before Christmas that talked about holiday gift ideas and in that vid I outlined a number of books for foragers.
@@catchncookcalifornia1574 ok I’ll look again at that I already own the the green one foraging Nor cal see coast (or whatever its called) lol. And have just ordered a few more. I’ll look back on the video description to see if there’s any others that I might want
Thanks for responding 🤙🏽.
One thing I'm jealous of is that in West USA you are able to go mushroom picking almost throughout the year while where I live we have maybe like 4-5 months because of seasons changing. BTW those chanterelles are horse-sized, here they are 2-3 times smaller, though it might be because we have more mushroom pickers, who collect all good shrooms before they overgrow...
CA is known for having some of the largest chanterelles around. We are very lucky!
Where are you ?
Oh yay! I spend about a third of my time in mendocino county and am just getting my feet wet in foraging. Thanks for putting this together, it's *exactly* what I'm looking for
Glad to hear it!
@@catchncookcalifornia1574quick question- have you, or do you plan to make any content about the seasonality of hunting up and down the coast? Thats one thing I’ve heard so much conjecture over
Would you go into what areas you want to look for, the conditions.
Do you mean that you would like me to explain how I read what conditions will be good for a potential mushroom foray? If so, sure thing! There is so much to cover in this series. I will be sure to emphasize that though.
This was great. My dad and his brothers were good at foraging for wild mushrooms on his farm in Alberta, Canada. One of my other uncles was also good at foraging for wild mushrooms. They were very tasty when they were cooked up. It's nice to see this series. If you do know what you are doing, you can get some very nice and tasty wild edibles. I remember wild Saskatoon berries, ditch strawberries, other wild berries, and a wild hazelnut bush on my dad's farm. They were so good. Cheers! 👍🏻👍🏻✌️
Sounds like a great way to grow up!
Do chantrelle ever NOT smell fruity?
Yes, and some people cannot smell the fruity fragrance when others can easily smell it on the same individual mushroom so I try to emphasize visual features over olfactory features when identifying fungi.
as a Polak, im ashamed I have never foraged for mushrooms. thank you.
Whispering to sneak up on his prey
Thrill of the hunt my friend. 😂
My problem is that I am allergic to mushrooms.
I feel for you. I am so sorry to hear that! However, there are some very delicious plants in the forest to be foraged as well!
Yes there is, here in the east, we have in the spring something called ramps, it is a type of wild leek that I love. I also forage stinging nettles, winter cress, water cress, Shawnee, cressy greens, and a few others.
Stretch marks on a mushroom
I know I have to be quiet, it’s 2 am but Why are you whispering?😂
Secret spots. If you are too vocal and there is a trail nearby with other mushroom foragers (which there was) then you have just told all of them that it is worth looking under your favorite chanterelle-producing oaks. I whisper to keep from drawing attention.
Why are you whispering are mushrooms/stealthy or are you in a cops backyard and hes sleeping yikes
Lol, my spot is close to a trail and I want to keep the spot quiet so it stays productive.
That cooking lesson was very informative! I’ve been cooking them wrong!😢
I am glad that it helped! I fought against the dry sauté method for years until one day I broke down and gave it a try. Now I am hooked!
Wonderful video. montchevre. I’m doin’ it!
It's the good stuff!