Collecting & Preserving Mushrooms from the Wild


This is a good way to cook larger caps such as the Pink Gills, in the genus Agaricus. Slice the stalks so the caps can lie flat. Brush caps with oil and season with salt and pepper. Try flavoring the oil with a bit of garlic. Grill or broil 4-6 inches from the heat source for 4-6 minutes per side, brushing with oil again a couple of times.

Boletes (Boletus), Shitake (Lentinula): These mushrooms and edible mushrooms in the genus Agaricus are good when marinated in olive oil, garlic, salt and pepper, and then grilled over hot coals. Grill them about 4-6 minutes per side, brushing with the oil mixture once or twice. Use a good French bread rub with olive oil, smear with a little fresh garlic, then grill. Place y mushrooms on a slice and enjoy.

Morchella (Morels): Toss large, fresh morels in a mixture of melted unsalted butter, garlic, salt and pepper, and then put them in a grill pan to cook on the barbeque. Toss the morels occasionally and cook them until they are crisp around the edges, usually about 10-15 minutes. Undercooked morels can make people sick.