Mushroom fruiting on the Island started in August, and cycles of dry and wet conditions have made for a prolific season.
Whatever Riddick can acquire, catch and forage — whether it’s salmon, berries or seaweed — goes on the menu at his Heartwood Kitchen Food Outfitter restaurant in Ucluelet, or into his cooking classes and demonstrations.
“It’s been an awesome year for mushrooms,” says Riddick. “Every year is a little different, so depending on the time and where you are, you’re going to find a lot. Topics range from the roles fungi play in the forests, essentials of collecting and identifying mushrooms in the field — including the edible, the medicinal and the poisonous.
Hess said the numbers of mushroom collectors is increasing as more people get into hiking and weekend walks. That raises the risks of people unknowingly eating poisonous mushrooms. The general rule for all edibles, said Hess, is that every single mushroom must be cooked, because even a choice edibles like morels have toxins that can upset stomachs.In his field guide, MacKinnon says there are more than 3,200 species of mushrooms across B.C. — more than in any other province. Many haven’t even been identified, or are only visible by microscope.
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