I'm a chef and forager in British Columbia, here are some tips on how to find one of the most expensive culinary mushrooms in the world. You do have to be careful though, there are poisonous look alikes out there that can cause some serious liver damage. You may be wondering why I feel comfortable picking and eating matsutakes (Tricholoma magnivelare)? The main key to this mushroom is its really strong smell! Like earthy cinnamon, no chef could mistake it for a deadly amanita. Make sure you note that each specimen has a thick, cottony ring and a tapering stem to be extra safe. An extra tip is that Amanita smithiana's stem can be crushed easily with your fingers. I,definitely, proceed with caution. If there's any question in my mind about the ID, I throw it out! Tip: Learn more about foraging at http://www.foraging101.com
Chef Robin gives you some tips on what to look for and what to avoid when hunting for Porcini mushrooms in BC forests. This video is on a look alike mushroom to avoid when searching for Porcini... blue staining Boletes.
Please note that though this video aims to be helpful, it's no substitution for going out with a trained mushroom guide. There are mushrooms in our forests that look like Porcini's that can make you very sick. When in doubt, throw it out!
Swallow Tail Culinary Adventures teaches you how to Eat your Weeds. It's springtime in Vancouver so Chef Robin will tell you how to identify bittercress, a tasty peppery weed related to watercress and great in salads. Come on our Wild Edibles tours starting in May if you want to learn more about edible weeds & native BC plants.
I love to forage and I'm a chef. So, I've started a video series on the wild edibles of the Pacific Northwest. How to forage for them and then prepare them. I own Swallow Tail Culinary tours, we take people out into the rainforest on wild plant and mushroom foraging walks near Vancouver, BC. For more info http://www.swallowtail.ca