Parts of this episode of The Key Ingredient with Sheri Castle were filmed in Western North Carolina earlier this year. Our hearts are with those experiencing the devastating impacts of Hurricane Helene.
To say there are many different types of mushrooms in this world is putting it mildly. We’ve identified around 14,000 species so far and about 2,200 of those are edible. Granted, not all species deemed edible are necessarily tasty, but my goodness, we should be grateful for the mushrooms that are.
Broadly speaking, edible mushrooms are either cultivated or foraged. Recipes once commonly used the term “wild” to describe all mushrooms that were more exotic than bland white buttons, often the only fresh type available in most grocery stores. These days it’s much easier to find all sorts of “wild” mushrooms in our markets, but most are cultivated or farmed, not actually found in the wild. That’s where foraging comes in.
For today’s field trip, I head into a forest in the Blue Ridge Mountains near Hendersonville, North Carolina, lead by expert foragers Luke Gilbert and Natalie Dechiara.
Through their business, Wild Goods, they sell mushrooms, truffles, and other foraged foods with culinary and medicinal uses. They also lead folks on foraging expeditions.
Several different types of stunning mushrooms flourish in these mountains, made possible by the region’s climate and intense biodiversity, but today we’re on the hunt for morels, one of springtime’s most elusive and delicious treats.
Luke and Natalie show us which hardwood trees are most likely to have morels nearby, plus how to work our way up the hillsides to the best vantage points for spotting mushrooms that blend right into the forest floor, hidden in plain sight. They show me the secret to using a mushroom knife to harvest the mushrooms without damaging the stems.
As we make our way back out of the woods, we stop by their array of inoculated shiitake logs. They explain that inoculated logs and grow kits are an easy and rewarding way for those of us who aren’t experienced foragers to harvest fresh mushrooms.
Luke and Natalie are delightful, personable guides who are eager to share their knowledge with us all. I must admit, however, that the highlight of my day is meeting their three darling dogs. They’re Lagotto Romangnolos, an Italian breed known for their truffle hunting prowess.
Sheri Castle takes a walk in the woods with two foraging experts to find tasty morel mushrooms.
Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.
Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.
When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.
In each episode of "The Key Ingredient," renowned food writer and cooking teacher Sheri Castle celebrates beloved ingredients, tracing their journeys from source to kitchen. Sheri introduces us to farmers, chefs and other food experts, sharing stories, recipes and tips along the way. Join Sheri & friends to learn the stories behind some of North Carolina's most beloved ingredients.