Page 267 - The Forager’s Guide to Wild Foods
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TOOTHED/SPINED MUSHROOMS








                  Bear’s Head, Hericium
                    abietis (HERICIACEAE)



































                                                                                            Jason Hollinger, CC-BY-SA-3.0

        BEAR’S HEAD, also known as Conifer Coral Herici-        EDIBLE PARTS: fruiting body
        um, looks like a frozen  waterfall  with  its profusion   KEY MEDICINAL  USES: The  Hericium genus is  cur-
        of icicle-like spines. Fruiting between fall  and win-  rently being investigated  for  its role in preventing
        ter, it grows exclusively on dead or rotting conifers,   neurodegenerative diseases, such as Alzheimer’s.
        reappearing annually. Its preferred hosts are Fir and
                                                                HOW  TO  EAT: This  delicate sweet mushroom has
        Douglas-fir.  Bear’s  Head  is  native  to  western  North
                                                                the flavor and texture of crab meat. It can be sauteed,
        America.
                                                                breaded and  pan-fried, pickled,  or made into “crab
        FRUITING  BODY: Supported by a substructure of          cakes”. For the best taste, harvest mushrooms when
        dense  branches, each 0.8-1.2  inches  (2-3cm)  thick,   they are young and white. Make sure to wash them
        Bear’s Head  can grow from  4-30  inches  (10-75cm)     well to remove any hidden grit.
        long and wide. From these branches spill a mass of      STEAMED  BEAR’S  HEAD  WITH  BUTTER  AND
        thin, drooping spines. Its overall color may vary from
                                                                HERBS: Ingredients:  1 lb.  (500g)  Bear’s Head
        white to pinkish, becoming yellowish, brownish, or
                                                                (cleaned), 16 oz. (450g) salted butter, lemon wedges,
        salmon with age. The fruity body is anchored to its
                                                                fresh sage, and parsley (chopped), salt, 1 clove garlic.
        substrate by a knoblike base.
                                                                Crush clove of garlic and add it to a small saucepan
        SPINES: The spines may be 0.2-1-inch-long (5-25mm)      with butter. Heat until the garlic starts to sizzle. Let
        long and up to 0.04 inches (1mm) wide. Soft, delicate,   cool and remove the garlic. Break  mushrooms into
        and clustered at the branch tips, they create a cascad-  bite-sized pieces and steam until cooked. Reheat but-
        ing appearance.                                         ter  with herbs until  they begin to get crispy. Serve
        SPORES: 4.5-5.5 x 4-5 µ, subglobose, smooth or slight-  mushrooms  in  bowls  with  flavored  butter,  lemon
        ly rough, amyloid; Spore print: white                   wedges, and salt.

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