"It's not like Survivor out here for me, you know?" Schneller says, recalling last year's haul, which yielded more than 40 pounds. "I figure, no matter what happens, I'm going for a walk in the woods. You can't beat that."We've spied only a few black trumpets, wet and slimy and past their prime, so our tubs are mostly filled with chanterelles, a few hedgehogs hiding among them. We convene in a huddle, surrounded by thick slabs of dewy moss, and decide to call it a day.
"There's something about it that's very human," Schneller tells me, as we make our way back to the cars. "I don't think people have that kind of experience enough."
FROM FOREST TO TABLE
Fungi often feature in Canary Square's offerings, from mushroom toast to autumn salad. Schneller conserved the haul from this trip so he'll have a stash for the weeks ahead. Here's how. "In a wide-bottomed heavy pot, add the mushrooms, a sprig of thyme, a pinch of [piment] d'Espelette, one clove of garlic, salt, and just enough EVOO to cover the mushrooms. Cook as slowly as possible until they are very tender. Season with sherry vinegar and more salt as needed. Store in the refrigerator, keeping the mushrooms covered by the liquid."
CANARY SQUARE 435 SOUTH HUNTINGTON AVE, JAMAICA PLAIN :: 617.524.2500 :: CANARYSQUARE.COM
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Topics:
Food Features
, Canary Square, mushroom, foraging
