One of the things I enjoyed most about this trip was finding edible wild mushrooms many places, and
discovering how carrying them around sparked interesting conversations with perfect strangers!
People would be awed at these huge mushrooms, ask questions, and beg to take pictures of them. Even foreigners would ask, and it was a delight to find a reason to look perfect strangers in the eye and smile at them. A small way of sharing the love of Christ.
Carrying around mushrooms is how we met a family who home schools, and whose oldest son is a missionary in Russia right now. They were very eager to learn about mushrooms. We told them the little we knew and encouraged them to research and learn for themselves!
Carrying around mushrooms is how we met a family who home schools, and whose oldest son is a missionary in Russia right now. They were very eager to learn about mushrooms. We told them the little we knew and encouraged them to research and learn for themselves!
Best of all, the mushrooms were good to eat!
A Ukrainian lady that Jonathan worked for a year or two ago had shared some wild mushrooms with us which she had gathered in the mountains, and which Jonathan and I learned to enjoy eating. We had sliced them and dried them, then froze them and used them from time to time.
The above picture was a big mushroom we found near Brooks Lake, south of Grand Teton Nat'l Park, the morning we were there.
Below, Jonathan and Hannah take a higher trail to look for more mushrooms.
Jonathan found a similar mushroom, which we were afraid of because we did not know if it was edible or not. So believe me, we did NOT eat it.
The one on the left is for sure edible, called a bollette, with a wide stem and flesh that looks like a sponge. We recognized it instantly as exactly like the ones we'd eaten last year.
The one on the right has fins on the underside.
Below is what the two look like on top--very similar except the one with fins, on the right,
kind of goes down in the middle while the edible one puffs up rounder.
We found out that all bollettes are edible, though there are many varieties.
Of course, you have to clean them before you eat them, preferably just carefully brushing them off, or rinsing sparingly, because you don't want soggy mushrooms to saute.
Later that day, along this stream down from Lewis Falls, just into Yellowstone Park, we found more.
Here Jonathan is cutting one off at ground level. The Ukrainian lady told us that you should cut it off rather than pull it out of the ground, as many people do, in order to give it a chance to grow back. She said they will grow back if you just harvest them by cutting rather than pulling the whole plant.
On another day, after a picnic near Nez Perce River, we went looking again. A park worker told us you are allowed to forage a certain amount of wild plants per day per person in Yellowstone.
There Jonathan and Steve found several tender young mushrooms which we sauteed. Here is what they look like on the underside, where you have to look to make sure they are edible.
This huge bollette mushroom has white flesh on top and yellow on the underside. You slice it up and saute it, and yum! I learned later that wild mushrooms contain more iron, ounce for ounce, than red meat!
On this morning we still had mushrooms left, which we sauteed after bacon and with skillet toast and eggs.
It was such a delectable breakfast. I got my bowl of mushroom, egg, bacon, and skillet toast with a cup of hot berry zinger tea, and I felt so rich. Meal after meal with edible wild mushrooms rich in nutrients, giving us energy!
There is something so fulfilling about learning about finding your own food in the wild, instead of buying everything at the store and sticking only with the familiar.
We had taken our own food for the six-day trip, as we knew it would be expensive to buy food in Yellowstone. (How about one scoop of icecream for $3.95?) We probably saved ourselves hundreds of dollars by cooking for ourselves.
Gas at one place in Yellowstone was way over $4 a gallon. Most of the time along the trip in WY or MT, Jonathan's points worked to get $1 off per gallon of gas, which helped considerably.