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Tasting Notes and Storyline by Bastardo
THE GREAT MUSHROOM HUNT
Guido and Deb have been mushroom hunters for years; in fact, they’re members of the Matthai Botanical Gardens’ Michigan Mushroom Class in Ann Arbor, taught by Bob Shaffer. After telling us of some of their fungal escapades, The Director was ready to join them on their next time out in the field. I wasn’t so sure, but said nothing, not wanting to appear the MBAPP (Mr. Bad Attitude Party Pooper). The Director had me up early on the morning of Saturday, October 10th, earlier even than a workday. I took it in good spirits, though, and we were at the Proud Lake State Park near Wixom by 9AM. It was a crisp, clear autumn morning, with a mist rising off the Huron River and rays of sunlight peeking through the trees. Members of the class arrived and assembled over the next twenty minutes before going off in search of the elusive ‘shroom, but still there was no Guido and Deb. They finally arrived about ten minutes later, and we were on our way into the woods.
I was the first to find anything of substance, two nice brown fungi about the size of my palm that Deb identified as Honey Mushrooms, which are both edible and delicious. Shortly after that, The Director discovered a few good-sized specimens of the white Lepista Irina, also tasty and non-toxic. As we continued, Guido expressed some disappointment that we weren’t finding more mushrooms, especially the elusive Hens of the Woods. After some searching, we did find a long abandoned baseball field, now full of gopher holes. He expected to find Mirasmius orieades here, which are also known as faerie rings, due to their diminutive size and also because they grow in little circular groups. Sure enough, we found a fair number of these tasty little buggers, and we collected all that we could.
We spent about two hours in the field, all told, and walked a good five miles anyway. We finally made our way back to the point of assembly, where we got in our cars and drove a short distance to a pretty picnic area. There, a veritable plethora of the varieties of the fungal experience were identified and grouped on three or four picnic tables positioned end to end. (Apparently, some of the participants had been more successful than we had been.) Edible varieties were sautéed and sampled, giving Madame and me our first taste of honey mushrooms and Mirasmius.
It must be said that these folks are SERIOUS mushroom geeks. Some of them have little magnifying glasses for minute inspection, and many gather and discuss their finds, referring to them by their Latin names. And some people say that wine geeks need to get a life… Just kidding!!! Afterwards, we sat down to a delightful potluck lunch. Several people uncorked bottles of wine, and I regretted not bringing something better than a Lindemann’s Bin 65 Chardonnay. However, this was quite popular with the non-wine people, for its bright fruit and oak flavors, and is in fact one of our Wine Probation staples. But there were a few other selections present that were much more to my liking. Those included: 1994 Domaine Henri Clerc et Fils Bourgogne Blanc Les Raiux: A pleasant medium straw with a soft pear/canned peas nose and nice apple/pear flavors. Guido’s Mrs. Got a hit of "sulfur" from this, while The Director notes "peanut butter." 1996 Domaine Henri Pelle Menetou-Salon Morogues Clos de Ratier: Guido brought this pale to medium straw Sauvignon produced 40 miles west of Sancerre and Pouilly-Fume. It has crisp lemon squirt acidity, and big lemon on the palate, with a hint of detergent on the finish. Very nice for $11.99 and great with mussels. 1989 Paul Jaboulet-Aine Croze-Hermitage Domaine de Thalabert: This is everything that a great Croze-Hermitage should be; a pretty garnet color with the slightest hint of rust, and typical plum/prune/leather along with subtle game/barnyard. Drinking VERY well right now. 1996 Chateau Pierre Bise L’Anclaie Coteaux du Layon Beaulieu: A delicious desert wine; a pale gold with unctuous tropical fruit/apricot/orange blossom/honey flavors and aromas that don’t quit. Almost the equal of the Baumard Quarts du Chaume; $35 in 500ml. This was a tres cool time, and we’re anxiously looking forward to next spring, when we will once again join Guido and Deb in search of that most tasty of fungi, the Morel. We’ll keep you posted.
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