Go Forth and Forage: A Guide to Foraging Over 50 of the Most Common Edible & Medicinal North American Mushrooms by Whitney Johnson

Let expert forager and Appalachian native Whitney Johnson (@appalachian_forager) be your friendly guide to foraging over 50 North American species of edible and medicinal fungi. Go Forth and Forage is a detailed field guide to identifying, harvesting, and preparing wild-foraged mushrooms through all four seasons. From spring treasures such as morels and woodears, to summer finds like black trumpets, chicken of the woods, and boletes, straight through to fall and winter harvests of lion’s mane, oyster, and enoki, each species profile includes color photos, identification advice to confirm edibility, and tips on how to harvest responsibly. You’ll also find culinary preparation advice and recipes to feast on your finds successfully and deliciously. In her signature warm and folksy tone, Johnson also offers insight on: How to find wild mushrooms (hint: identifying trees is involved) Understanding mushroom anatomy and how it informs your harvest The best gear for mushroom foraging, from knives and bags to clothes and boots Read more

From the Publisher Mushroom knives are designed specifically for harvesting mushrooms and often come with a brush on the end to clean off your goodies in the forest before you add them to your sack. A hefty yellow morel (Morchella americana) is always a sight for sore eyes in the springtime. Some folks call ‘em blondes. Oysters can vary a lot in their ranges of size and color depending on the maturation. Here, we have a chunkier, heftier cluster clingin’ onto a dead/dying hardwood tree.