Matsutake hunt in central Washington with canning

[@denaredford6701]

I noticed the way you bury the stem , you can just pick them the spores have been released . The mycelium comes from the spores . The spores come from underside where the gills are .mushrooms do not grow from the stems being left in the grown . So cut or pick it has no effect on the growth of more mushrooms. After the mushroom open it’s cap the wind will carry the spores . Also the ground around the mushroom should have plenty of spores already in the ground.

[@Goney321]

Thanks for the video. As I remember, stem is the most valued part for its unique pine taste and smell, they only cut hardest inch bottom part, and young mushrooms are most valued. Also, canning as well as freezing make a usual tasty mushroom out of matsutake, only specific drying can save its unique properties, can you say how correct is that? As for rules, it is said one needs permit for foraging in Colville or Olympic forests, is that true?

[@baconboy222]

Are you in a national forest? I searched the Gifford Pinchot until it turned into snow and found nothing

[@wykedgirl]

Awesome! Could you share your recipe that you use to can matsutake?

[@passionateforager4439]

Hi- I will-I kind of do it a bit different very time-soon