Once a year, many Sydney-siders (including myself) make the pilgrimage to Oberon, in the Blue Mountains to pick mushrooms. Mushroom season is late summer to late autumn, (February-late May) but the earlier the better if you want to beat the crowds.
This year I went mushrooming on the busy Easter long weekend (which I wouldn't recommend due to the heavy traffic as much as the slim pickings). Yet despite the many people picking and picnicking, I was lucky enough to discover a few unplundered areas and fill three large bags with exotic gourmet mushrooms.
Oberon currently has more than 40,000 hectares of plantation pine forests. The spores of these mushrooms (as well as other non-edible types) were introduced from Europe where they're well known, along with the pine tree seedlings. For first timers (or even as a refresher course), it's advisable to check out the Oberon Visitor Information Centre which is easy spot once you hit Oberon. They'll provide you with a mushroom identification kit and a map of the pine forests, highlighting the best areas for mushrooming. They also have samples of edible and non-edible mushrooms and I've always found them very friendly and happy to answer any questions you might have.
Slippery Jack and Saffron Milk Cap mushrooms
They recommend two types of edible mushrooms - Slippery Jack and Saffron Milk Cap varieties. I've never found the former (or perhaps I've been overly wary as they're harder to identify from the non-edible types) but have always found Saffron Milk Caps (or red pine mushroom) fairly easily.
Because Saffron Milk Caps have a limited season and a short shelf-life - lasting up to one week once harvested if stored correctly - they command a high price (if you can find them for sale - Providore's Market, a Simon Johnson concept store sells them as 'pine mushrooms'). They're well regarded as gourmet mushrooms as their taste is quite sweet and their texture is fleshier than regular button mushrooms.
The Oberon pine forests are a great place to take atmospheric photos and most of mine were of the inedible but much more vibrantly coloured mushrooms. The red and white capped mushrooms seen here look like the famously poisonous and psychoactive European fly agaric or magic mushroom of fairy tales, however, according to the people at the Oberon Information Centre, this is apparently a different variety. They also warn against even touching mushrooms you may be unsure about as the spores can remain on your fingers and may be ingested, making you rather ill.
Pine mushrooms tend to keep their shape when cooked so they're great in stir-fries and slower-cooked dishes. As my mushrooms had to be eaten quickly, I discovered a multitude of great recipes for cooking mushrooms out of necessity. One of those I'll share here. Of course, any type of mushrooms can be used here but this very simple recipe worked very well with the pine mushrooms. It would be great for one as a snack or for entertaining a large group of people and could be served many ways.
Fried marinated mushrooms
Ingredients:
• LOTS of mushrooms (about a 5 very large ones cut into quarters or the equivalent of that with smaller ones cut in half)
• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 2 or 3 cloves crushed garlic
Instructions:
Mix oil, vinegar & garlic together & drizzle over mushrooms.
Leave for at least 20 mins (or as long as you like).
Fry half of them on high heat in a large fry pan for a long time till slightly browned (you can't really over cook them). Then do the other half.
Pour any remaining dressing over cooked mushrooms & refrigerate.
Serve on sliced crusty bread stick with pate, houmous or ricotta (or by itself).
Enjoy!
Unfortunately I didn't take any photos of my mushroom dishes. Maybe next year.
Here are some helpful links if you're planning a mushrooming trip to Oberon:
http://www.oberonaustralia.com.au/things_mushrooms.asp
http://oberon.ses.nsw.gov.au/resources/MUSHPSAR.HTM
Saffron Milk Caps:
http://www.wisegeek.com/what-is-a-saffron-milk-cap.htm
http://en.wikipedia.org/wiki/Lactarius_deliciosus