Mushroom season

Mushroom season is progressing very nicely. I would post photos if it weren't so darn difficult around here.

The warm summer and recent warm showers have created perfect conditions for a generous mushroom year. I am in heaven just walking the dog (yes, dogsitting again) and observing all the beautiful - and not so beautiful - varieties in abundance.

I've also been eating them. I've tried 5 varieties, a not-at-all shabby number for my first ever season of wild mushroom collecting. I'm impatient, but slowly I'm learning how much I can add to my cache of experiences and skills with time - and only with time. I can't expect to do everything at once.

So far, I've had: brown and orange birch boletes, honey mushrooms, gypsy mushrooms, and puffballs. My favorites is definitely the puffball - sliced thin and fried until crispy, like a mushroom potato chip. And conveniently, puffballs are among the most numerous and definitely easy to identify. The brown birch boletes are also numerous, but the flesh is often mushy, they are always infested with fly larvae (read: maggots), and honestly, they don't taste better than store-bought canned mushrooms.