Mushrooms: Brain Food Or Brain Drain?

Giant puffball mushrooms, morels, chicken of the woods, and honey mushrooms are just a few of the many varieties of mushrooms that can be found in the Brainerd Lakes Area. Local residents, such as Sheryl LaFavor and Margaret Rieck, have discovered large mushrooms on their properties, sparking interest in wild mushroom hunting and culinary exploration. Rob Prekker and Rachel Ingberg, the founders of Strictly Mushrooms, have also capitalized on the demand for fresh fungi by cultivating yellow and blue oyster mushrooms, as well as shiitakes and king oysters, which are sought after by local chefs and restaurants. The Brainerd Dispatch showcases the diverse world of mushrooms in the region, highlighting their culinary uses, health benefits, and natural wonders.

Giant puffball mushrooms found by Bay Lake resident

Giant puffball mushrooms are a rare sight, but Bay Lake resident Sheryl LaFavor recently found several of them on her property, including one that weighed 6 1/4 pounds. LaFavor and her family sliced and ate part of the giant puffball mushroom, comparing its texture to ricotta cheese, and froze the rest for later.

This was a first for LaFavor, who had never noticed the mushrooms on her property before. "I don't know where the spores may have come from. It was kind of a surprise," she said.

Giant puffball mushrooms are native to Minnesota and are usually spotted after heavy autumn rains. They can range from 3 inches in diameter to the size of a basketball, and are prized by wild food foragers. However, it is important to correctly identify them before consumption, as there are poisonous look-alikes such as the deadly destroying angel. When cut in half, the inside of a puffball mushroom should be solid and pure white, resembling a marshmallow.

LaFavor left the brown giant puffballs untouched as they were too delicate, but sliced and froze the white ones. Popular ways to prepare them include cutting them into steaks and grilling, cubing them for stews, or treating them like a pizza crust and spreading sauces and vegetables on top.

Rob Prekker and Rachel Ingberg's mushroom business

Prekker and Ingberg grow their mushrooms in a converted shed on their property, in a climate-controlled room in the basement. They produce shiitakes and oyster mushrooms of the king, blue, and yellow varieties. Their mushrooms have appeared on the plates of several notable local restaurants, including 3 Cheers Hospitality restaurants Prairie Bay, Iron Range Eatery, and Dock 77, as well as Sage on Laurel, Bar Harbor, Black Bear Lodge & Saloon, and Maucieri's Italian Bistro.

The couple's mushrooms are so sought-after by local chefs that they are pushing themselves to the limit to meet demand. This includes a July move to a Pine River home better suited for the operation, which involved many late nights and early mornings.

Ingberg, who initially did not like mushrooms, credits Prekker for cooking them in a way that changed her mind. She posted their first homegrown king oysters for sale on Facebook Marketplace, and they sold out swiftly. Prekker and Ingberg are now passionate about extolling the virtues of their product, from taste and appearance to health benefits and beauty.

The king oyster mushrooms are particularly popular with Prekker, who notes their mild flavor, large size, and meaty texture. He highlights their versatility, durability, and ability to hold up well in the fridge, making them ideal for restaurants.

Margaret Rieck's wild mushroom hunting website

Margaret Rieck, a former St. Paul resident and an Upper Hay Lake resident for 20 years, became interested in wild mushroom hunting after she found an egg-shaped mushroom sprouting up in her garden in 1976. She then became an avid wild mushroom hunter and joined the Minnesota Mycological Society, where members met each month to discuss and bring in a variety of wild mushrooms they had found.

Rieck's interest in wild fungi only grew when she moved to Upper Hay Lake in 1979, as she roamed the woods and countryside near her home in search of edible mushrooms. She captured photographs of her finds, including a Stinkhorn mushroom, which is unwholesome and not to be eaten.

Rieck decided to share her knowledge about wild mushroom hunting with others by creating her own website, Fungal Jungle, with the help of her nephew, C.J. Anderson, a technician at U.S. Link in Pequot Lakes. The website has attracted over 4,000 visitors in the past year. Rieck loves answering emails from the many people who write to her with questions. She has also contributed columns to the Lake Country Echo in Pequot Lakes and published a book of her writings titled "Did I Say That?"

Rieck stresses that it is important never to eat a wild mushroom unless you know it is edible. Her other hobbies include photography, watercolour painting, wood carving, and surfing the internet. She has made many friends from around the world online and enjoys playing backgammon with them.

Tips for hunting morel mushrooms

Morel mushrooms are a tasty treat that can be found throughout Minnesota, with the best hunting season being in mid-April or early May. Here are some tips to help you find these delicious fungi:

• Morel mushrooms rely on sufficient spring rain and warm temperatures to grow, so plan your hunt a day or two after rainfall when the temperature is in the 70s (°F).
• In central Minnesota, look for morels in aspen and ash lowlands, particularly near cleared areas. They often grow where ferns and jack-in-the-pulpit are found.
• Keep your eyes glued to the forest floor as you walk, as morels are well-camouflaged.
• If you're a novice hunter, don't be discouraged! The search is half the fun, and even veterans keep their perennial morel hotspots a guarded secret.
• When you get home, rinse the morels in cold water and slice them in half lengthwise. Sautéing them in butter with a touch of seasoning is a simple way to prepare them while still enjoying their natural taste.
• Be careful never to eat a wild mushroom unless you know it is edible. If you're unsure, consult an expert or experienced mushroom forager.

How to cook giant puffball mushrooms

Giant puffball mushrooms are a rare treat, and they can be cooked in a variety of ways. They are native to Minnesota and are easy to spot after heavy rains during their autumn growing season.

Before cooking, the very base of the mushroom where it has contacted the earth should be cut away and discarded.

One popular way to cook giant puffballs is to cut them into 1-inch steaks and grill them, or cube them and put them into a stew. They can also be sliced and spread with sauces and vegetables, although they will need to be eaten with a knife and fork as they do not crisp up.

Another way to cook giant puffballs is to use them as a pizza base. Cut the puffball into 1/2-3/4 inch thick slices, peel off the outer skin, and brush each side with olive oil. The slices need to be cooked and dried out slightly first to make them firm and ensure they don't give off too much moisture when used as a pizza base.

Giant puffballs can also be fried as a classic recipe. Cut the puffball into slices, dip the slices in flour, egg, and breadcrumbs, and fry in a generous amount of oil on medium heat until golden brown.

Giant puffballs can also be canned in the oven, although this is not an officially approved method and is not recommended. They can be sauteed in butter, packed in pint jars, and canned in a 250-degree Fahrenheit oven for 20 minutes. However, mushrooms should ideally be canned in a pressure canner.

Giant puffballs can also be frozen, either raw or cooked, for future use.

Frequently asked questions