2026 FORAGING EVENTS

The ground comes alive in April, and from then through December (and into February some years!) we find delicious edible mushrooms! Gyromitras and morels in April and May, and then a procession of mushrooms right through until the snow flies…and sometimes even growing under the snow! In Ontario we find oyster mushrooms, pheasant backs, mica caps, shaggy manes, chicken-of-the-woods, quilted green russulas, blusher amanitas, chanterelles, porcinis, black trumpets, puffballs, blewits, honey mushrooms, maitakes, milk caps, lions mane, brick caps, shrimp-of-the-woods, enoki, and many more!

WILD MAITAKE & BROCCOLI RIGATONI

Mushroom aficionado, foraging guide, and aspiring chef – Jeremy from Wild Ontario Mushrooms – opens up his home to mushroom lovers and foragers several times a year to learn how to prepare and cook wild foraged mushrooms!

Your experience will begin with an afternoon foraging hike led by Jeremy. Seasonal mushrooms range from morels and shaggy manes in May and June, to chanterelles and porcinis in July and August, and honey mushrooms, milk caps, oyster mushrooms, green russulas, chicken-of-the-woods, amanitas, lions mane, maitakes, and more. The hike will last approximately 2 hours. We will focus on foraging and mushroom identification.

You will then proceed to Jeremy’s place for an incredible mushroom themed gastronomical experience. Jeremy will show you how to prepare and cook various wild mushrooms, and share some of his favourite wild mushroom recipes. Past events have featured chanterelle and porcini risotto, sweet and sour stir-fried maitake rice bowl, wild mushroom soup, mushroom toast, chanterelle pasta aglio e olio, oyster mushroom flatbread pizza, Milk cap and lions mane “crab cakes”, chicken-of-the-woods parm sliders, and maitake ramen.