Wild Spring Edibles

We will take a journey around the state and see mushrooms in a broad variety of environments. Wisconsin boasts some of the highest mushroom diversity in America. From delicious edibles to toxic killers, we have it all. We will discuss how to forage wild mushrooms and plants safely and with confidence. Tavis will teach us all we need to know about mushroom identification. We will also cover basic tree identification which is crucial knowledge for a successful mushroom hunter. Some of our wild species can even be harvested and cultivated at home! We will look at basic practices for home cultivation to add new flavors to our family dinner table. We will end our class with a spring foraging walk on the farm searching for and identifying plants and mushrooms.

Chef Erik Miller will prepare a simple fresh and delicious mushroom meal for those who choose the lunch option.

Tavis has been studying wild mushrooms for nearly 40 years. He has dedicated his life to fungi and spends over 300 days per year in the woods photographing and chasing all our states mushroom treasures. He is the author of “Mushroom Cultivation” (Quarto), “ The Beginner’s Guide to Mushrooms” (Quarto) and will be releasing “The Russula of the Eastern United States” (FungiPress) and “The Mushrooms of Wisconsin” (FungiPress) very soon.

Host or Publisher Gwenyn Hill Farm