This workshop will give foragers and chefs a chance to savor highly sought after as well as lesser-known wild BC mushrooms. We will offer tips and practical experience with real specimens to guide participants in distinguishing our most dangerous poisonous species from their edible lookalikes. While participants learn how to know the mushrooms by sight, Chef Kuertin will cook an assortment of the edible species to learn by flavour.
This workshop has its origins in a grant from the UBC Peter Wall Centre for Advanced Studies and ongoing collaboration with UBC’s Dept. of Botany, the Beaty Museum, the BC Centre for Disease Control and mushroom clubs including the Vancouver Mycological Society.
About the Instructors
Dr. Mary Berbee, UBC Department of Botany Professor, has been sharing her passion for fungi with students and with the public for over 24 years. Her research focuses on the evolution and diversity of fungi. As mushrooms pop up with the fall rains, you will likely find her leading mushroom forays on the UBC campus and in regional parks.
Chef Juergen Kuerten has been preparing mushrooms for public sampling at Vancouver Mycological Society annual mushroom shows for many years. Now retired from his professional restaurant career, he will introduce you to some of the diverse flavours of wild BC species.