Author Archives: Langdon Cook

About Langdon Cook

Langdon Cook is a writer and wild food forager.

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This fungi train keeps a-rolling…

Thursday night, October 24, I’ll be part of an all-star lineup for Seattle Lit Crawl. Other readers will include Ivan Doig, Will Self, Claire Dederer, Neal Thompson, Ellen Forney, and many more. Join me at Capitol Cider at 8pm for the “Farm to Fable” crowd, with readings by Kathleen Flinn, Joe Ray, Kurt Timmermeister, and myself. After Party at Richard Hugo House at 9pm.

This weekend, October 25-27, I’ll be in Eugene, Oregon, to speak at Lane Community College on Friday at 7pm, as part of the Cascade Mycological Society’s fall lecture series, and on Sunday I’ll be signing books at the Mt. Pisgah Mushroom Fest.

For fungi fanciers around Puget Sound, I’ll be reading and showing slides at Village Books in Bellingham on November 13 as part of the North Cascades Institute’s “Nature of Writing” series. And on November 14 I’ll be at Third Place Books in Lake Forest Park.

After that, I take a bite out of the Big Apple. More on my East Coast swing later…

Porcini Lasagna per Marcella

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porcini_lasagnaMY FIRST COOKBOOK was Marcella Hazan’s Essentials of Classic Italian Cooking, which collects into a single volume two of her earlier books, The Classic Italian Cook Book and More Classic Italian Cooking. (Actually, it was owned by my girlfriend Martha, who would later become my wife, and even back then it was dog-eared and flecked with red sauce.) We refer to the book simply as Marcella, and it remains our go-to reference for Italian cuisine.

For many of us, making Italian at home means a night of romance: wine, maybe too much of it; endless antipasti of olives, roasted peppers, prosciutto; some candlelight. It’s an occasion. Having a signature Italian ingredient on hand such as fresh porcini mushrooms (translated as the evocative “little pigs”) seals the deal.  

 When we heard that Marcella Hazan had passed away at the end of September, we took a nanosecond to decide on dinner. It would be a night to celebrate the whiskey-drinking, chain-smoking woman who introduced so many Americans to Italian culinary traditions. We cracked open a bottle of Chianti and started slicing up the last of our hard-won little piggies, which we had gathered in the North Cascades Mountains of Washington State for just such a meal. Next we flipped open Marcella to remember her very particular rules about making a béchamel sauce. A Porcini Lasagna would mark the occasion.

This recipe is adapted from both Marcella and a recent edition of Health magazine (a publication she would surely object to). While conventional, store-bought mushrooms such as cremini and portobello will suffice, it’s the sweet, nutty flavor of fresh wild porcini that truly makes this dish.

piglet12 lasagna noodles, boiled and drained
4 cups milk
8 tbsp butter (1 stick)
6 tbsp flour
1 tsp salt
1/4 tsp white pepper
1/8 tsp nutmeg
3 cloves garlic, minced
1/4 cup parsley, chopped
1 tbsp thyme, chopped
1 tbsp sage, chopped
3 tbsp olive oil
1 medium yellow onion, diced
2 lbs mushrooms, sliced
1 cup Parmesan
1 cup Asiago cheese
salt and pepper, to taste

1. Make the béchamel white sauce by simmering milk in a saucepan and setting aside. In a separate pan, melt butter over medium heat. Add flour to melted butter while stirring until a paste forms; the paste should darken ever so slightly without becoming too colored. Slowly whisk hot milk into flour. Continue to whisk until the sauce is smooth. It should be thick enough to coat a spoon. Stir in minced garlic, most of chopped parsley (reserving 1 tablespoon for garnish), salt, white pepper, and nutmeg. Set aside and cover.

2. Preheat oven to 375 degrees. Heat 1 tablespoon oil in a pan over medium heat. Sauté diced onions until soft and translucent. Remove to a bowl.

3. In same pan, heat 2 tablespoons oil over medium heat and sauté sliced mushrooms until tender (porcini mushrooms should be lightly golden on outside). Season with salt and pepper. Return onions to pan and add chopped thyme and sage. Cook together, stirring, another minute. Remove from heat.

4. Mix cheeses together in a bowl.

5. In a greased 13 X 9 inch baking dish, assemble the lasagna. Spread a few spoonfuls of béchamel over bottom. Place three noodles lengthwise in dish, then spread about a 1/2 cup of sauce over, followed by a third of the mushroom-onion mixture, and 1/3 cup of cheese. Repeat layers twice more. Top with final layer of noodles, remaining sauce, and cheese.

 6. Bake uncovered, about 45 minutes. It should be lightly browned on top and edges. Garnish with remaining parsley and allow to sit for 15 minutes before serving.

Fungi on Tap

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Ask commercial mushroom pickers in the greater Pacific Northwest how the season’s going and they’ll probably shrug. The central Oregon matsutake pick is weak, chanterelles on the coast—though abundant—are at rock-bottom prices, and Cascade lobsters are turning fishy fast.

Now ask a recreational picker and you’re likely to hear that this is the best fall in recent memory. How can these two viewpoints coexist?

It’s just a function of the different perspectives. Commercial pickers are trying to earn a living while recreational pickers are stocking their larders. The fact is, it has been a boon season for rec hunters—and not just for edibles. All kinds of unusual species are fruiting this year, for reasons that are not readily apparent. It’s a reflection on how little we know about fungi.

Initially many of us figured this fall would be another bust, similar to previous falls of the last couple years. Oregon’s morel patches dried up fast, and an unusually parched July and early August suggested a dearth of fall fungi. Then we got hit with some heavy August downpours, and September has been noticeably cool and wet. Mushrooms that are especially sensitive to rainfall—hello kings!—have exploded. The chanterelles are always there, rain or shine, and earlier than most rec pickers think. But mountain kings, those persnickety royals, are harder to pin down, and this year they’ve popped in a big way. I’ve been picking them since mid-August, first on my huckleberry outings and now whenever and wherever I happen to be outside, it seems. They’re showing in places where I’ve never seen them before, among tree species that I wouldn’t expect.

The other day I stumbled on a riparian patch below 3,000 feet in a grove of Douglas-fir, western hemlock, and red-cedar—not exactly fall king habitat. Enormous #2 boletes with perfect white sponges and caps the size of cantaloupes ringed a guerrilla campsite like fenceposts, all of them miraculously worm-free. Hunters are also finding blue chanterelles (pictured above right) coming out of the woodwork. This is a rarely encountered species that is generally local to a few very specific areas, yet I’m hearing from hikers who are finding them right on the trail in some odd places.

If you’re a fan of Suillus, well have at it. Matsies are now carpeting the slopes. And Hericium is general. One species I haven’t seen much of—yet—is Sparassis, the cauliflower mushroom. Give it time.

This is a good year for recreational mushroom hunters to learn new patches. Many of these patches won’t produce on an annual basis, but if you remember them you can always check. The more patches, the better, especially if those patches are in diverse habitats.

This is also a good year to put up quantities of mushrooms. I’ve been drying and freezing porcini, not to mention lobster duxelles and chanterelles. Pizza bianca with sliced porcini buttons, sun-dried tomatoes, feta, and basil was a winner, as was the porcini-wine reduction sauce that gussied up my New York strip the other night. It’s fat times for mushroom hunters.

Full buckets, everyone!

Mushrooms for the People

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The Mushroom HuntersMy new book The Mushroom Hunters has been on the shelves for nearly two weeks and I couldn’t be happier with the reception so far. If it inspires a few curious readers to get outside and interact with their natural environment, all the better.

The Wall Street Journal calls the book a “rollicking narrative…delivering vivid and cinematic scenes on every page,” and The Seattle Times, comparing the book to Susan Orlean’s The Orchid Thief, Michael Pollan, and Hunter Thompson, says it both “instructs and delights” while “connect[ing] the dots between natural history, socioeconomics and cooking.” Callers jammed the lines at both my Diane Rehm Show appearance and on Wisconsin Public Radio.

But equally important to me are the testaments from readers outside the professional media outlets. Ronald Holden at the Cornichon blog writes, “As always, it’s Cook’s story-telling skill that keeps you reading,” and here’s a post from a reader from Portland that recently circulated on Facebook:

I just finished reading The Mushroom Hunters by Langdon Cook… It’s beautifully written and has a powerful, interwoven story. He really knocked this one out of the park! More than just a book about harvesting and selling mushrooms, he takes on so many important issues such as wealth/class structures, ecology and human interaction, small business challenges, immigration, and asks profound questions about happiness and satisfaction in life.

I feel lucky to have readers like these.

***

In my next post I manage to sneak away from my desk to see why recreational mushroom hunters in the Pacific Northwest are calling this a banner year…

Thursday, Elliott Bay Books

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elliottbayFor those of you in the Seattle area, please join me at Elliott Bay Books this Thursday, September 12, at 7 pm. I’ll be reading from The Mushroom Hunters: On the Trail of an Underground America, showing slides, and raffling off bags of dried morels. The cafe will have shroomy bites and wine. There might even be a special guest visitor…

This past Tuesday I was in Washington, D.C., for the official on-sale date, to make an appearance on the Diane Rehm Show. You can listen to the broadcast here. On Thursday I’ll be at my local NPR affiliate, KUOW 94.9 FM, to tape a segment that will air between noon and 2 pm.

Other upcoming appearances include Wordstock Lit Fest, October 4-6, Portland, OR; and Breitenbush Mushroom Gathering, October 17-20, Breitenbush Hot Springs, OR. More events are in the works, so check back here for listings.

This Tuesday, September 10

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The Mushroom HuntersFriends and readers, the publication of my new book, The Mushroom Hunters: On the Trail of an Underground America, is just around the corner. Good things are brewing. Publishers Weekly calls it “intrepid and inspired,” The Daily Beast named it a “Hot Read,” and both Amazon.com and Apple picked it as one of the Top 10 Best Books of September. The Seattle Times reviewed it this past Friday, with comparison to Susan Orlean’s The Orchid Thief, Michael Pollan, and Hunter Thompson.

Here’s a snippet from a Library Journal review that, to my mind, encapsulates my efforts:

Not simply about mushrooms, this book examines human behavior, economics, food, society, and nature. In the end, readers will have learned a great deal about U.S. economic and social structures—all while being entertained and enlightened by stories of gastronomy and mushrooms. Highly recommended.

The book goes on sale September 10. That day I’ll be a guest on The Diane Rehm Show on NPR (check for your local listing). The official book launch will be at Elliott Bay Books on Thursday, September 12, at 7pm. I plan to show slides, read a bit from the book, raffle off bags of morels, and the cafe will have some shroomy bites to eat. There might be a spacial guest in attendance as well…

After that I hit the road to visit mycological societies, mushroom festivals, and do other events through the fall and winter. I’ll be at the Wordstock Lit Fest in Portland the first weekend in October and the Breitenbush Mushroom Gathering a couple weeks later.

The confluence of food, nature, and adventure is a mother lode of literary possibility. Join me on the mushroom trail and get your copy soon!

New at Huffington Post

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mushroom4I’ve started blogging for the Huffington Post. You can read my first article here, and catch a glimpse of a couple characters who star in my new book.

The article begins:

In early August I got a call from a producer for the PBS TV series Food Forward. He had seen a review copy of my new book, The Mushroom Hunters: On the Trail of an Underground America, and wanted to film itinerant mushroom harvesters for an episode on wild foods. I knew just the guy to talk to…

Read more.

Know Your Vacciniums

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huck1Fly fishermen like to joke about PhD trout and poindexter anglers crawling the banks spouting Latin. On first blush it may seem pretentious to be holding a trout rod in one hand and a magnifying glass in the other, while reeling off the taxonomic names of various species of Baetis and Pteronarcys. But the truth is, the fly fisherman who has an understanding of entomology has a cast up on the one who doesn’t.

And so it is with huckleberries. In the Pacific Northwest there are at least a dozen species of Vaccinium, and it pays to recognize them all. There are early fruiting huckleberries (the red huckleberry, Vaccinium parvifolium) and late fruiting huckleberries (evergreen huckleberry, Vaccinium ovatum); there are tart, bright blue huckleberries that make good jam (Vaccinium ovalifolium) and nearly black huckleberries (Vaccinium membranaceum) that taste great right off the vine. There’s a huckleberry that colonizes wetter habitats (Vaccinium deliciosum) and one that can be found high in the mountains (Vaccinium caespitosum). Read this post for more tips on huckleberrying.

The other day I visited my patch of Vaccinium membranceum. This is the main species picked and sold commercially. It’s big, which makes for faster picking, and sweet. It goes by various common names including thin-leaf huckleberry, globe huckleberry, and mountain black. This is a decent year for V. membranaceum and I would encourage my readers in the Greater Pacific Northwest to search it out. Right now! It’s common in the mountains of Washington, Oregon, Idaho, western Montana, and British Columbia, with more localized populations south to California and east to the Upper Great Lakes.

We freeze as many huckleberries as we can pick, and eat them year-round. As I say in Fat of the Land, huckleberries are a baker’s wet dream. The balance between sweet and tart is ideal for pastries, and they make the best pies, cobblers, crisps, and tarts.

But we’re not the only members of Mammalia with a sweet tooth for Vaccinium and its allies. Ursus americanus and Ursus arctos horribilis are fans, too, so be prepared to share!

huck2

Merry Pinkmas!

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photoI wrote about the Pink Invasion in the July issue of Seattle Magazine. Truth be told, since that article first appeared I’ve been too busy fishing for pinks to do much blogging. Fishing…and filleting, brining, and smoking. Repeat. My freezer is rapidly accumulating a two-year supply of smoked salmon.

This is a fishery that hardly existed a generation ago in Puget Sound. As such, in this age of general decline, it feels like a special gift. And it’s not too late to get in on the action. Read the article and then check out these tips for smokin’ yer own.

Wild Red Raspberry

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red_raspberry1Each summer we visit family in the Colorado Rockies, where it’s tradition to kick off the trip with a walk up to the same overlook, a place we dubbed the “Bear’s Lair” more than a decade ago after spooking a bear from its fern-matted day bed nearby.

The route to the Bear’s Lair follows an old hunter’s jeep track up a ridge through oak scrub and aspen glades, finally topping out on a knoll covered in spruce and lodgepole pine. Sadly, the large pines are all dead now, victims of the pine beetle epidemic that’s ravaged Colorado in recent years, and the forest doesn’t offer the same respite from the sun that it once did. But the woods are still painted in wildflowers and home to a herd of elk that moves quietly among the hidden meadows and quaking aspens. From there a quick scramble up a dry, dusty slope and over big boulders takes us to the Lair. A single Douglas fir twists out of the rocks and shades the place. We sit up there and admire the view back across the valley. Sometimes we spot golden eagles circling high in the thermals above.

I’ve hiked to the Bear’s Lair countless times in summer and snowshoed up in winter. It’s become a ritual to pay our respects here. Yet, on this trip, for the first time, I noticed a nice little patch of wild red raspberries growing from cracks in the rocks right around the base of the Lair, in perfect fruit. How had I missed these before? Could they have just gotten a foothold?

More to the point: Who doesn’t love raspberries? Sweet, tart, soft, delicate. Ruby red. I’m more familiar with the blackcap raspberry (Rubus leucodermis), which we find back at home in sunny spots on both sides of the Cascades, often in areas of disturbance such as logging clearcuts. Blackcaps are dark blue or purple and often mistaken for blackberries; the more widely known form, Rubus strigosus (or Rubus idaeus among those who consider Eurpopean and North American red raspberries to be the same species) looks very much like a typical cultivated variety, if a bit smaller. Unlike a lot of domesticated fruits and berries with wild relatives, the taste of the wild raspberry is very similar to the cultivated.

Wild raspberries seem to prefer marginal habitats and tough growing conditions. As a result, it’s a rare day when I find enough of them to make a dessert or put up for later. They’re trail food—a tasty jolt of energy while hoofing it through the wilderness. And this day was no different. We ate up all the ripe berries we could find, leaving behind plenty that would be ripe for the local bruins in a few days, taking note of this cache for future visits to the Bear’s Lair.