Every year for the past 20 years, the village of La Chapelle-en-Lafaye in the upper Forez region (Loire) organizes a mushroom picking day. Its population doubles for the occasion. This year, the enthusiasts left delighted, with baskets full.
“It’s everywhere!” It never happens. They are superb.” Boletes, chanterelles, wood blewits, ceps… the pickers are amazed. The traditional mushroom day organized by the village of La Chapelle-en-Lafaye in Loire is a success. That’s an understatement. The baskets fill up very quickly even though there are a lot of people that day.
“I came to find people to walk with who share my passion.” And Bordeaux ceps, my favorites.
At the slightest doubt, these pickers can question the specialists who accompany them. “It’s an intact Russula with olive colors, it’s the variety Russula pseudo-olivascens, it can be eaten,” reassures William Moiroud. The pharmacist and mycologist patiently explains all the peculiarities of each specimen presented to him. Toxic, worthless, or edible, dozens of varieties are scrutinized throughout the walk. Thierry Dequidt, a member of the mycological society of Saint-Chamond, gives his advice. “When picking a mushroom, what you need to do is pick it well, including the base of the stem. Because at the base of the stem, there are often characteristics – a volva, mycelium of a certain color – that allow you to determine if it can be consumed. You shouldn’t pick it with a knife. You have to unearth it.”
The weather conditions have been good this year. Lots of humidity and not too cold. It’s a good year for all mushrooms. William Moiroud Pharmacist and mycologist
Back with full baskets, the walkers compare their harvests. The most beautiful specimens are displayed. The specialist goes around, examines and sorts the last specimens before letting the pickers leave. He discards some, edible but not very good in taste, and gives some advice on how to cook them. If you have any doubts while picking mushrooms, you can take them to pharmacists or mycological societies. “And if you have any doubts, it’s better to eat pasta,” adds Thierry Dequidt, a smile on his face. Some effects take several days to manifest, making it difficult to link them to the ingestion of mushrooms. Common sense to avoid intoxication, as this year, the number of cases in France has skyrocketed, nearly 1,500 since July. The Ministry of Health is calling on pickers to be cautious.