“You can’t eat ’em if you don’t find ’em. And you can’t find ’em if you’re not outside. I know that’s where I’ll be,” writes Frank Hyman in his latest book, How to Forage for Mushrooms Without Dying: An Absolute Beginner’s Guide to Identifying 29 Wild, Edible Mushrooms.
An avid outdoors enthusiast, Hyman has foraged for mushrooms since 2004, exploring regions around the world, and is certified to sell wild mushrooms in three U.S. states. Combining that appreciation and expertise with his enduring curiosity and wit, How to Forage for Mushrooms Without Dying is an easy-to-use, visually compelling, fun-to-read book for beginners.
Hyman’s interest in the outdoors can be traced to growing up in the 1960s. He lived in Charlottesville with his family, attending second through fourth grades here, and recalls being one of a group of “boys on bikes who played kickball in the street … dammed up creeks … built forts in the woods, explored the local railroad tracks, and only had to come home when the streetlights came on.” He adds, “Like most people, I woke up each day hungry for breakfast and vitamin D!”
Hyman, a self-taught mushroom forager, now lives in the Piedmont Region of North Carolina, and has worked as a stonemason, woodworker, sculptor, and shrimper. He earned a degree in horticulture and has been an organic farmer, taught foraging classes, and written books on chickens as well as mushrooms. All told, Hyman counts nine avocations that have shaped his life’s work, intentionally foregoing what many would consider a traditional career. A self-proclaimed polymath, Hyman says, “all Homo sapiens are natural polymaths, but in the modern world too many people succumb to the notion that they only have the bandwidth to learn one or two professions in their life.”
“My success in all those activities stems from a commitment I made to myself as a teenager,” he says. “I found most kids kind of uninteresting and promised myself that I would give myself the freedom to go anywhere and do anything that inspired my curiosity. [I] kept that up as an adult and gave myself permission to buy any book, take any class, join any group that revolved around the things I felt enthusiastic about. When you make the choice to follow your curiosity and enthusiasm, you will find it is supremely easy to learn new things.”
In How to Forage for Mushrooms Without Dying, Hyman emphasizes how foraging can be done safely by anyone who spends time orienting themselves to the basics. “You don’t have to know the names of every part of a mushroom or every phase of its growth to be a successful mushroom hunter,” he says. Small enough to fit in a fanny pack, the hike-ready guide is arranged around information that a novice will probably be able to visually identify with relative ease.
The mushroom identification section of the book is sorted according to easy-to-discern aspects of mushroom species, including whether they grow on trees or in the ground, and whether they have gills or not. The 29 profiles of specific mushrooms share information about each specimen’s common names, comparable species and look-alikes, and tips for eating, preserving, and farming. Notes about where and when each type of mushroom is most likely to be found are also included, alongside Hyman’s thoughts about strengths and eccentricities of the species. His humorous anecdotes and unorthodox descriptions—he says a Lion’s Mane mushroom “Looks like Santa. Tastes like crab meat.”—punctuate the guide.
Hyman also shares the popular wisdom that, “There are old mushroom hunters. There are bold mushroom hunters. But there are no old and bold mushroom hunters.” While urging caution and providing tips and tricks to aid in safe foraging, Hyman writes that, “in contrast to the many North Americans who are afraid of mushrooms, millions of foragers all over the world eat wild mushrooms throughout their lives without a problem.” He shares a closer look at the cultural norms that have led to this divide, also offering achievable precautions that any forager should take, for their own safety, that of friends and family who might share in the foraged bounty, and the mushrooms themselves. Indeed, while recommending moderation in foraging, Hyman also stresses that the main threat to mushroom species is not foragers, but rather climate disruption and the development of wild lands.
Filled with colorful images, the book is imbued with Hyman’s appreciation of mushrooms’ power to bring people together and create memorable experiences and meals. Travel stories from Hyman’s own life support this, reflecting the meaning and community that mushroom foraging can cultivate in life.
“One of the great things about foraging anywhere is that the interest in being outdoors and in eating great, fresh food is that those two inclinations seem to screen out 99 percent of the assholes in the world,” he says. “Serious foragers tend to be kind and generous people.”