Spring mushroom foray in Kjaglidalen, Norway

Kjaglidalen in Norway is a nature reserve on the outskirts of the capital of Oslo. Every spring Prof Klaus Høiland leads a foray to the valley to look specifically for spring mushrooms, including several Morchella species. The valley is known for its unique flora, fauna and geology. The rule is that one is not allowed to pick anything from the forest EXCEPT the mushrooms. Sometimes mycological justice does prevail.

We found the elusive Discina gigas (Snowbank false morel/Blek sandmorkel)

 Discina gigas was a first for many in the group. 

Unfortunately, no other morels were found.

  

Sarcoscypha austriaca (Scarlet elf cups/Skarlagen vårbeger) lined both sides of the walk

Matteuccia struthiopteris (Fiddleheads/Strutsevinger) and
Anemone nemorosa (Wood Anemones/Hvitveis)

Fiddleheads and scarlet elf cups
Strutsevinger og skarlagen vårbeger

  

'Tis the season to pick Matteuccia struthiopteris

How to identify an Ostrich Fern: the tell-tale ostrich "wing".  

Shuttlecock Fern/Ostrich Fern

 Strutsevinge

NB Blanch the fiddleheads well before cooking!

Health Canada and the CDC both have investigated a number of outbreaks of foodborne illness associated with the consumption of raw or lightly cooked fiddleheads. The described symptoms of this foodborne illness were diarrhea, nausea, vomiting, abdominal cramps and headaches. These symptoms generally occur within 30 minutes to 12 hours after eating raw or undercooked fiddleheads. This foodborne illness typically lasts less than 24 hours, but it was found that some cases could last up to three days.

Some recipes to preserve your stash:

Pickle them 

Preserve with ginger

A quick pickle