I really appreciate you letting us head out into the forest with you!
Mushroom with Steve Schmidt! Even if you think you already know a lot about this wonderful past time you will learn the why’s, where’s and how’s of wild mushrooming from him. He makes the hunt fun all the while leading you to another cache of special fungus—on a good day, in the right season. Oh, and he always brings his trusty dog, Sparky!
-Sue and Dick Schubert
Thanks to Steve for a wonderful time hunting mushrooms. He was so knowledgeable and gave us information needed to collect with confidence. His enthusiasm and ability to lead the group to wonderful mushroom places was outstanding. I gained a new respect for the forest environment–and delicious chanterelles, angel wings and hedgehogs to take home! A good guide like Steve makes all the difference.
-Mary-Kate Mackey, garden writer.
Who knew these little Oregon mushrooms could be so hard to find – and so absolutely tasty. Steve’s knowledge of morel habitat, along with his eagle eye for spotting these sneaky little mushrooms, made for a fantastic and fun family outing. We would never have known where to start without Steve’s guidance, and I’d still be walking right by them if he hadn’t been there to point them out to me! To top it off, Steve treated us to an outstanding, forest tail-gate dinner of fresh, scrambled eggs and morels before leaving for home – yuummmm. Thanks for helping us to be successful mushroom hunters, Steve – we’ll be back!
~ Webster Family, West Linn
We found Steve cheerful, enthusiastic, and very informative and knowledgeable. He was excited when we would find chanterelles, or lobster mushrooms and especially with “turkey tail” and artist’s palette. We found three or four pounds of chanterelles. The lobster mushrooms tasted like roasted potatoes and we all liked them. He was honest about possibly not finding mushrooms, but we did find the four functional groups including poisonous ones. It was really good exercise, and I wished I had my hiking sticks with me. We found out how necessary a compass was. We highly recommend this tour.
~Jean, Jerry and John G., Portland, Oregon
French Onion Soup
Thick, fragrant rich and filling soup for a winter evening. I serve it for a main dish. Very yummy for an extra special treat I slice and sauté chanterelle mushrooms and put them in about 20 minutes before serving.
6 TBS unsalted butter
1 ½ pounds large sweet onions thinly sliced
1 TBS flour
2 quarts Beef Stock (use bouillon cubes and water)
1 tsp. Dijon mustard
2/3 cup white wine
12 slices sliced French bread
2/3 cup grated Jarlesburg cheese
Melt butter in a heavy 4 quart saucepan. Add onions, and Dijon mustard cook on low heat stirring constantly until golden brown about 25 minutes. Sprinkle flour and stir for 2 minutes. Pour in beef stock and wine cover and cook over low heat for 45 minutes stir occasionally. Preheat the broiler. Toast French bread I use a toaster. Put bread covered with cheese on baking sheet and broil until cheese is golden brown. The bread is served on top of the soup. If you have individual oven proof soup bowls put the soup in the bowls and broil the bread directly on top of the soup.
Jay, Steve, and I really enjoyed foraging/touring with you on Wednesday. The terrain was very accessible, your preparedness was spot on, and your knowledge of the subject (mushrooms) was truly enlightening and gave us all a thirst for more. We enjoyed your pace through the woods and were happy with our collection of Chanterelles and Hedgehogs. You’re good company Steve and I look forward to joining you again on another “Shroom Tour”.
For my most recent birthday I decided to treat myself to a mushroom hunting tour led by Steve Schmidt. A friend and I had taken some gardening classes taught by Steve through the Clackamas Community College so I was already familiar with Steve and his teaching style.
He is detail oriented and takes time to explain concepts, and makes classes fun and interesting. Prior to going on the mushroom hunting tour I read Steve’s website, and by following his tips on the website about how to dress for the trip , I felt well prepared for the weather and forest conditions. I was warm and dry and comfortable throughout the trip.
We found several edible varieties of mushrooms. I came away with Hedgehogs, Matsutake, Yellow Foot, Yellow Chanterelles, and Boletus. And we saw many, many other types of interesting mushrooms to look at. I had total confidence in Steve’s knowledge of which mushrooms were edible, which were edible but “not incredible” and which ones to just plain leave alone. The scenery in the spots in the Mount Hood National Forest that Steve took us to was beautiful and the terrain was very manageable, not too steep and not too much underbrush to negotiate. I’d go again in a heartbeat and highly recommend Tours With Steve as a great mushroom hunting experience.
~Thanks! Martha H.
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