I have discovered at our house in Maine that the camp road that leads us in from the main road is lined with glorious fungi. More importantly, expensive fungi that costs me absolutely NOTHING to pick and eat.
I discovered this about 3 years ago (of course we've been at this summer house for 17 years, so obviously I'm a little slow on the uptake) and I plucked some of what I deemed to be edible mushrooms and brought them for identification to 'The Mushroom Lady' at our local Farmer's market. Thankfully for all concerned, I was right! I only pick these two out of the dozens of types I've seen as they are some of the most easiely identified.
The plate on the left are commonly called Lobster mushrooms and the plate on the right are the glorious Chanterelle.
The lobster mushroom is meaty mushroom, meatier in fact than most portabello (Large Crimini).
I bring a basket with me and a small clean paint brush. Since these mushrooms tend to grow in Hemlock woods or pine forests you will need to brush them off before you put them in your basket so they don't get completely messy with needles and some dirt.
After cleaning I chop the Lobster Mushroom and tear the Chanterelle. I saute them in butter in which a bit of minced shallot has been added. I then add a little salt to cause them to extrude their juices, sprinkle in a bit of Sherry or Cognac and then add some heavy or double cream.
Very, very good.
As always though be extremely careful when mushroom hunting and ONLY pick what you know.