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The first half of summer this year didn’t shine in any way with mushrooms, chanterelles only excepted. Meanwhile even those dried up. But now the last few weeks have brought up a steady stream of new species, and the nearest future clearly promises a great mushroom harvest. This sulphur shelf or chicken in the woods in the photo shyly pushed its bright yellow nose out from between the ridges of the bark on the old ash. Then it seemed to sniff favourable conditions and started gaining in size nearly by the hour. Apart from the aesthetic aspects the sulphur shelf offers pleasing tasting sensations for mushroom gourmets, as does the dryad’s saddle. By some books it is only classed as  conditionally edible, but in Canada however it is a sought-after delicacy.

 

The great variety of fungi and culinary mushroom sensations can be studied and enjoyed very soon; the Rõuge mushroom week starts on September 6.