On the hunt for wild mushrooms, and their many health benefits, at Goat Tree Plum Farm

Picture this: You're in a forest with a wicker basket in-hand. Fallen leaves crunch, crunch, crunch as you meander through the dense brush. Birds chirp overhead, while insects scuttle across the ground. You're searching high and low for - there! You've spotted it. A wild mushroom here, and another there. Mushrooms of all shapes and sizes poke their heads out of leaf litter, sprout out of logs, stretch towards the sky from bark, soil and moss.

You're foraging for mushrooms with Goat Plum Tree Farm.

The quaint Eastern Shore farm, now entering its fourth year in business, is owned and operated by Matthew Harhai and his wife, Anmei, and can be found at Mariner’s Country Down in Berlin, Maryland.

Mariner’s Country Down, owned by 83-year-old Reggie Mariner, spans approximately 585 acres. Harhai’s farm is comprised of 3 quarters of an acre, Delmarva Now previously reported.

In addition to growing a bevy of fruits, Harhai offers educational mushroom foraging classes to the public throughout much of the summer and fall. He begins each class with a special presentation detailing how to properly identify mushrooms, mushroom anatomy, the health benefits of mushrooms and more.

According to Harhai, mycelium — a mass or root-like structure of the branching, thread-like hyphae — closely resembles the internet. Like the internet, the mass of threads branches out in every direction; altogether, a complex network connecting fungi and plants.

"The internet and mycelium are both designed in a similar pattern," Harhai shared. "That is part of nature's intelligent design."

Before leading his class on their hike, Harhai reminds everyone to keep their eyes peeled for any signs of fungi.

"As we go, if you see a mushroom, shout, 'Mushroom!'" he advised his class with a laugh.

And so, together, on Saturday, Sept. 2, the small group set out on their trek through the woods in search of wild mushrooms.

Magical health benefits of mushrooms

Mushrooms can work magic on one's health.

Lion's mane, for example — a large, shaggy, white or cream-colored mushroom closely resembling a lion's mane — has the unique ability to preserve one's memory and fight against dementia, or the loss of cognitive functioning.

"My mom, who's in her 60s, swears by it, that it's increased her memory," Harhai said of lion's mane.

What kinds of mushrooms can I eat?

The three most common groups of edible wild mushrooms are gilled, polypore and teeth or comb, shared Harhai. Several of the most widely known edible mushrooms from said groups include:

• Pearl oyster

• Chanterelle

• Ringless honey

• Lion's mane

• Hedgehog

• Beefsteak

• Turkey tail

• Golden reishi

• Hen of the woods

• Chicken of the woods

• Old man of the woods

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Harhai's newest employee, Sam Maher, joined Harhai on the trek. He plucked edible mushrooms from the ground, answered participants' burning questions, and shared his knowledge of fungi along the way.

"(Foraging) adds an extra layer of experience to hiking, to camping, to being in nature," said the mushroom lecturer and guide. "I love being able to present this information to other people. It's a great resource for people to have."

Following the hour-long hike, Harhai and Maher led their class to picnic tables donning pastel tablecloths, plates and utensils. Everyone took their seats and watched as the two men began to fry freshly foraged mushrooms, such as hen of the woods and chicken of the woods.

Wild mushrooms, drizzled with oil, sizzled in the pan. Once golden brown, Harhai dished out spoonfuls onto each plate. Then, the class, hungry from their hike under the scorching summer sun, dug in.

"I like learning, I like nature, and this was just something I wanted to do," said one class member, Michelle Hall. "My favorite part was the surprise factor of how many things we found. I did not expect to find this variety in such a short amount of time."

Dorothea Kennard of Bishopville, Maryland - another foraging participant - likes to add mushrooms to everyday, household recipes, and expressed her excitement for the class. A few of her favorite dishes include lion's mane mac-n-cheese, portabella mushroom burgers, and shitake mushrooms and onions served on crackers.

"It's funny because you'll say to people, 'We're going to have mushrooms,' and they're not sure. But then they end up loving it," Kennard said. "I think it's all very fascinating. That's why I'm here."

Prior to moving to Maryland, Harhai spent five years in Oregon, where he learned the ins and outs of foraging, Delmarva Now previously reported.

“There’s such a huge foraging culture out there,” he said of the West Coast. “Coming back to Maryland, I noticed that there were so many mushrooms growing in Reggie’s forest and I thought it would be great to teach people how to forage.”

Foraging, a practice of unearthing and preparing wild food, is considered an art.

Through his class, Harhai is hoping to create a deeper love for nature and the earth's native ecosystems.

"Gosh, if some people could weather an illness by information they've received from us, that's such an honor," he said.

Interest in fungi has soared since the premiere of the HBO Max show, "The Last of Us," which depicts a post-apocalyptic world nearly destroyed by a parasitic fungus — a fictitious mutation of cordyceps.

Yet, Harhai does not want the world to fear fungi.

"People are interested in mushrooms, and I want them to stay safe. I don't want them to feel fearful. I want them to feel encouraged to go out and explore," Harhai said. "I hope, with some younger children and kids coming to the classes, that maybe someday some of them will become mycologists."

Goat Plum Tree Farm's next two mushroom foraging classes are scheduled to take place Sept. 23 and Oct. 7. Those interested in signing up can do so online, or by calling 443-735-4575.

Farlow-Adkins family recipe for 'crab cakes'

The following recipe, starring mushrooms, was submitted by Matthew Harhai, owner of Goat Plum Tree Farm.

Lion's Mane Crab Cakes

• Lion's mane (substituted for 1 lb crab meat)

• 1 tablespoon mayonnaise

• 1 teaspoon mustard

• 1 egg, beaten

• Salt to taste

• Worcestershire sauce

• Juice of 1/2 small lemon

How to cook:

Fry shredded lion's mane — 1:1 ratio of lion's mane substituted for crab meat — on medium heat for 8-10 minutes or until light golden brown. Let cool. Then, mix all ingredients together before adding to lion's mane. Shape into patties or drop by spoonful, and quick fry in bacon drippings until crisp and brown.

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Olivia Minzola covers communities on the Lower Shore. Contact her with tips and story ideas at ominzola@delmarvanow.com.

This article originally appeared on Salisbury Daily Times: Go on hunt for wild mushrooms and their health benefits at Berlin farm