From May 31 to June 1, the Institute for Contemplative Ecology invites you to the CHANGE Health Alberta Centre on the Pembina River for a two-day mushroom foray—an immersive deep-dive into wild fungi, forest ecosystems, and slow food connection. Whether you’re brand new or seasoned in mushroom foraging, this weekend offers a rare opportunity to explore diverse habitats with expert guidance.
On Day 1, we’ll explore the forested trails of the 160-acre CHANGE Health property in search of early-season mushrooms. Morels? Puffballs? King Bolete? Something deliciously unexpected? You’ll learn from experienced guides how to safely and respectfully forage in Alberta’s mixedwood boreal forest. After the walk, share your stories and specimens over a cozy potluck dinner.
Day 2 takes us into the rugged beauty of Matthew’s Crossing Natural Area—a protected site full of hidden hillsides and fungal surprises. Expect new terrain, new species, and plenty of mushroom foraging wisdom to take home with you.
You’ll gain:
– Hands-on identification skills
– Field experience with diverse mushroom habitats
– Ecological insights into fungi’s role in forest health
– Mindful connection with nature and seasonal rhythms
Accommodations:
You’re welcome to stay overnight in a tent, RV, or reserve a dorm bed at the CHANGE Centre. Pricing varies by option.
After the walk, share your stories and specimens over a cozy potluck dinner. As evening settles in, we’ll gather around the campfire for tea, conversation, and a few laughs—swapping mushroom tales and getting to know our fellow forest wanderers.
What Can You Do With Foraged Mushrooms?
Once you’ve identified and safely harvested wild mushrooms, the real fun begins—bringing those forest flavours into your kitchen. Many edible mushrooms can be dehydrated for long-term storage, enhancing their umami punch in winter soups and stews.
Others, like morels or chanterelles, are ideal for freezing or sautéing in oil before preserving in jars. For the adventurous, certain mushrooms can be fermented or even used to create stocks, broths, and flavor bases for plant-forward meals.
These preservation methods reduce waste, extend your harvest, and bring the forest to your pantry.
Medicinal Mushrooms & Tincture Making
Some wild mushrooms aren’t just edible—they’re deeply medicinal. Species like Turkey Tail, Chaga, and Reishi have been used for generations in immune-supporting tinctures, teas, and broths. These powerful fungi are often dried and extracted using a mix of alcohol and hot water to unlock their full potential.
We’re exploring a future workshop on making medicinal mushroom tinctures—and we’d love your help. If you know a local herbalist or mycophile with tincture experience, get in touch with our team. Let’s turn fungal wisdom into a new kind of community medicine.
Whether you’re a curious beginner or a budding mycophile, this foray will feed your curiosity, your connection, and maybe even your campfire dinner.