Category: Outdoor Cooking

  • The Mushroom That Looks Like a Brain and Tastes Like Crab: Foraging Lion’s Mane in Western North Carolina

    The Mushroom That Looks Like a Brain and Tastes Like Crab: Foraging Lion’s Mane in Western North Carolina

    In the hills of western North Carolina, lion’s mane mushrooms hang from trees like strange fruit. With the right timing and a sharp eye, you can spot them, cook them, and taste something wild.

    By mid-August, the southern Appalachians start to shift. Morning air sharpens. Ridges hold fog a little longer. The woods soak up each burst of late-summer rain. It’s in this pause; this brief wet warmth between fire and frost, that lion’s mane mushrooms begin to show themselves.

    Lion’s mane, or Hericium erinaceus, does not hide in plain sight. It hangs, bulbous and white, from dead oak or beech trunks like some natural absurdity. Where other mushrooms flatten into caps or sprout into stems, this one erupts into a mop of shaggy spines. To those unfamiliar, it looks like a marine creature stranded in a forest. To those who know it, it means dinner.

    In western North Carolina, the fruiting window stretches from August into November. If the rain is generous and the air stays cool, say in the range of 55 to 70 degrees, lion’s mane will continue into early December. Above 3,000 feet, the mushrooms often last longer than they do in the foothills, though they vanish as soon as nights dip below the twenties.

    Foragers find them growing on wounded trunks, broken limbs, or long-dead stumps. The host tree matters. You’re most likely to spot lion’s mane on hardwoods like oak, beech, and maple. You rarely find it on the ground.

    The legal part matters too. On national forest land, specifically Pisgah and Nantahala; mushroom foraging is allowed for personal use. There are no permits for small-scale gathering, only informal rules: don’t collect commercially, don’t damage live trees, and don’t leave a mess. On the Blue Ridge Parkway, you’re allowed up to one gallon of mushrooms per person per day. The rule is stated plainly by the Park Service. You can pick, but don’t uproot, and don’t go off trail to get them.

    It’s not so easy in state parks. Places like Mount Mitchell and Grandfather Mountain prohibit foraging outright. Great Smoky Mountains National Park does too. So do most official wilderness areas. The reasoning is simple: preservation before harvest. If you want to find lion’s mane legally, stay in the national forests or check the policy of less-regulated game lands and public woodlots.

    Identifying lion’s mane is not difficult. It grows in a single white cluster of dangling spines and what field guides call “teeth.” These spines usually range from half an inch to two inches long. They are soft, stringy, and dense. The whole thing often resembles a cauliflower or mop head, depending on its age. A fresh lion’s mane is firm, white, and slightly damp. An old one is yellowed, bug-ridden, or soggy.

    Importantly, there are no toxic lookalikes. Other members of the Hericium genus; like bear’s head tooth and coral tooth, are edible and share the same stringy texture and seafood-like flavor. The spines on those varieties branch from a more segmented base, but they’re safe. That said, no mushroom should be eaten unless its identity is confirmed by multiple sources. Books, guides, and apps help, but if there’s doubt, leave it.

    Once harvested, the mushroom can be cleaned with a brush or quick rinse. Avoid soaking it. Store it in a paper bag in the refrigerator, and use it within five days. For long-term storage, slice it thin and dry it at 125 degrees, or lightly sauté the pieces and freeze them in an airtight bag. Dried lion’s mane becomes brittle and rehydrates easily in broth.

    Its texture is what wins people over. When pan-fried in butter or oil, lion’s mane browns well and pulls apart like cooked crab. Some people shred it for mock crab cakes. Others sear it like steak. A common recipe calls for mixing the shredded mushroom with egg, breadcrumbs, mustard, and lemon juice. Form patties, then pan-fry until crisp. Others skip the binding step and go straight to the pan. Sliced thick and cooked hot, lion’s mane holds its shape better than most cultivated mushrooms.

    A good variation comes from chef Julia Simon of Charlotte. She browns thick rounds, seasons them with chili and cumin, and serves them in corn tortillas as tacos. In other kitchens, you’ll find lion’s mane folded into risotto, stirred into ramen, or stacked onto sourdough with melted cheese.

    Each version relies on the same fact: lion’s mane absorbs flavor and keeps its bite. Unlike soft button mushrooms, it does not wilt into mush.

    Many foragers in western North Carolina enjoy coupling mushroom hunts with seasonal berry picking. After a successful morning of gathering lion’s mane, you can head to high country trails for wild blueberries. Visit our guide to the top trails for wild blueberry picking in Western NC to find recommended locations, timing tips, and expert advice on when and where to pick.

    You’ll rarely find lion’s mane in grocery stores. It does not travel well. It bruises easily. Its value lies in the act of finding it. It is a mushroom that must be looked for, not bought. It appears in its season, when the forest is damp, the days are short, and the trees have begun to rot in the right way.

    To hunt it is to pay attention to weather, to habitat, to time. It teaches patience. And if you’re lucky, it feeds you.

  • Camp Chef Deluxe Outdoor Camp Oven

    Camp Chef Deluxe Outdoor Camp Oven

    First Impressions and Setup

    I set the Camp Chef Deluxe Outdoor Camp Oven on the picnic table and smiled at its polished steel shell. It weighed about 32 pounds but felt solid when I lifted it with the padded side handles and slipped it into its carry bag. The bag made transport easy and protected the finish from scratches and dew at night.

    Ignition and Cooking Surface

    On that first morning, I clicked the oven’s ignition. A blue flame bloomed through the glass door in under a minute. It felt like watching a match strike inside a glass box. That quick start meant I wasn’t stuck fiddling with lighters. Every burner has a built-in igniter, one for the main oven and one for each of the two top burners.

    The stove top runs on two 9,000 BTU burners. They handle morning coffee, bacon in a cast-iron skillet, or a boiling pot easily. They do not match a high-end camp stove, but they work well alongside the oven. One user noted they feel “too wimpy for more than keeping things warm,” yet they still pulled their weight on routine campsite cooking.

    Oven Performance and Temperature Control

    The oven’s single 3,000 BTU burner powers the interior. Camp Chef and user tests show it can reach up to 400°F. I saw it hit that high on a calm, moderately cool morning. The internal size is 11 by 16 by 9 inches and will fit a standard 9×13 casserole pan with room to spare. That fits dinner casseroles, brownies, cornbread or biscuits. One test reached 350°F in about ten minutes and held it for hours with a one-pound propane bottle.

    The oven’s gauge adds comfort, though it reads a few degrees off at times. I learned to watch food, rotate pans halfway through, and adjust flame when needed. It taught me to stay by the oven, not wander off trusting its gauge. User reviews and tests match: the oven “heats up fairly quickly… can definitely do legitimate baking,” yet it calls for monitoring.

    Weather Conditions and Durability

    Weather plays a role. On some nights, after dinner, I stayed out to watch the fireflies in Western North Carolina flicker near the edge of camp. On windy mornings, I struggled to hit 400°F until I folded down the windscreen. Camp Chef built it to shield the burners, but winds over 10 mph still caused flickers. I kept the unit on the leeward side of my shelter and waited for gusts to die. That solved most of the issue.

    Inside, I baked cobblers, biscuits, brownies, and even reheated frozen pizza. The glass window glowed amber as dough rose. One fan cooked chicken, then cookies, in a single session. Another baked mini cobblers during full-time van life for eight years. A Reddit user summed it up:

    “It’s bulky, but we’re foodies and love the added options for cooking. We have had it for 6 years and use it 30 nights a year, so it’s pretty durable.”

    That durability shows in my own tests. The steel body shrugged off scratches, and the enamel-coated cook-top cleaned easily after spilled bacon grease. The carry bag had marks, but no rips. The igniters worked most times, though my oven’s igniter needed a few attempts on very cold starts, something a van-life blogger also noted after eight years of use.

    Rotation, Fuel Use, and Cooking Experience

    Baking rotation mattered most. The oven doesn’t use a dial thermostat. It has three settings: high, ignition hold, and low. You make fine adjustments with flame size and by opening the door briefly. I learned to peek at the gauge every ten minutes and lift the door briefly to tame overshoots.

    That approach paid off. I baked cornbread in 25 minutes, with a crisp top and moist center. I pulled casseroles at just the right moment. I never burned anything. That said, I stayed nearby the whole time. It did not allow a sit-and-forget attitude. That focus felt familiar after my recent solo backpacking trip in the mountains.

    I used small propane bottles on quick trips. If I planned several meals, I attached a 20-pound tank. A one-pound bottle will sustain 350°F for around seven hours, Camp Chef and tests agree. With a large tank, I cooked day and night, even watching Netflix under a tarp. I kept communication steady using Meshtastic devices to check in with other campers.

    That brought a change in how I cooked outdoors. No longer did I settle for cold beans or burnt sausages. I baked biscuits at sunrise, cinnamon rolls at lunch, leftovers by dinner. One of those mornings, I packed my bag for a quick loop to some wild blueberry trails in Western NC. I used the burners to fry then switched to bake to keep food warm. A YouTube reviewer praised it for readiness during power outages.

    Practical Limits and Tradeoffs

    Still, this oven shows its limits. It won’t bake large turkey or loaf-pan cakes reliably. Cold air seeps in at the door seam. Rotation and pan size matter. Rain or heavy wind slows the fire. It demands attention—but so does an outdoor camp meal.

    At thirty-two pounds, it is not a backpacker’s gear. But it rides well in a car, a van, or a trailer. Many users bring it to tailgates, cabins, or family campouts. They cook roasted potatoes, pizza rolls, wings and casseroles, meals that go beyond the standard skillet fare. One user swapped out Dutch ovens entirely.

    The oven comes with two adjustable racks. You can bake two small trays or stack pans at different levels. Handy for multitasking meals. You can lift the entire top grate to clean spills or grease safely.

    Camp Chef lists a suggested retail price of $329.99. Sales bring it under $300, even $150 at times. For what it delivers, that feels fair. The warranty lasts one year, and replacement parts are available.

    End Thoughts

    At the end of trips, I would carry the cooled oven into my garage and unpack it from its bag. The metal felt cooler under my hands after hot flames. I stored muffin tins and pizza stone inside until the next adventure.

    This oven reshaped how I cook outside. It blends stovetop and oven into one durable, car-camp-ready box. Like the routines that restore calm and balance on a long trip, it reminded me of the ideas in The Camping Effect. It calls for attention, but rewards with crust and crumb, warm meals and fewer cold nights. It does not replace a kitchen, nor a fine dining stove, but it brings enough comfort to feel like home.

    If your campsite allows a vehicle and you want more than burnt dogs, this oven answers the call. It weighs 32 pounds. It bakes full casseroles and cookies. It lasts through years of use. It asks for wind shields, pan rotation, and a sharp eye on temperature. That attention pays off. It returns meals we want to eat and moments I still remember.