On the picturesque slopes of the Simonsberg Mountain in Stellenbosch, a unique seasonal tradition unfolds each year as autumn’s first chill settles over the Cape Winelands.
At Delheim Wine Estate, conservation and culinary adventure blend seamlessly during the estate’s popular mushroom foraging hunts, guided by co-owner and passionate conservationist Nora Thiel.
“There’s something magical about the moment when you spot that first pine ring or cep hiding beneath the forest floor,” explains Thiel, whose eyes light up when discussing the wild mushrooms that populate the estate’s old pine forest, planted decades ago by her father, the legendary Spatz Sperling.
The ancient slopes of the mountain and particularly the estate’s pine forests become a treasure trove of wild fungi during the autumn months. According to Thiel, who learnt the delicate art of mushroom foraging from South African mushroom guru Gary Goldman, the appearance of these earthly delicacies depended on a perfect symphony of natural conditions.
“Mushrooms need humidity to grow, but they also require a shock to their system,” she says. “When the first autumn rains and cold arrive, followed by sudden warmer days, the little heads of the mushrooms start popping out.
“When the moon is full it is an added bonus. Mushrooms consist of 80% water, and it’s evident that the full moon affects them showing their heads.”
This connection between lunar cycles and fungal growth adds another layer of mystique to the foraging experience. But be warned, the foragers’ golden rule is safety first!
Her golden rule for amateur foragers is simple but potentially life-saving: “If you are not 100% sure, leave that mushroom alone.”
While Thiel has developed confidence in identifying certain edible varieties, she emphasises caution above all else. “Some poisonous mushrooms can be mistaken for edible ones, and this can lead to serious trouble.”
One of the most intriguing aspects of SA’s mushroom story is the origin of many-prized culinary species.
Thiel points out that there are actually very few mushroom species endemic to South Africa. Most varieties hunted for their culinary value arrived more than a century ago, hidden in the soil of oak trees imported from Europe or in horse feed brought by early settlers.
This continental connection has created a unique fungal landscape which draws enthusiasts from across the country. The popularity of Delheim’s mushroom foraging experiences has grown so much that this year’s event has expanded to two weekends, Friday 13 and Saturday 14 June and Friday 4 and Saturday 5 July.
• The mushroom foraging experience can be booked via Quicket. Space is limited to 35 adults and five children per day.
You must be logged in to post a comment.