FOR those who like to combine their love of food with the great outdoors Oberon has the answer: mushrooming.
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The Oberon region has over 40,000 hectares of state-owned pine forests. When the pine seedlings were transported from Europe mushroom spores came along for the ride.
Mushrooms co-exist with the pine trees helping them to absorb nutrients from the soil.
Sharyn Gibbs, a tourism officer at the Oberon Visitor’s Information Centre, says during mushroom season up to 100 people can pass through the centre each day.
“People come from all walks of life," she said. “And lots of different regions.”
Mushroom season is during March and April – making this the perfect time to explore the forests.
The mushrooms can be found around the edges of the forests, as they need light to grow.
The Oberon pine forests are home to two main types of edible mushrooms, the Saffron Milk Cap (Lactarius deliciosus) and Slippery Jack (Boletus portemtosus or Suillus Tuteus).
The Saffron Milk Cap is a bright orange colour with darkening rings and reddish-pink gills, and the Slippery Jack is a dark brown on top with bright yellow, spongy gills.
Information about both can be picked up at the Oberon Visitors Information Centre. The centre has a great information sheet with mushrooming advice from Jack Simpson, a specialist in tree disease with State Forests of NSW, and one of only a handful of mycologists (mushroom experts) in Australia.
“The Saffron Milk Cap should be cooked quickly at high temperature to avoid stewing” he advises.
“The species of Suillus are sometimes called ceps; they should be peeled before being cooked as the slimy cap may cause gastric upset.”
It's also best to avoid the older mushrooms, stick to picking the young, brightly coloured ones.
