For me, mushrooms are usually just something I snap a photo of and move on. But right now there’s a bumper crop of these inconspicuous wood-decay St. Wenceslas mushrooms—specifically, Armillaria borealis. They contain heat-sensitive toxins, but after cooking, they’re edible and tasty. They get their local name from St. Wenceslas Day, as they typically grow in large numbers with the arrival of cold weather, provided it’s moist enough. I brought a full bag home and made them into goulash. #nature