extralarge  Known as simply as The Mushroom Guy, or that Chicago Mushroom Man Rob has 28 years experience foraging mushrooms, berries, greens and medicinal herbs. Some of Chicago’s finest restaurants and grocery stores are his customers. His forage territory extends from the driftless region of Wisconsin to Western Michigan,  East to Brown County, Indiana all the way to Shawnee National Forest in Southern Illinois. Rob can be contacted at robpoe (at)   Email for contact general information, to reserve a spot on a future foray, or to request information about which mushrooms and edible plants are available.

Regina's Stylized Chanterelle

13 thoughts on “Contact

  1. Hello, you wrote, “Dawn came home from a trip to her parents in New Palestine, Indiana this afternoon (about six weeks ago now) with Black Walnuts for Nocino, a bag of Butternuts and a bag of “Sweet” Hickory Nuts (as opposed to Pignut Hickory Nuts)”

    Would Pignut Hickory Nuts not “work” for making liquer? In other words, would it taste vile?

    Thanks !

    • I haven’t tried pignut hickory. They are bitter but I would bet the tannins will age out of the booze, given enough time. Nut liqueurs are really hard to screw up, given enough time to age and mellow everything works.

  2. Hi Rob, I happened across this website (looking up stuff about turkey tail, since my husband took it for 5 years before he succumbed to an aggressive brain tumor,) and I realized I know you! You are at many protests that I come to, often for NLG. So, anyway, I’m getting more and more interested in mushrooms and wonder if you have any forays coming up.
    Sarah Simmons

  3. Hi I have about 8 hen of the woods I picked this afternoon. I also have some honey mushroom but their all mine! Do you know where I could sell these beautiful fungus in Chicago or WI? I’d hate to waste them, or perhaps you could provide me with uses to cook and store them?

    • Hi Stacy,

      Sorry about the delayed response.

      Best bet is to dry them in the sun on window screen, making sure air flow comes from below. Put the pores up, the Hen of the Woods will keep producing vitamin D.

      Honeys are best stored cooked and frozen.


  4. Hello!

    I love everything about mushrooms, but I never actually gone out and venture in the wild to get them. I wanted to ask if maybe a couple of friends and I would could tag along to find mushrooms. We actually live in Pilsen, Chicago IL 🙂

    • Hi Arlette,

      We’ll be planning a spring foray soon, and setting tentative dates for summer and fall forays.

      Best way to contact me is through the Mushroom Man facebook page.

      Thanks, look forward to getting to the woods soon!


  5. Hi Rob,
    You wrote an article on nocino some time back, including a mention of using butternuts.
    I have made nocino and vin de noix for years, with nuts from a black walnut near my home. Unfortunately that tree is having a bad year this year. I discovered some butternut trees (which were mentioned in your article, hence this inquiry) nearby in a park and wanted to ask how your batch of Juglans cinerea or butternut nocino came out? I have found few references to say that butternut is not poison or otherwise not a good idea to use so I thought you might know for sure, either from research or from practice.


    • Hi Dave,

      As I recall I have done a mixture of black walnut and butternut from time to time, and a sole butternut. I’ve been aging my nocino for two years or more which mean that I often have nothing to go on but the year written in script, with a smeared ingredients list.

      That said I can assure you butternuts are more toxic than black walnuts, and won’t harm you unless you’re a rhododendron.



      • Hi Rob, Thanks for the prompt reply. Did you mean to write “butternuts are MORE toxic than black walnuts” or was that a typo/autocorrect or facetious comment?

  6. Hey! I am in Pilsen and I’ve been researching about growing mushrooms from home. I’ve ordered a kit to start with, but I’ve already bought supplies to build a glove box. My next steps would be to create my own grain spawn and then maybe make my first mono tub. I’d love to have a “mushroom mentor” to help me throughout the journey.

    • Hi Tach,

      I’ve done what Pilsenites have done since 1926, I’ve moved west to Berwyn (mainly because we were priced out of Pilsen).

      That said I’ve not had my lab set up since the Cubs won the superbowl. The new house is actually smaller than our Pilsen apartment, and I haven’t had room to set up my flow hood.

      You might want to find someone to supply some easy grain spawn, and work on inoculating pasteurized substrate (either heat pasteurized or Ph pasteurized) and see how that works out before leaping into liquid culture and agar work.

      There are plenty of DYI videos out there.

      Email @ robpoe (at) rocketmail (dot) com it isn’t on the blog.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s