Photo by Katie Noble, Courtesy of Edible Boston

Ilene Bezahler
Guest Contributor, Edible Boston

During mushroom season, when Chef Daniel Bruce is not in the kitchen at the Boston Harbor Hotel, he is out in the woods foraging for mushrooms. His passion began as a youngster in Maine when foraging was as much a necessity as a hobby: his mushrooms helped feed the family.

Today he forages close to 5,000 lbs of mushrooms, which he shares with friends and family. Writer Julie Hatfield tells the story of Chef Daniel Bruce’s obsession, which is as interesting as his cuisine.