Foraging wild mushrooms is always time well spent. Many species flourish in the UK. Different varieties are available throughout the year. After the last hard frost some special Fungi start to appear. The availability peaks in Autumn as nutrients are recycled before the first frosts.
The thrill of finding edible mushrooms can be just as satisfying as actually eating the fruits of your labor.
"Nature alone is antique, and the oldest art a mushroom" - Thomas Carlyle
"Advice is like mushrooms. The wrong kind can prove fatal" - Charles E. McKenzie
"Falling in love is like eating mushrooms, you never know if it's the real thing until it's too late" - Bill Ballance
Most people are cautious when it comes to wild mushrooms, for good reason aswell - there are many incidents of mushroom poisoning each year.
NEVER eat wild food without confirmation from a trusted source that it is safe to eat. Some mushrooms can be deadly.
If you know what you’re looking for, you can reap the rewards of nature. Fungi are an important part of the woodland ecosystem so only ever pick for yourself.
I started my education of wild food at a young age. My grandmother would always point out edible foods in her garden or when out walking. This provided me with a base knowledge to further explore on my own.
I have always used Richard Mabey's timeless guide, FOOD FOR FREE - The classic foraging guide to over 200 types of food that can be gathered and picked in the wild, it is in its 40th year as a sumptuous, beautifully illustrated and fully updated anniversary edition.
Originally published in 1972
When so many are struggling for connection, inspiration and hope, Fantastic Fungi brings us together as interconnected creators of our world.
Fantastic Fungi, is directed by Louie Schwartzberg, famous for NETFLIX -Moving art and DISNEY-'Wings of Life'
A conscious-shifting film that takes us on an immersive journey through time and scale into the magical earth beneath our feet, an underground network that can heal and save our planet.
Through the eyes of renowned scientists and mycologists like Paul Stamets, and others, we become aware of the beauty, intelligence and solutions the fungi kingdom offers us in response to some of our most pressing medical, therapeutic, and environmental challenges.
Vegan diet
Whilst some strict followers of a plant-based lifestyle might argue that we shouldn’t consume mushrooms, I think that the overwhelming majority of vegans would disagree and would feel that these nutritious fungi are fine to eat without contravening vegan ethics.
Mushrooms are now considered to be closer to animals than plants in terms of their evolution, genetics, biology and chemistry. Mushrooms are indeed alive but they are not animals.
An argument that mushrooms are predatory carnivores suggested in an article in the National Geographic explained that, “More than 200 species of fungi have evolved into predators that ensnare and devour their own meat.” Even in such circumstances though, it is hard to see how they could be realistically classed as non-vegan.
Chicken Of The Woods. (Laetiporus sulphureus)
They are most likely to be found from June to October but are sometimes found as early as May. This is a great mushroom to start practising identification as it is very noticeable from long distance as it is usually quite large and very brightly coloured in otherwise shaded woodlands.
It grows in bracket clumps on the trunk and stumps of Oak, Cherry, Sweet Chestnut, Willow and Yew. Great care should be taken if collecting from the poisonous Yew,
Although the Chicken of the Woods is a safe and easily recognised edible mushroom, it should not be eaten raw; there are reports of people being adversely affected when the mushroom was not cooked.
The Penny Bun (Boletus edulis)
One of the stars of the mushroom world, nutty and earthy with a rich meaty flavour and texture.
Found throughout the Northern Hemisphere with many local names used including, Porcini (Italy), Cep (France) and Ízletes vargánya (Hungary).
Easily recognisable among the edible species. Generally seen after the first main rains of late Summer to the start of Autumn.
Unlike common variants found in the supermarkets, penny buns are mycorrhizal (symbiotic association between a flora and a fungus) —because of this complex relationship with its surroundings, they're not easily cultivated. Thus, depending on your geology, soil type and native flora they can be hard to find fresh and more expensive to purchase.
Chanterelle (Cantharellus cibarius)
Can be found from Spring to Autumn. This is another great mushroom to start identification as it is noticeable in shaded, natural beech and birch woodlands as they have a very bright colour.
The Chanterelle is an easily recognised edible mushroom, it should not be confused with the slightly pink "false chanterelle" or poisonous Jack O’Lantern.
WIld mushrooms should not be eaten raw; there are reports of people being adversely affected when mushrooms are not cooked.
Chanterelles are delicious with an almost fruity flavour. The golden chanterelle might be a small mushroom but it is certainly not shy on flavour. They are one of the things that for me, just sum up the taste of summer.
Although quite light and delicate, the flavour you get from them is outstanding – almost fruity with notes of apricot and quite peppery. The best way to enjoy them is very simply so you can really taste the natural flavour of this wonderful ingredient
RECIPE: Roasted mushroom risotto
Ingredients
1kg chanterelle mushroom
50g dried wild mushrooms
300g onions
250g arborio risotto rice
10g sage
20g garlic
30g chives
30g parsley
salt & pepper
METHOD
In a pan of boiling water, blanch the butternut squash
In saute pan, gently colour the onions, garlic and risotto rice
Deglaze with Bodri chardonnay.
Pour in the mushroom stock and simmer for 15 minutes, keep stiring.
When the rice is cooked, season and set aside.
In a frying pan, colour the chanterelle mushrooms and butternut squash, until golden
serve the rice with a touch of mushroom puree
top with pan roasted squash and chanterelle
Top with parmesan cheese and serve
A PERFECT PAIRING
If you think of an ingredient that shows off a great wine, then mushrooms would have to be near the top of the list, possessed with the ultimate taste - umami
A Dry red wine, this blended red cuvee was prepared for the celebration of St Martin’s day. (11th November), It is a light wine with elegant acids, simple tannins and fruity flavours.
Great for pairing with the rich woodland flavours and textures of these fantastic fungi NOW EXCLUSIVELY AVAILABLE IN THE UK
£10.99 per bottle Best served at 8-10 °C 750ml 12% ABV
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