With the rather sudden end to summer we enter into my favourite time of year, Autumn. Not only does the landscape change from dry patches of green to magical browns, reds & yellows, we also enter one of the most exciting times of year for foraging. After a few downpours mid-week a weekend foray will be sure to turn into a bountiful mushroom harvest.

The skill of mushroom foraging isn’t really something that’s been passed from generation to generation in the UK and people are now, quiet rightly, a bit nervous about eating foraged mushrooms. Luckily, I am a bit obsessive in my research, have a Polish wife (who knows her stuff), and have been on a few courses learning about all of the different species and they key signs to look for. The best advice I was given is “learn 10 species, some good some bad, then ignore everything else”, generally the mushrooms I forage for have no poisonous counterpart I’m not going to accidentally go on a 1960’s trip...That being said, a lot of mushrooms will have a poisonous counterpart and identification is best left to the professionals. Apparently, in France you can take your find to the local chemist and they will identify them for you…Not something I would try in your local Boots.

So, lets talk mushrooms…The best mushroom you are very likely to find is the Penny Bun aka Cep, Porcini, King Bollete. This is a 5* mushroom, great for drying or sauteing with a touch of creme fraiche and parsley on toast. This mushroom has amazing flavour…Only catch is you’ll have to beat the insects as they have great taste too. So many times I’ve seen the perfect mushroom only to pick it up and its filled with worms etc…very disappointing.. My other favourite is the wild oyster mushroom. Please don’t think that this tastes anything like the shop bought variety, the flavour is amazing and texture is slightly firmer, again this is fairly easy to identify and no real dangerous counterparts. Not so great for drying this variety is perfect for adding to soups or adding to a stir-fry. Third, but by no means last, is the Chanterelle aka Girolle. This species has a Autumn variety and a Winter variety which is slightly thinner and not a pungent. A perfect frying mushroom with a mild nutty taste these are great with poached eggs, on top of a risotto or in a omelette, although a little harder to come by. One species I am always on the look out for but never found is the ‘Trompette de la mort’, translated ‘trumpet of death’…pretty bleak name for a mushroom. However, the person who gave them their name obviously wanted them all for themselves as they are absolutely delicious and most definitely not deadly..!

If you wanted to get into mushroom foraging please do a course before venturing out to collect any mushrooms. Also be aware of where you are picking mushrooms, a lot of forests are protected such as national trust and it is forbidden to collect mushrooms there.

If you go down to the woods today…

From Italy to Armenia…