Edible wild fungus

 

In the garden

 

Gathered in the forest

 

For us, holly berries are not as prolific as last year, so I am reminded that during the late Victorian period many families painted dried peas red to make up for a shortage, and of course for jolly family entertainment.

 

The edible wild fungus harvest has been okay this autumn, but too many "nice" people have been going into the forest not gathering just for themselves, but primarily to sell. The fungus forays that are designed to educate people, and as such this is a good thing, however, to they show people where to look. This, some argue, means that there is considerable over-picking and a decline in the spread of spores for next and future years.

 

The  fungi shown here were chopped to a smaller size and then fried in hand made un-salted butter only, that way, one could taste each individual piece without any other flavouring.

 

Wild fungi should be laid out on a plain light coloured surface and the brushed clean, the aim of which is to remove other plant debris and creepy crawlies. Cooked in a sherry flavoured double cream sauce with a pinch of chopped Scotch Bonnet chillies may be popular in some rubber tyre restaurants but it is not for me.

 

The Hedge hog mushroom (Hydnum repandrum), that is the white one in the foreground, has a sweet and nutty flavour, and it is that nutty flavour that can be accentuated with a dash of good dry sherry, however, though some  chefs think this is a good thing, it can destroy the subtlety of flavour that the experienced fungus eater looks for. The chantrelle, they are the yellow ones, are often fried in olive oil, smothered in chopped broad leaf parsley with a smear of raspberry coolie on the side. This is extremely popular with men who have no idea but have plenty of money. In one rubber tyre establishment I saw one group have a good bottle of Gewurztraminer with it! And the sommelier congratulated them on their choice! At least he knew.