Grilled Cepes

Porcini (cepes if you're French) are starting to emerge and when it comes to cooking them, the simpler the better . . .

Generally these wonderful mushrooms are one of those rare ingredients that are actually better dried than fresh. Raw, they are fairly mild, but when dried the flavour intensifies and becomes almost nutty. Every now and then, however, one comes across a clump of absolutely perfect mushrooms that just scream out to be eaten fresh. On such occasions cooking the caps simply this simple recipe is hard to beat (obviously dry rather than discard the stalks):

4 Perfect cepe caps
2 Cloves of garlic
Olive oil
Chopped parsley (optional)

Finely slice the garlic and gently stab the cap, inserting a sliver of garlic into each hole. Brush the caps with oil and place under a hot grill for 5 – 10 minutes. Scatter with chopped parsley and eat immediately.

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Wild Food

Our ancestors relied on wild food from the fields and woods, great great grandfathers were transported for helping themselves, while Mabey, Mears and Fearnley-Whittingstall have introduced a new generation to its charms. So what free delicacies are available now?

Alexanders
Birch Sap Wine
Chanterelles
Chestnut
Cockles
Crab Apple
Elderberries
Hairy Bittercress
Hogweed
Hops (March 2010)
Morel
Parasol
Pennywort
Ramsoms (May 2010)
Red-legged partridge
Seaweed (August 2010)
Signal Crayfish
Silver Birch
Sloe
St Georges (April 2010)
Stinging Nettles
Wild strawberries

Wildlife Profile

Britain is blessed with a rich and varied fauna - what seasonal highlights are visible now?

Badger
Barn Owl
Bats
Brown Hare
Butterflies
Collared dove
Fieldfares
Frog
Garden Warbler
Great spotted woodpecker
Hare
Hedgehogs
Jay
Kingfisher
Midges (August 2010)
Mistle Thrush
Mistle Thrush
Moths (July 2010)
Nightjar
Nuthatch (June 2010)
Partridge
Red Kite
Redstart
Roe Deer
Spiders
Tawny Owl
The Goshawk
Woodpigeon

Recipes

Just as we Britons have lost any mushroom lore we might once have possessed, so most of us are at a loss when we finally venture into the kitchen with our haul. In reality, however, mushrooms are one of the easiest things to work with. They have such fantastic flavours, the general rule is to not to mask these with complicated recipes. Most should be cooked, particularly the first time, because they can be indigestible, but otherwise, simple is usually best . . .

Baked eggs and rocket with chilli and yoghurt (June 2010)
Blewit Pate
Chanterelle and Feta Quiche
Chanterelles a la forestiere
Chicken and Mushroom Pie
Chicken-of-the-Woods Satay
Elderflower Cordial
Grilled Cepes
Jew's Ear on Pasta
Morel Fondue
Morel Stroganoff (March 2010)
Mushroom Parcels
Parasol Tempura
Pearl Barley and Wild Mushroom Risotto
Porcini, kale and pasta
Saffron Milk Caps with Beans
Shaggy Ink Cap Soup
Smoked Chilli Oil
Spiced Stuffed Mushrooms
St Georges Vol-au-Vents
Thai Mushroom Soup
Venison and Blewit Casserole
Wild Mushroom and Nut Pate
Wild mushroom soup

Latest

Mushroom Newsletter (18 January 2012)
I wouldn’t normally send out a newsletter this early in the year, but the weather has been so unusual that several readers have written in with reports of unexpected finds . . . .

Grilled Cepes

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