Mushroom Newsletter 3 June
The St Georges are now drying up (in every sense) thanks to the recent hot sunny weather, their centre stage place in the fungi fanatic’s attention has been taken by chicken-of-the-woods . . .
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Newsletter
Read the latest mushroom-hunting news – what is (and isn’t) up, what it looks like and where to find it . . . plus, of course, cooking and preserving tips. Better still, get regular updates in the comfort of your own home by taking up our free subscription - simply drop us a line via the 'Content' page or e-mail danielr.butler@btopenworld.com . . .
Mushroom Newsletter (23 January 2010)Mushroom Newsletter (8 November)
Mushroom Newsletter (9 December 2009)
Mushroom Newsletter 3 June
Newsletter (1 November)
Newsletter (12 September 2009)
Newsletter (20 October 2009)
Newsletter (28 September 2009)
Newsletter (6 October)
Newsletter (September)
Newsletter 11 August
Newsletter 13 January 2009
Newsletter 20 April 2009
Newsletter 20 May 2009
Newsletter 3 March 2009
Newsletter 4 July
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?
AlexandersBirch Sap Wine
Chanterelles
Chestnut
Cockles
Elderberries
Hairy Bittercress
Hogweed
Hops (March 2010)
Morel
Pennywort
Red-legged partridge
Silver Birch
Sloe
Stinging Nettles
Wild strawberries
Wildlife Profile
Britain is blessed with a rich and varied fauna - what seasonal highlights are visible now?
BadgerBarn Owl
Bats
Brown Hare
Butterflies
Fieldfares
Frog
Great spotted woodpecker
Hedgehogs
Jay
Kingfisher
Mistle Thrush
Mistle Thrush
Nightjar
Partridge
Roe Deer
Spiders
Tawny Owl
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 . . .
Chanterelle and Feta QuicheChicken-of-the-Woods Satay
Elderflower Cordial
Grilled Cepes
Jew's Ear on Pasta
Morel Fondue
Morel Stroganoff (March 2010)
Parasol Tempura
Pearl Barley and Wild Mushroom Risotto
Shaggy Ink Cap Soup
St Georges Vol-au-Vents
Venison and Blewit Casserole
Wild mushroom soup
Latest
Newsletter
Mushroom Newsletter (23 January 2010)
The recent snow may not have been conducive to mushroom hunting, but spring is on its way and the arrival of my new mushroom cards and an invitation to hunt morels in Turkey have lifted my spirits . . .
Wildlife Profile
Brown Hare
‘Mad as a March hare’ is a familiar expression, but one which means little to many young people. Few people fortunate enough to have seen a group of these surprisingly large creatures bouncing like boxing kangaroos across the frost-dusted grass will forget it however . . .
Wild Food
Hops (March 2010)
These are one of the earliest green shoots to emerge each year, snaking up through the hedgerows, curling around sturdier, now dormant, shrubs at a phenomenol pace . . .
Recipes
Morel Stroganoff (March 2010)
Morels are the first seriously delicious mushrooms of the year to emerge. This delicious recipe merges their superb flavour (surely these must be in anyone’s top half-dozen wild mushrooms?) with yoghurt to create a light, creamy, dish with a hint of sour . . .
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German mushroom knife
These specially imported knives have a hawk's bill stainless steel blade, lanyard hook and measuring scale. The blade's serrated back and inbuilt natural bristle brush allow collectors to clean their finds in the field.