This is an updated summary of the law relating to foraging, updated from my 2016 blog. Unfortunately, at 2,000 words it is on the long side, but this is a complex subject. I will shortly be publishing a series of shorter, more digestible, blogs on the subject, but I hope this will help for now […]
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2023 Forays
One day high-season breaks 9, 10, 16, 17, 23 and 30 September 1, 7, 8, 14 and 15 October £50 per hour, per group. To book e-mail danielbutler@fungiforays.co.uk or 07794 294221
2022 FORAYS
Drought and Autumn Prospects (August Newsletter)
It’s very dry and has been very hot – what does this mean for the coming season? Click on the following link to download a pdf file . . . Newsletter12August
St George’s Mushroom Newsletter
The St George’s are upon us! Click on link to download pdf Newsletter(23April)
Winter Mushrooms
Even in the depths of winter there are goodies to be found . . . Click on the button below to download the latest newsletter Newsletter22January2018
Fungi and the True Meaning of Christmas
Did you know that fungi and Christmas are inextricably linked? Here’s an explanation and also the origins of the expression ‘getting pissed’ (click ChristmasMushrooms2017 for more details). Oh, and meanwhile, as you desperately search for a present for the person who has everything, what about a field guide to edible mushrooms and a voucher for […]
Truffles!
With the main mushroom season now over, it is time to ponder some of the world’s most prized edible mushrooms – and which are also to be found in the UK in winter! Click on the button below to download Newsletter6November2017
Commercial Foraging?
The usual guff about gangs of East Europeans stripping our delicate forests bare of fungi for profit are beginning to emerge in the national press. Here’s a sensible look at the problem . . . (click on the link below) Newsletter10October2017
Wild mushroom pate
This makes a lovely nibble to go with a glass of something as you work your way through the day’s haul . . . 250g Mushrooms (‘value’, ‘economy’ etc) 4 Cloves Garlic 50g Dried Porcini 1 tspn Cornflour 1 tspn Dijon mustard 100ml Milk 50g Butter 250g Soft/cream cheese Sprig thyme Warm the milk to […]
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