Field mushrooms by the pailful

When our local farmer told me there were field mushrooms “by the pail’fer in the files next to the sheep” he wasn’t joking! This was a lucky meeting a the following day I was doing a wild food demonstration at the Royal Botanic Garden Edinburgh and expecting a few hundred people to want a taste. We didn’t have a pail but we did have an ancient shopping basket.

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These were exceptional sautéed over a medium heat in butter with freshly ground sea salt and black pepper. And I did add a splash of red wine towards the end. Eaten with olive bread to mop up the juices. Absolutely delicious!

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What do you think?