A recipe for a mushroom liquor and powder from The Compleat Housewife: Eliza Smith, 1736. This recipe makes a mushroom ketchup (liquor) to use instead of Worcester sauce in cooking… Read More
Category: All Recipes
Scarlet Elf Caps
Scarlet Elf Caps Sarcoscypha coccinea are an edible fungus in the order Pezizale, that Orange Peel Fungus belongs to. They are widespread in February and love fallen branches half-buried in… Read More
How to make Horseradish Sauce
Print Yum Fresh Horseradish Sauce Prep Time: 10 minutes 200 gServing Size: 2 g Ingredients100 g horseradish roots, freshly dug and washed. 100 g crème fraîche 2 teaspoons apple cider… Read More
Marinated Burdock Root
Ingredients 10 slim burdock roots 120 ml rice or white wine vinegar 120 ml miso or stock 2 tablespoons sugar 2 tablespoons medium soy sauce 1/4 teaspoon salt Nettle seed (traditionally sesame seed) Directions Peel… Read More
Fungi season in Scotland
It’s early November and the fungi season is coming to a close in Scotland. Well, not entirely! September and October are really the bumper months especially for chanterelles, porcini, boletes… Read More
Sea Buckthorn Marinade for Venison
Here is my recipe for sea buckthorn marinade. This is especially good in the late Autumn and Winter months. The spices make it smell like Christmas and, after the warm… Read More
How to pick Sea Buckthorn berries
There are so many sea buckthorn berries (Hippophae rhamnoides) at this time of the year. They are very high in vitamin C and have an antioxidant (ORAC) profile just below… Read More
Winter Chanterelle mushrooms
The last week of October. It’s dark by 6, there’s a chill in the air, and the trees are wearing their full autumn colours. The wild mushroom season is drawing… Read More
Porcini Parma Lasagne
This is a delicious dish that’s easy to make using most kinds of mushrooms, particularly porcini (ceps), oyster mushrooms, chicken of the woods, and any other firm textured fungi. I’ve… Read More
Porcini Mushroom and Walnut Soup
This is an absolutely delicious soup. Ceps Boletus edulis and walnuts make perfect partners. It is also very quick and easy to make. Ingredients 1 onion 500 grams fresh porcini… Read More
Giant porcini mushroom
One of my guests on Sunday’s Fabulous Fungi Walk spotted this huge penny bun. Also known as ceps or porcini Boletus edulis this monster mushroom weighed about 850 grams. Still… Read More
Shaggy Inkcap Mushrooms
Shaggy Inkcaps Coprinus comatus– also known as Lawyer’s Wig – are edible but there are a few things to note. You need to eat them soon after picking as they… Read More
Orange peel fungus
Orange Peel Fungus Aleuria aurantia is a choice edible fungi with a fondness for following the edges of paths ad tracks especially where there are also decaying stumps and debris.… Read More
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… Read More
Porcelain Fungus
Porcelain Fungus (Oudemansiella mucida) Edible. Wash off mucus & remove stems. Nice taste although not as tasty as oyster mushrooms. Eat them fresh as they deteriorate quite quickly.
Edible Hogweed Seed
Early August is the best time to harvest hogweed heads for seed.
Wild Dog Rose Petal Syrup
Wild Dog Rose Petal Syrup Ingredients 1 kg Dog Rose petals 500g sugar 1 litre water Directions Heat the water and pour over the rose petals. Leave overnight to infuse. In… Read More
Calamus aka Sweet Flag ~ the Singer’s root and Forager’s spice
Calamus (Acorus calamus) is also known as Sweet Flag, Sweet Rush or Sweet Cinnnamon although the roots taste like ginger. Calamus (known as sweet flag) has a spicy fragrance to… Read More
Ortilette – French Nettle Beer
Ortilette – Nettle Beer à la française This is a light refreshing fermented drink with a very low alcohol content, that nevertheless packs some fizz! Made in a similar way to… Read More
Wild Vegetable Rennet
“Blessed be the cheese makers, for they shall inherit the earth!” Life of Brian. Want to make your own cottage cheese or cream cheese? Although you can’t forage milk, without… Read More
Sorrel Hollandaise Sauce
This is a lovely lemony sauce with a distinctive sorrel tang that goes extremely well with baked white fish such as sole, or the local river trout I am lucky to be… Read More
Edible Seeds & Wild Spice Conversion Chart
One thing that often gets overlooked when foraging is the area of edible seeds which can be used to replace spices or even, in some cases, add a whole new… Read More
Gooseberries and Gorse Flower Syrup
This is a lovely dessert. The almost tropical, honey-sweetness of the gorse flowers contrasts well with the gooseberries. Although most gooseberries are green there are some red variants. I find… Read More
Lavender Flower Syrup
Lavender Flower Syrup Ingredients 500g Lavender flowers 500g sugar 1 litre water Directions Heat the water and pour over the lavender flowers. Leave overnight to infuse. In the morning, add… Read More
Pickling and Preserving Green Walnuts Recipes
A selection of recipes for green walnuts. Pickled Walnuts Pick only young green walnuts – usually around June. Remember that walnuts stain. Great for making homemade hair dye and self-tan, but… Read More
Common Hogweed (Heracleum sphondylium)
A Taste Like None Other Of all the plants I eat, people are most suspicious of Common Hogweed Heracleum sphondylium. It’s got an undeserved reputation because of a sinister relative that… Read More
Edible Gorse Flower Syrups, Cordials & Cocktails
Print Yum Gorse Flower Syrup Ingredients500g gorse flowers 500g sugar 1 litre water 2 limes 1 orangeDirectionsPick your gorse flowers in the morning on a warm, sunny day before it… Read More
Stump puffballs – Lycoperdon pyriforme
Stump puffballs are edible and best when gathered young as they have a firm texture, exquisite smell but mild taste, and not as good as field puffballs. But they are… Read More
Chanterelles – Cantharellus cibarius
Exquisite flavour, slightly fruity and slightly peppery, this is one of the most popular of the edible mushrooms. Most foragers have a secret patch that they visit and the secret… Read More
Mushroom breakfast
Gently fried in butter with some chopped chives, salt and pepper and garnished with chive flowers. This is mixture of chanterelles and hedgehog fungi. Before… and After!