The Wildbiome™️ Project involved members of the Association of Foragers participating in a citizen science research study. They ate only wild food for either 3 months or 1 month. They… Read More
The Wildbiome™️ Project Results
Tag: Mushroom
The Wildbiome Project 2
Have you ever wondered what happens to your body when you eat wild foods? I’m Mo Wilde, a foraging teacher. We’re currently fundraising to include between 100 and 120 people… 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
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
Turkey Tail mushrooms – Trametes versicolor
Turkey tail mushrooms are found growing on logs, especially fallen beech, throughout the world and certainly here in Scotland. Their rather obvious name is due to them looking literally like… 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!
Hedgehog fungus – Hydnum repandum
Luckily for foragers, hedgehog fungus is far less well-known that it’s cousin the chanterelle. It is easily identified by its spines or teeth under the cap which look vary different… Read More