A GUIDE TO… WILD MUSHROOMS #2

Last week we warned of the dangers of foraging for wild mushrooms and provided a guide that listed the mushrooms not to eat and to take special care to watch out for. This week we return to the humble mushroom, but with a more positive compilation of wild mushrooms you can eat, where to find them, and what to do with them once you’ve got them.

There are loads of different types of edible mushroom out there; here are some of Come Scavenge’s favourites…

1.       FIELD MUSHROOMS

Picture: http://bit.ly/HlfD9t7

The Field Mushroom, Agaricus campestris, is the most commonly eaten wild mushroom in Britain. It is best cooked within hours of collecting; it can be dried but then loses much of its flavour. It is commonly found in fields and grassy areas and is found in small groups or alone. This mushroom is not commercially cultivated because of its fast maturing and short shelf life, so go out and forage for it!

Here are some of Come Scavenge’s favourite Field Mushroom recipes:

Creamy mushroom Ragout with nutmeg mash: http://bbc.in/HoiVOM

Devilled mushroom with pan-fried liver and spinach: http://bbc.in/HStBBC