Foray amongst the fungus

Mushrooms with their damp earthy smell conjure up the essence of autumn.  And with the sparkling weather we’ve been enjoying lately now is a good time for a spot of foraging. Apparently 2010 is shaping up to be a particularly good year so head to the woods for girolles and look amongst the long damp grass verges and banks for field mushrooms and ceps. Stick to the rule of ‘if in doubt leave it out!’  In other words don’t pick and eat if you’re at all unsure.

Once collected, wipe rather than wash the mushrooms and eat whilst at their most fresh.  Here’s a simple recipe for you to try.

CREAMY MUSHROOMS ON TOAST
Slice 1lb mushrooms and fry in a tablespoon each of butter and olive oil over a high heat.

Add a generous splash of vermouth and toss around the pan for a few minutes. Now add a teaspoon of Dijon and 2-3 tablespoons of crème fraiche. Cook for a couple of minutes more than take off the heat.

Season with salt and plenty of black pepper. Finely chop a handful of parsley and sprinkle over the mushrooms.

Serve on hot buttered toast for a healthy lunchtime or evening snack.