This vegetarian wild mushroom paté recipe is a delicious, easy and versatile way to use the wide range of fungi that often come back from a foray, as well as those old jars of dried mushrooms lurking at the back of your store cupboard from previous autumns.
One of the UK’s most common mushrooms, honey fungus suffers from a bad reputation because it is a virulent parasite of trees, but I admire it as a remarkable and ecologically important organism that also happens to be super-abundant and delicious.
One of the most beautiful, delicious, healthy wild mushrooms you can find – the “big game hunting” of fungi foraging!
Reviews of important fungi reference books that are not identification guides:
Entangled Life – Merlin Sheldrake
Mycelium Running – Paul Stamets
Radical Mycology – Peter McCoy
An easy to make, umami-heavy seasoning that can be used like soy sauce, for seasoning meat, fish or mushroom dishes, or to add delicious salty-savoury edge to cocktails.