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.
Take a deep dive into the subtleties, science and ethics of harvesting chanterelle mushrooms
This article presents a structure around which novice and intermediate fungi foragers may advance their understanding of fungi lifecycle, learn to recognise important mushroom families, develop mindful foraging techniques, and feel safe in the process.
Orange birch boletes far exceed their more common brethren, the brown birch bolete (leccinum scabrum), in texture and flavour. Both are common only under birch trees. Info also on orange oak and orange aspen boletes
The brittlegill (russula) family of mushrooms are notoriously hard to tell apart. Novices should not be put off however, as there are no terrifyingly toxic brittle gills, and the charcoal burner is common, easily identified and tasty. A great beginner’s brittle gill!