It can feel like finding the mythical pot of gold at the end of a rainbow when you come across a cluster of these beautiful mushrooms on a shady woodland floor. They are the most widely commercially harvested wild fungi in Scotland, loving our damp, mild climate and extensive birch and beech woodlands and are highly esteemed by chefs.
There are two schools of thought among foragers on the best way to actually “pick” a mushroom. One asserts that fruit bodies should be cut off where they join the ground (or whatever they are growing from) so as not to damage the delicate mycelium below. The other prefers to twist and pull the mushroom from the […]