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.
A fungal martini with mushroom based antipasti
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.
I love mile high wild pie. Its as much fun to make and eat as it is to say – a wonderful jumble of delightful wild foods that can make a spectacular vegy centrepiece for any occasion, easily as grand, satisfying and delicious as big roast, and certainly better for you…
I love it when seasons – and their flavours – overlap. During July sweet cicely leaves are still about and beautifully echo the aniseed notes of horse mushrooms. This gorgeous wee plate takes 15 minutes to knock up…