Risotto has to be one of the nicest ways to use the mixed bag of fungi that so often comes back from a foray. The warm, earthy flavours of most wild mushrooms lend themselves really well to the generous unctiousness of a well made sofritto.

Though not strong in flavour and a little flimsy of texture, these mushrooms are well worth picking for their beautiful colour, which is even more striking in a basket next to chanterelles – which they can often be found growing alongside.

This beautiful iconic mushroom is very common, easy to identify, potentially harmful, harmlessly tasty if properly prepared, hallucinogenic, and has medicinal uses. Learn all about it here…

This is one of the most exciting fungi to stumble upon, nestling at the base of pine trees like a cloud of coral. Although uncommon, they tend to recur in established locations, though not necessarily in consecutive years. They can grow to enormous sizes…

Finding wild food can be a tricky business. It doesn’t matter how experienced you are, how adept your identification skills are or how in touch you are with your ‘inner forager’: if you get too confident or take them for granted, they will scorn you. I ‘relearned’ this valuable lesson for about the 1000th time a few weekends ago