Wood blewits generally do not appear until there has been at least a light frost. This makes them doubly appealing as other top gourmet mushrooms can become scarce at this point in the season. And make no mistake – these are right up the top tier of the finest edible fungi.
Among the stellar array of colourful, sculpturesque and eccentric wild mushrooms, the waxcap family (hygrocybes) shine brightest. They are the rare, beautiful jewels of the fungi world, shining like rubies, emeralds and diamonds in late autumn meadows, lawns and graveyards.
Winter chanterelles are a common, easy to identify and delicious mushrooms that can be picked in large numbers right through November and well into December. Here I look at 4 species that often get referred to as winter chanterelles: yellowlegs, golden chanterelle, ashen chanterelle and winter chanterelle
Cow parsley is the predominant roadside plant from March through to June, when its delicate, nodding white flowers adorn nearly every rural roadside in the country – hence the old name of Queen Anne’s Lace.
The season for winter chanterelles and pheasants overlap and they compliment one another very well. Here is a hearty slow-braised stew that is perfect for late autumn and winter evenings…