Horse Mushrooms – Edibility, Identification, Distribution
June 26, 2012A horse mushroom in its prime is a thing of great beauty and superb flavour. It also has the curious dual distinction of being commonly misidentified and widely underrated.
A horse mushroom in its prime is a thing of great beauty and superb flavour. It also has the curious dual distinction of being commonly misidentified and widely underrated.
Some time in February 2012 I decided to set myself a wee challenge – a gentle test of my foraging, cooking and enthusiasm. I decided to eat something wild every day for (at least) a year. Its been going well and i’m thoroughly enjoying it so I thought it was about time I wrote something […]
Japanese knotweed is a tasty, healthy food that can be harvested in large amounts for use as a vegetable and in drinks, desserts and savoury dishes. There are however some serious things to consider if you intend to harvest it…
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.
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.