The good, the bad and the pretty – from a walk last week:

Good

Cauliflower Fungus
Cauliflower Fungus

One of my favourites, a Cauliflower fungus. Always found at the base of a coniferous tree. Compared to many mushrooms the preparation is hard work with woodlice, pine needles and leaf litter all found inside. Breaking into smaller pieces and washing under a running tap is the way to clean them. They have a lovely nutty flavour, the portion of this one that came home made a great curry.

Bad

Death Cap
Death Cap

I usually see Death Caps about 2 or 3 times each year. These are responsible for most mushroom deaths in Europe. It is a member of the Amanita genus with their characteristic ring and (not shown) the swollen base (Volva). Other family members include the Destroying Angel, Fly Agaric and Blusher. While one or two of the family can be eaten, the advice of many including me is to avoid all Amanitas. If you have any interest in eating mushrooms you should learn to recognise an Amanita. The Death Cap is found with a pretty wide range of trees including Oak, Beech, Birch and Pine. The toxic component damages the liver and kidneys and can be fatal.

Pretty

Stinking Dapperling / stinking parasol (Lepiota cristata)
Stinking Dapperling / stinking parasol (Lepiota cristata)

I wished I smelt this at the time – it apparently smells of burnt rubber. “Edibility suspect – avoid”.

If this post interests you, we have some places available on our full day fungus forays and our 3-4 hour fungus walks in The New Forest (by kind permission of The Forestry Commission) in October.

New Forest Fungi – Update August 2017

As fungi have made an early appearance this year, some foragers thoughts have turned to The New Forest and what will happen there after the events of last year. All has become clear in the last week or so and I thought I would summarise what happened last year and give the current position.

Last year (2016)

I wrote last year about the situation then, firstly here after the initial announcements and then here when things clarified. In summary, The Forestry Commission introduced a “no-picking” code for the New Forest SSSI (Site of Special Scientific Interest) covering most of The New Forest – open forest, heathland, timber inclosures etc.

“Due to the growing concern from conservationists and very real fears from members of the community in the New Forest about the wide-scale harvesting of fungi, Forestry Commission feels it necessary to adopt a precautionary approach and can no longer support fungi picking on any scale on the New Forest Crown Lands (Site of Special Scientific Interest).”

Posters appeared in the car parks:

New Forest "No Picking sign
2016 New Forest “No Picking sign

The message was very clear as far as the public and most media were concerned there was a ban on mushroom picking in the New Forest. However, the Association of Foragers, Radio 4 and The Times pushed for facts and eventually the much needed real clarity was given by The Commission:

I’d like to reassure you that we are not seeking to prosecute individuals that are picking for themselves – it is not illegal. … Our main aim is to tackle commercial collection of fungi, which has always been prohibited – it is an offence under the Theft Act 1968 to do so without the permission of the landowner. .. also, in the case of persistent offenders, tools such as the Stop Notice may be issued.

There was no change to any laws or by-laws at all. However, the damage was done with fully legal permitted fungus forays being verbally abused and photographed by members of the public despite permits being shown. It is alleged that the Police were called to at least one incident.

This year (2017)

On 15th August the Forestry Commission (South England Forest District) distributed a news release:

More looking, no picking – protecting New Forest fungi

Autumn is usually the height of the growth cycle for mushrooms, but with the wet and warm weather we’ve experienced this August many fungi have already started to emerge. Fungi are essential to the New Forest ecosystem, so we are appealing to people to look, but please don’t pick.

The New Forest is a SSSI and an area of special beauty, highly designated for nature conservation. It is a stronghold for many rare species of fungi, some of which are yet to be identified. Protecting the New Forest’s world-renowned habitats and balancing the needs of visitors and nature is a complex mission.

The Deputy Surveyor for the Forestry Commission South District, Bruce Rothnie, said: “We want people to get out into the Forest to enjoy the signs of autumn, we just appeal to them not to pick fungi, respecting the natural environment of the New Forest and leaving fungi for everyone to admire.”

Certain fungi are edible and enjoyed by people, however, many aren’t palatable and several are poisonous. There are a wide range of approved educational forays on offer, where people can find out more about the incredible fungi that thrive here.

We are working with organisations and experts who can identify the characteristics of the huge varieties of fungi found in the New Forest and get more people interested and involved in the conservation of our rarest fungi.

Bruce added: “We’ve already approved a limited number of licensed educational foragers in the New Forest who can help interpret and raise awareness of the huge value of fungi. We continue to work with foragers to develop sustainable solutions for people to enjoy the benefits of foraging outside of the protected New Forest area.”

The campaign has the support of many local partners including; the New Forest National Park Authority, Hampshire and Isle of Wight Wildlife Trust and the National Trust.

Oliver Crosthwaite-Eyre, Chairman of the New Forest National Park Authority, said: “We are fully supportive of the Forestry Commission’s continuing work to stop fungi picking from the land that they manage in the New Forest. The New Forest Site of Special Scientific Interest is a stronghold for many rare and endangered species of fungi and it is important that we all do our bit to protect

them. By leaving fungi unpicked, we can all help conserve the Forest’s fragile ecosystem for everyone to appreciate.”

The Forestry Commission is not seeking to prosecute people that are picking small amounts of fungi for themselves (it is not illegal) we are appealing to people’s better nature and encouraging visitors to see the bigger picture. The aim is to prevent potential harm to the SSSI that is notified for its fungi.

You can support the Forestry Commission’s efforts by letting them know if you see any suspected commercial picking (which is an offence under the Theft Act 1968) by calling their 24 hour telephone line: 0300 067 4600.

For more information about fungi in the New Forest visit www.forestry.gov.uk/newforestfungi

There is more information on the above link and the related Q&A. This year’s posters and leaflets are changed:

2017 New Forest Fungi leaflet

Following the press release, an article appeared in The Bournemouth Echo calling for a complete ban on mushroom picking in The New Forest.

So, in summary, this year there is recognition that gathering small amounts of common fungi for personal consumption is legal (1968 Theft Act). Commercial collecting is, as it always has been, illegal and will be dealt with. Fungus forays and walks (such as ours), can continue to operate under permit and following strict guidelines. The Forest is a special place and one of the best places for fungi in Western Europe;  there are rare species of fungi, protected by law and they should not be picked or damaged. The Forestry Commission are asking you to look and not pick.

Sea Buckthorn Berries – well worth the effort

Keep an eye out for Sea Buckthorn at the moment. While primarily a coastal plant, it does get planted in gardens and for landscaping often far inland. The berries are a “super food”, rich in antioxidants, vitamin C (15 x oranges), amino acids and other good things – so good you see Sea Buckthorn products sold in health food shops for internal and external uses. They have a long history of medicinal uses back to the Ancient Greeks. The plant (especially the seed oil) has many medical uses. The fruit pulp can be applied directly to the skin for for treating sunburn; healing wounds, for acne, dermatitis, dry skin, eczema, skin ulcers and more!
 
Harvesting the berries is an interesting challenge. John Wright describes it very amusingly in his River Cottage Handbook – Edible Seashore, suggesting you wear your loudest Hawaiian shirt that includes a lot of orange. The branches have sharp thorns, the berries are easily burst – “rubber balloons of bright orange liquid attached to a barbed wire fence”. One technique (to be used in moderation as it can be invasive), is to cut branches off, take them home to put in the freezer then knock the berries off. You can also put plastic sheet on the ground under the bush and shake it, or carefully (remembering the thorns), squeeze a cluster of berries over a bucket and catch the juice, straining it later to remove leaves / debris. You can read more on harvesting techniques here.
Sea Buckthorn - August
Sea Buckthorn – August
 
This all sounds like a lot of work but is worth the effort. The berries are very sour but have an amazing flavour. The fruit can be used to make pies, jams, squashes / syrups, liquors (a la sloe gin but with vodka), etc. A jam made with the berries and crab apples is one of my favourites. A forager’s Bucks Fizz combines some juice with Elderflower Champagne and they make a great sauce to go with a Seaweed Panna Cotta.

Particularly overseas the berries are used for many different commercially sold products – juice, oil, jam, carbonated beverages, alcoholic beverages such as wine and vodka; breakfast cereals, powder, rice pops, juice powder, toffees, biscuits; candies, gums, and fruit chews; cosmetic products such as facial cream and shampoo!

Please note it is nothing to do with Common Buckthorn or the mildly poisonous Alder Buckthorn.

Fungi-filled fun

The fungi season has arrived a bit earlier than some years thanks to the combination of hot, dry weather in late June (it seems a long time ago) and then the cooler, wet weather since the kids broke up for the summer.  On Friday, I wrote in a Hedgerow Harvest Facebook post:

If you you’re a fungi fan change your plans for the weekend and head for your favourite fungi spots. The combination of really hot weather then lots of wet days means the fungi are going crazy. Where I live we have lots of grass fields and I am picking Field Mushrooms, Fairy Ring Champignon and Scarlet Waxcaps. The fungi forums are buzzing with photos of good quantities and a wide range of species of both grassland (Parasols and Giant Puffballs) and woodland (Chanterelles, Ceps, Horn of Plenty, Chicken of The Woods, Amethyst Deceivers, False Saffron Milkcaps and many more). Of course, it’s not just the good species that are about, I’ve seen photos of some of the Amanita’s including the deadly Destroying Angel.

On Friday evening, we took the dogs for a local walk. In the grasslands we found Parasols a plenty, some visible from a few hundred metres away! In the woods we found good numbers of Chanterelles and Hedgehogs but all far to small to pick. Being the beginning of the season we had good revision lessons with a possible gone over Death Cap, Brown Roll Rim, various Brittlegills and Porcelain fungus.

Top view of Parasol Mushroom - about 8 inches (20 cm) across
Top view of Parasol Mushroom – about 8 inches (20 cm) across

 

"Snakeskin" pattern on the stem and large, moveable ring - characteristics of a Parasol mushroom.
“Snakeskin” pattern on the stem and large, moveable ring – characteristics of a Parasol mushroom.

On Saturday, we stayed in West Dorset but went a little further a field, finding many of the above and one tree “covered” in Oyster mushrooms,  some very small Ceps (too small again), a Bay Bolete, a Red-Cracked Bolete and some Deceivers.

This fallen Beech was covered with hundreds of Oyster mushrooms.
This fallen Beech was covered with hundreds of Oyster mushrooms.

 

A few of these Oyster Mushrooms came home with us.
A few came home with us.

We couldn’t resit the call of the New Forest and headed there yesterday for a lovely walk through the open forest, heather-clad heathlands and wooded inclosures. Our first find was, at first glance, a lovely group of Ceps, but closer inspection revealed them to be the quite similar looking, Bitter Bolete. One of these in a pan will spoil all the “good stuff” so worth recognising! We soon met a couple with some nice “real” Ceps and a Scarletina Bolete. Encouraged, we soon found our first “real” one, some Chanterelles (a few pickable but “hundreds” too small), a few small Hedgehog Mushrooms, Blushers, Tawny Grisettes, Oak Milkcaps, Brown Birch Boletes, a Chicken of The Woods and many Common Yellow Brittlegills. The real find of the day was not an edible but a beech stump with a large number of pristine Lacquered Brackets. I think, there are only 307 records for these for the UK!

Bitter Bolete (not edible).
Bitter Bolete (not edible).

 

Penny Bin / Cep / Porcini - one of the best edible mushrooms. Drying intensifies the flavours.
Penny Bin / Cep / Porcini – one of the best edible mushrooms. Drying intensifies the flavours.

 

Blusher
Blusher

 

Chicken of The Woods
Chicken of The Woods

 

Lacquered Bracket
Lacquered Bracket

 

Porcelain Fungus
Porcelain Fungus

When we thought we had finished for the day, nearly back at the car, we found an area with lots of Ceps, many kicked over, we took a few. Finally, we got the wiff of a Stinkhorn and soon followed it to it’s source.

Some Ceps, Chanterelles and a few Hedgehogs went home.
Some Ceps, Chanterelles and a few Hedgehogs went home.

 

Stinkhorn
Stinkhorn

When you thought it was all over, this morning’s dog walk found the local Field Mushrooms have moved on to be replaced by one of my favourite’s – Horse Mushrooms.

Horse Mushrooms
Horse Mushrooms

We’ve had mushrooms as a side dish, a wonderful Risotto and there are Ceps to get in the dehydrator this afternoon. I’m looking forward to Battered parasols dipped in garlic mayo too!

“Experts Call This Mushroom-Identifying App ‘Potentially Deadly'”

This recent headline is from the US. Someone has developed an app that is designed to identify mushrooms in the wild using just a smartphone photo.

There is a growing trend for foraging apps but this one is just down right dangerous. However, a few are good.  In Denmark, a recent one is a comprehensive and free resource for the public to learn about and sustainably explore wild food. The initiative comprises an app in Danish and in English, a website, a curriculum for Danish schools, and foraging workshops offered by fifty rangers (“naturvejledere”) across Denmark.

Roger Phillips is one of the world’s leading mushroom specialists with over 40 years’ of expertise of studying fungi in the wild. His excellent book ‘Mushrooms’, has sold more than 2 million copies worldwide. You can get an app version of the book, but rather getting the app to tell you what the mushroom is, you are lead through an electronic version of the key from the book. Lots of mushroom books have these, people are often unaware that they are in the book or haven’t used them. They are easy to use and a really valuable tool – give them a go.

Keys are not just used for identifying mushrooms but also for wider species identification. They usually ask questions based on easily identifiable features. Dichotomous keys use questions to which there are only two answers. They can be presented as a table of questions, or as a branching tree of questions with one questions answer leading you to the next. Here is an example, okay not mushrooms, but it shows the principle.

Branching key
Branching tree example This tree could help you identify a new vertebrate. For example, if it had no fur or feathers and dry skin, you would follow the right-hand pathway at the first and second junctions, but the left-hand pathway at the third junction. This would lead you to identify the animal as a reptile. Copyright © 2017 BBC.

On our mushrooms day courses and walks we teach guests how to use keys. In fact, everyone who attends takes a turn at leading an identification. You start WITHOUT YOUR BOOKS / APP – with observation about the surroundings – habitat, trees etc., then examination of the specimen – cap, spores (including colour), gills, / tubes (pores) / spines, ring, stem, colour changes, smell etc. Then you use your key, before checking the answer with pictures or descriptions in several other sources too. Does it all agree? Note you shouldn’t trust every mushroom photo caption on the web as accurate!

Yes, identifying mushrooms can be difficult. Individuals of the same species will vary with age and the weather, but a key makes the task a lot easier, far better than flicking though the pictures looking for one that looks right. Give them a go.

Meadowsweet – Queen of The Meadows

If you’ve walked anywhere a bit damp recently (June to September) – road verges, ditches, rivers or canals or through damp meadows, you can’t have failed to spot or smell Meadowsweet. The tall (1- 2 m) cream-coloured dense clusters of flowers have an aroma described as sweet almond, hay and honey with a hint of something medical, especially when crushed. In Tudor times, it was used as a strewing herb – thrown on the floor to be walked on and mask unpleasant smells. The original name was “mead wort” as it was used to flavour mead. Numerous herbal uses include treating colds, respiratory problems, acid indigestion, peptic ulcers, arthritis and rheumatism, skin diseases, and diarrhoea. It can also be used in many culinary ways by today’s forager.

Meadowsweet
Meadowsweet

This plant contains the chemicals used to make aspirin – named after its old botanical name Spiraea ulmaria. Unlike Aspirin, it does not have the caustic side effects on the stomach lining, however, if you are allergic to Aspirin (or have alicylate or sulphite sensitivity) you should avoid consuming it.

Culinary Uses for Meadowsweet

Meadowsweet can be used in almost any recipe that uses Elderflower. With that season coming to an end, we have a replacement. Pick the flowers on a sunny morning for the maximum flavour and don’t wash them. Just give each head a good shake to remove any insects. The flowers can be dried then stored in paper bags to retain their flavour as well as pollen and natural yeasts. Some recipes use the leaves, others the flowers or either.

Drying Meadowsweet
Drying Meadowsweet

Meadowsweet Drinks

Making Meadowsweet Champagne
Making Meadowsweet Champagne – follow an Elderflower Champagne recipe substituting Meadowsweet for Elderflower

Meadowsweet Puddings

Meadowsweet goes very well with summer fruits like Peaches, Raspberries and Strawberries. If you live in northern parts of Britain, you can add Sweet Cicely to replace some of the sugar.

Meadowsweet and Wild Strawberries
Meadowsweet and Wild Strawberries

 

Meadowsweet Rice Pudding

 

Meadowsweet Panna Cotta with Blackberry Coulois
Meadowsweet Panna Cotta with Blackberry Coulois

Others

  • Vinegars
  • Jams – the flowers can be added to jams made with summer fruits (Strawberry, Raspberry, Apricots etc.), giving them a subtle almond flavour.
  • Turkish Delight

Summer Cordials

While Elderflower cordial is a very popular summer drink, both homemade and commercially produced, it is not the only cordial that can be made at this time of year. We made four in recent weeks.

SummerCordials_640x480px
Undiluted cordials. From left – Pineapple Mayweed, Hawthorn, Nettle. Missing from this photo is Pine Needle Cordial.

Nettle

stinging-nettle-785292_640

I’ve eaten nettles many times in dishes such as soup and curry, and drunk them in beer and tea, but Nettle Cordial has been on my to-do list for a long time. For eating you want them young, using just the tips, but the ones I picked last week had gone to seed, and I stripped the leaves from the stems wearing thick gloves. I followed Robin Harford’s recipe on his Eat Weeds web site.

It takes a few days to steep and I was amazed at the flavour, this is straight into my list of favourites.

You can read an earlier blog post on nettles here.

Hawthorn

hawthorn-373219_640

It’s probably too late for this year, but one to make next May. Delicate floral scents are difficult to capture into drinks, so I followed the Wild Flower Syrup recipe in John Wright’s River Cottage Handbook – Hedgerow. I’ve used this for Dandelion Syrup in the past (also very worth trying). You layer sugar and then flowers in a jug and leave overnight. Next day you add water in proportion to the amount of sugar you used (100ml water / 55g sugar) and heat until the sugar dissolves before straining and bottling. Again, very nice.

Pine Needle
spruce-504637_640

This is an old favourite, I’ve written about before (here). You expect Toilet Duck but get a lovely citrus flavour.

Pineapple Mayweed

matricaria-discoidea-846635_640

This was another new cordial to me. I know Pineapple Mayweed, no points for guessing what it smells of! The recipe I found online was:

  • 1 pound pineapple weed heads
  • 1 sliced lemon
  • 2 pounds sugar
  • 5 pints boiling water
  1. Wash Pineapple Mayweed thoroughly…change water a couple of times
  2. Mix everything together in a bucket
  3. Cover with lid or teatowel
  4. Leave for 4 days stiring twice a day
  5. Pour into bottles through muslin

Best diluted 1/3 cordial to 2/3 sparkling water with a few ice cubes.

I did it in a slightly different order, covering the Mayweed in warm water, leaving it to soak, straining it, then adding the sugar / lemon and heatign it to dissolve the sugar.

It wasn’t my own favourite, but soem that tried it thought it was great.

 

 

Vermouth on a booze walk

Booze Walk – 13/05/17

On Saturday we were delighted to host our first Booze Walk. This was a walk to introduce people to some of the common plants that grow at our feet and the amazing concoctions that can be made with them. Yes, there was plenty of sampling and top tips. The walk was lead by Andy Hamilton who is one of THE experts on wild booze. He is the author of the best-selling Booze for Free and Brewing Britain: The Quest for the Perfect Pint, writes for The Guardian and The Daily Telegraph amongst others and frequently appears on TV and Radio talking about foraging and booze.

Drink 1 - Bertie’s Fairy Haw (Haw Syrup, Cider Vinegar, Gin, Pastis)
Drink 1 – Bertie’s Fairy Haw (Hawthorn Blossom Syrup, Cider Vinegar, Gin, Pastis)

 

drink_2_SotonCraftBeer_Vermouth
Drink 2 – Wild Rose Vermouth (photo by @sotoncraftbeer)

 

Drink 3 - Treegroni - Vegroni with Cedar Vodka (Cedar and Pine buds) instead of Campari
Drink 3 – Treegroni – Vegroni with Cedar Vodka (Cedar and Pine buds) instead of Campari

 

Drink 4 - Chocolate Blossom - Crème de Cacao, Elderflower and Lime flowers
Drink 4 – Chocolate Blossom – Crème de Cacao, Elderflower and Lime flowers

 

Drink 5 - Épine (Blackthorn leaves in a red wine with Brandy)
Drink 5 – Épine (Blackthorn leaves in a red wine with Brandy)

After the final, “Secret Drink” (I’d have to kill you), a selection of home-made drinks that the guests had brought with them appeared and were passed round for critique including from the expert. These included a Cider, Sloe Gin and a selection of vodkas (Rhubarb and Ginger, Fennel and Damson, Quince and some of my own Japanese Knotweed)!

Bring a bottle (or two)  (photo by @sotoncraftbeer)
Bring a bottle (or two) (photo by @sotoncraftbeer)

Thanks to all that attended for being a great group and to Andy for his enthusiasm, humour, knowledge and amazing concoctions.

Seashore Foraging Walk 29/04/17

Thanks to all the lovely folk that joined us on our seashore foraging walk on the spectacular Jurassic Coast in Dorset last Saturday. The sun shone and we found a good range of seashore plants, seaweed and had good luck on the crustacean front. We are back again on 27th May (fully booked), for Coastal Plants on 15th July and seashore again on 23rd September. Thanks to those that sent in some of their photos.

The fiery Black Mustard - horseradish meets wasabi!
The fiery Black Mustard – horseradish meets wasabi!

 

Sea Beet - my favourite wide vegetable. Makes great soup amongst other things.
Sea Beet – my favourite wide vegetable. Makes great soup amongst other things.

 

Seaweed selection - some of the 10 edible species we found.
Seaweed selection – some of the 10 edible species we found.

 

Definitely something in this one
Definitely something in this pot

 

I'm staying here!
I’m staying here!
Lrts get another pair of hands
Lets get another pair of hands

 

Edible (Brown) Crab. Undersize (just) so back it went.
Edible (Brown) Crab. Undersize (just) so back it went.

 

Flounder (slightly surprised no other temporary residents of the pot hadn't eaten it!)
Flounder (slightly surprised no other temporary residents of the pot hadn’t eaten it!)

 

Feisty Velvet Swimming Crab grabs my finger.
Feisty Velvet Swimming Crab grabs my finger.

 

So glad I had thick gloves on!
So glad I had thick gloves on!

 

There's something interesting in this one.
There’s something interesting in this one.
A beautiful, but undersize Lobster, so back it went.
A beautiful, but undersize Lobster, so back it went.
Morels

Mission Accomplished

Morels are one type of fungi that I (and  lots of others) have struggled to find. They are a spring fungus and prize-eating; only truffles go for a higher price. There fairly picky about where they live and not that common. One fungi expert I know took 20 years to find his first. I’ve read so much about them, the habitats, the trees they are found with, the plants you might find with them and the soils they prefer.

I first saw some about 8 years ago, over 15 years after I started picking any wild mushrooms. A generous soul had found them and had an inkling what they were but wanted a second opinion. They were in the bottom of a hedge, I don’t recall what trees, probably Ash, but definitely on sandy soil. They were rather dry but no doubt, Morels. I returned to that spot the next spring and found … a few St George’s Mushrooms in the very same spot! Subsequent annual pilgrimages to check have all failed too.

Morels
Those first Morels c. 8 years ago – dry but still wonderful.

The fungi forums and dedicated morel discussion groups (yes, really) have been buzzing for a few weeks, the mild weather bringing their arrival forward by a month or so. In them, people show their finds or tell stories of failures, others plead for help. Each set of photos I saw raised my desire to find them again.

There are two species and two main types of location to look. One likes woodchips. I’ve heard stories of people filling their car boots with these Morels from Tesco car parks, motorway service stations and business parks. Every patch of wood chip I have seen for weeks has been scoured (or scanned as I drive past). But, not a single morel to be seen.

The other species preference is for sandy soils, often over chalk. Usually its scrubby Ash woodland with disturbed soil from rabbits or badgers. Plants include Celandine, Dog’s Mercury, Wild Garlic and Bluebells. They also like golf courses and orchards. I live near chalk, so evening dog walks for a couple of weeks have been scouring likely spots, again without success.

All the failures, rather than making me give up, made me even more determined; this pursuit was turning into an obsession. If the Mrs had a pound for every time I said “woodchip” in recent weeks, she would have been rich!

A weekend away to the Cotswolds got me thinking. Limestone produces alkaline soils, like Chalk does… The first evening’s stroll looked promising, lots of Ash scrub and Wild Garlic.

On the next day’s wander, there was plenty of good looking spots, Bluebells and Wild Garlic both just starting to flower, but no morels. Our walk nearly done, we emerged onto a grassy bank with a few Primroses, “semi-garden” , fringed by a hazel hedge with an Ash tree and an Elm. The grass had recently been mown carefully avoiding the clumps of Primroses. As we stopped near a stile to check the map, I spotted a bit of white on the grass. Close inspection showed it to be a tapering, hollow stem. Could it be….? I wandered around and soon found the mown bases.

A stem (right) and the bit in the ground (left) behind the dreaded mower.
A stem (right) and the bit in the ground (left) behind the dreaded mower.

More searching and a few broken pieces of several Morels, the honeycomb-like structure of the pieces of “cap” were unmistakable. Further searching found lots more but all had by the darned mower! Curses! so very close, probably only cut a few hours before – drat!

I remembered reading if you find one, mark the spot with a stick and search up and down wind based on the prevailing direction. A bit more scouting and an intact stem, getting better. Spotting a mound of leaf litter nearer the hedge, I gently cleared it to reveal a truly beautiful sight, a very fresh looking, intact Morel about the size of my fist.

Morels
That first intact Morel after so many mower demolished pieces. Dog’s Mercury and Lords and Ladies around, hedge of Hazel to left.

More searching found more bits and a few “babies”, each new find having it’s photo taken before picking (leaving a good proportion and the “young”). Thinking that was it, I peered over the stile and exclaimed “Oh my God”, there were about a dozen “lumps of honeycomb” beautifully golden in the bright sunlight.

Morels
Golden beauties basking in the sun. Plants include brambles, Wild Garlic, Cow Parsley, Dock, Ivy.

I should have been better prepared – no mushroom basket, no rucksack that always has a paper bag and mushroom knife, no hat that could be brought into emergency use, just a few of those multi-purpose little black bags us responsible dog owners carry at all times! Designed with one purpose in mind, I’ve used them for carrying home an unexpected wild food bonanza on a good many occasions. Also no decent camera, just my phone. No quick fix to that (and as I now see almost every close up is out of focus – double-drat!).

Morels
Emergency wild food carrier (Dog poo bag) stuffed with Morels

Being away and already having shopped, lunch was half of the 700 grams, simply fried on toast – delicious. The remainder are heading home, there I’ll be checking out Roger Phillips’ recipe for, my memory says, a dish with chicken, cream and the Morels.

Morels
The whole catch – c. 700 grams!

So, is the desire satisfied? Sort of, I now want to find some more!