Main Courses
Fried Potatoes with Penny Buns and Crispy Sage
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READ MORE: Fried Potatoes with Penny Buns and Crispy SageA glorious panful of food to tuck into after a day’s foraging – delicious with penny buns or any firm, tasty fungi. A hint of garlic and aromatic sage perfectly…
Hogweed and Cheese Tart
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READ MORE: Hogweed and Cheese TartThis mouthwatering tart is easy to prepare. Its filling is a simple bechamel sauce, infused with the umami of smoked cheese, which perfectly complements the fresh herbal flavour of the…
Mushroom, Butternut Squash and Chestnut Stew
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READ MORE: Mushroom, Butternut Squash and Chestnut StewThis warming stew combines rich, earthy winter mushrooms with the sweetness of squash and the nuttiness of chestnuts. Serve with a drizzle of olive oil, a squeeze of lemon, and…
Creamy Mushroom Sauce
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READ MORE: Creamy Mushroom SauceYou can make this sauce using all kinds of fungi, though winter chanterelles, horns of plenty and St George’s mushrooms (as shown here) work particularly well. The herbs too can…
Puy Lentil and Wild Mushroom Stew
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READ MORE: Puy Lentil and Wild Mushroom StewThis recipe came from Eric’s late mother, Morna. She always served this comforting, savoury stew with rustic bread and dollops of crème fraîche.
Mushroom Lasagne
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READ MORE: Mushroom LasagneGarlicky wild mushrooms are layered with nutmeg-scented bechamel sauce, parmesan cheese, and pasta for a filling, comforting supper. It’s an excellent way to use a mixture of foraged mushrooms. Try…