Late August - Forage for Ceps and Chanterelles
Find yourself foraging for mushrooms in an ancient wood of mighty oak and beech and find yourself. Enjoy peace and quiet, be amongst nature, listen to twigs snapping underfoot and bickering Buzzards above, and go home with or without a haul and you'll still be happy. Last year whilst searching I saw a red squirrel on this hill. Find your spots for shrooms and keep them to yourself. Always take a knife with you to collect mushrooms, don't pull them all out stalk and all, leave as much root as possible, they are an important part of a mycelium chain. And you want those fun guys back.
It takes about five minutes of looking for mushrooms before your 'shroom goggles' kick in, then whilst going to and fro over the ground you start to see more and more mushrooms then you see a Chanterelle then you start to see loads. It's odd but it seems that way, like your eyes adjust and you adopt a 10ft stare.
I've eaten chicken stuffed with wild mushrooms that blew me away in Tallin, Estonia. Never had mushrooms packed such a punch since. Summer Cep though has that taste. Just a small piece is like the power of 100 mushrooms.
Our Eastern European friends love wild mushrooms, I've seen a table covered with astounding mushrooms beside the outdoor market in Riga, Latvia, the man selling them shivering; he was elderly and I wondered at the time (some years ago), if this peasant (not derogatory) had travelled far to sell his hard foraged goods, and what they tasted like. Nearby there were old ladies selling bin salvaged carrier bags in Riga's dingy and dreary railway subways, with desperate enthusiasm. I just felt sad.
I've also met Eastern European people mushroom foraging in the Lakes. I'm sure their knowledge is better than mine, that's okay tho, I'm happy with the species I'm looking for. But I feel we're missing out.
So I urge you, get out there and find an ancient wood with moss as above, with old oaks and beech trees, if you find find patches of mushrooms and fungi and you'll also find Ceps and Chanterelles nearby and you'll enjoy the experience anyway.
I just forage for Chanterelles which are fairly easy to identify and Ceps also known as Penny Buns or Porcini and Summer Ceps.
To cook delicate Chanterelles just clean with kitchen roll and fry in a little butter and serve on a piece of toast or with a souffle omelette. See elsewhere on this blog. I dry Ceps in an air fryer at 145 for a bit, then use in stews or soups.
*Disclaimer Notice.
Mushrooms and Fungi need to be identified accurately prior to be eaten or picked. This blog is not offering any identification instructions. If in any doubt leave it alone.
Summer Cep, Boletus Reticulatus, the cousin of a Cep. If you find one dry it or use it straight away, as if it has a visitor it may be unusable fairly quickly.
