Light up your life with Mushrooms!

I found this whilst hanging around for my Wild Mushroom Omelette this morning!

With the arrival of Japan’s rainy season, a mysterious type of green, glow-in-the-dark mushroom begins to sprout in Wakayama prefecture. The Mycena lux-coeli mushrooms, known locally as shii no tomobishi-dake, sprout from fallen chinquapin trees.

As they grow, a chemical reaction occurs, causing them to glow a ghostly green.

The luminescent mushrooms were long believed to be indigenous solely to Tokyo’s Hachijojima Island after they were discovered there in the early 1950s. In 1995, however, mycologists found the fungus growing wild in coastal areas of the southern Kii peninsula, as well as in Kyushu and other areas.

All sounds a bit funny to me!

For goodness sake .... wild means wild!!

It must be a quiet news week!

The latest crackpot idea from scientists hit the news stands this week with the news that mushrooms could come from trucks. Yep, you heard right.

From trucks!

Apparently, a new concept, known as Made in Transit would see foods, such as mushrooms actually being grown on board trucks on the way to the supermarket. Distributors could become farmers turning their trucks into high density growing facilities and reprogramming what big business see as a waste of time into growing (ie more profit) time.

Here's what the news report said "Our obsession with fresh food irrespective of season and location fuels constant developments in extending their life after the moment of harvest until the point of consumption. Ripening is manipulated through the removal or addition of the ripening gas ethylene, and breathing is slowed down through extensive refrigeration and through modified atmosphere packaging. But these so-called post-harvest technologies are not only economically and ecologically expensive, they are essentially damage control measures that only slow the eventual deterioration down.

‘Made in Transit’ proposes to shift the paradigm from preserving freshness to enabling growth along the way, a shift from ‘best before’ to ‘ready by’ for perishable goods. Growing food on the way would mean it gets better as it travels and that it would be still alive upon arrival, ready for harvest by the consumer (bypassing harvest labour, which for mushrooms can account for 40% of overall production cost). Applied to mushrooms, it also could mean other unexpected things, like more diversity in our supermarkets as some of the most fragile mushrooms (too fragile to withstand transport) could theoretically become available anywhere by growing them on the way. The global industry already shapes our food—thickening a tomato’s wall so it can withstand rough handling, or growing watermelons square so they stack more efficiently. Humans created this global condition. The next step is when the global market starts to produce our food, literally."

For goodness sake, why don't they just leave us - and nature - alone?

Wild mushrooms are called wild mushrooms because they ... errmm .... grow wild.

Or should we just go the whole hog and change their name to Suzuki Fungus?

But beat this for extravagance!!

From the Bangkok Nation November 16th 2007


Air Force to probe 'mushrooms flight'

The Royal Thai Air Force will investigate allegations that a helicopter crew used their aircraft to collect wild mushrooms from a relative in Kanchanaburi, a deputy spokesman for the service said.

Group Captain Monthol Satchukorn said the Air Force had set up a committee to investigate allegations the flight crew, from unit 2034 at the Kamphaeng Saen Aviation School in Nakhon Pathom, abused their position to go on the unorthodox mission.

He said the unit, whose main responsibility is search and rescue, often did practice missions to designated training zones in Nakhon Pathom, Ratchaburi and parts of Kanchanaburi.

At the time of the alleged mushroom incident, the helicopter crew was undergoing flying and landing training in Kanchanaburi. Monthol said the probe committee would find out if the pilots abandoned their helicopter to collect the mushrooms as alleged. If the flight crew members were found to have broken the rules, they would be punished according to the degree of wrongdoing, he said.

The case emerged after a resident of Tambon Nong Khao in Kanchanaburi's Than Muang district, who asked not to be named, filed a complaint with three photos of the mushroom pick-up to a Thai newspaper on Wednesday, saying officials use the state helicopter for inappropriate activity.

The resident claimed the helicopter circled around the area for 10 minutes on Tuesday morning before landing in a ricefield near Wat Nong Khao.

Villagers to rush to help, believing the crew had been forced to land there.

Five uniformed officials got out of the helicopter followed by two pilots, one of whom explained to villagers he was a pilot training at Kamphaeng Saen Aviation School.

Two days earlier, his mother phoned to get him to collect mushrooms at his home in Tambon Nong Khao, he told villagers. And as they flew the helicopter by the area he had landed to collect them from his mother.

The resident said the group then boarded a pick-up and drove off, leaving the helicopter unguarded - till then came back an hour later.

One of the photos submitted to the paper showed officials on the back of a pick-up going away from the helicopter amid a crowd of onlookers.

Bagel Sir? That'll be $1000 Sir!

If you've ever been to New York you'll be familiar with the famous NY Bagel shops. And the traditional order for many locals is a 'Bagel and a Schmear' which is a fresh bagel with cream cheese.

But the States being what it is, it has to create something bigger and better and so chef Frank Tujague has now created what just may be the ultimate topping for New Yorkers' Sunday brunch favourite - the $1,000 Bagel and a Schmear.

And what makes it so expensive? Yup - its the humble fungus! Because this $1,000 bagel topping contains Alba White Truffle and cream cheese.

The truffle - a mushroom-related fungus that grows underground - costs $4,000 a pound. "White truffles are a simple, quality ingredient that takes the meal - or the bagel in this case - to the next level," the chef says.

The Chef then infuses his truffle cream cheese with goji berry - to make it healthy, apparently. And to make the point that this is one decadent meal, he tops off his creation with edible gold leaves.

Well if you ever come to Wild About Mushrooms, we can create a similar Bagel for you - but we prefer to use Philadelphia with a sprinkling of chopped Morels.

And you can have that for £1.25!!

Don't say you weren't warned!

We all know that mushrooms are the finest food in the world - but we also know that you need to be extremely careful about eating fungus.

Especially if you're unsure of the variety.

And even more especially if you're told the fungus is poisonous!

I found this report from the Spanish press:

A 45 year old man from Fuentes de León in Badajoz, José Manuel Hidalgo, ate some mushrooms to show they were not poisonous, and ended up in intensive care.

It happened last Sunday during an open day being held in the village, which had been proceeded by a day of mushroom collecting and display.

The victim got into an argument with other locals as to how lethal wild mushrooms could be, with a poster warning that as little as 20 grams could be fatal. José Manuel did not believe it, and suddenly to prove his point, started to eat the ‘amanita phalloides’ mushroom. On the second bite he showed symptoms of being drunk, and continued to claim the mushroom was not fatal.

An ambulance was called but it took considerable argument before the patient finally agreed to be taken to hospital in Zafra, Badajoz. By this time he had turned yellow and started to vomit.

He spent two days in the intensive care unit, and finally was allowed out onto the ward on Tuesday afternoon amid concerns that his liver may have suffered permanent damage.

So there you go - if your pals say 'No!' they're probably right!

It's official!

You know it and I know it.

But now it's official. Mushrooms are officially very good for you.

According to scientists, there are five foods that should have a place in your diet. Now, OK, the first four are slightly off the wall and very American - but, hey, nobody ever went bust by underestimating the taste of our friends from across the pond! The first four are - wait for it - peanut butter, eggs, coffee and avocados. But there at number 5 is our fave - the humble mushroom!

The misconception is that mushrooms are a low-calorie food with little nutritional benefit. But whilst they may be 90 percent water and have only 18 calories per cup, mushrooms are now getting serious scientific attention. Laboratory reports and animal studies show that compounds in mushrooms may do everything from bolster immune function to suppress breast and prostate cancers to decrease tumor size. And now, American researchers find that mushrooms, from the humble button to the giant portobello, harbour large amounts of an antioxidant called L-ergothioneine. The scientific buzz is that fungi, for the moment, are the only foods that contain this compound.

While scientists work to figure out how these findings will translate to dietary advice, there are plenty of reasons to enjoy mushrooms. Clare Hasler, Ph.D., a well-known expert in functional foods and executive director of the Robert Mondavi Institute for Wine and Food Science at the University of California, Davis, points out that mushrooms offer a healthy helping of the blood pressure-lowering mineral potassium. "Most people might be surprised to learn that while orange juice is touted as one of the highest potassium foods, one medium portobello mushroom actually has more potassium," she says. "And five white button mushrooms have more potassium than an orange".

So there you go - it must be true!!

Oh No!!

According to the Daily Mail - so it must be true - mushroom lovers could be without their favourite food this autumn because the forest floors are fungi free.

Professional pickers are struggling to find any varieties this season, which is usually the best time for collecting them. The warm, dry spring, wet summer and a dry autumn has led to a dearth of mushrooms, and mycologists and pickers have little to excite them.

Imports have also been hit by the unusual weather and mushrooms the world over are growing at the "wrong" time of the year.

Well don't you worry - I know exactly where to find mushrooms.

Have a look here.

And we thought we loved our mushrooms!

We don't mind admitting that we love our wild mushrooms - but Canadian Chef Nancy Hinton is barking about the things!

"I'm in the mushrooms constantly. I smell like mushrooms and I dream about mushrooms at night," sighed Hinton as she took a brief break in her busy kitchen. "It's absolutely crazy."

The mushroom menus at her restaurant have attracted a cult following among fungus freaks with demand so big at her À la Table des Jardins Sauvages restaurant - even at $75 per person (bring your own wine) - that most of her sittings have already sold out!

Just for interest sake, here's her seven course menu:

Puffball and sanglichon sausage with black trumpet mushrooms, porcini duxelles en gelée, with wild ginger mustard

Shaggy mane and yellow-brown boletus soup with lemon foam

Lobster and lobster-mushroom fricassée, sautéed chanterelles and corn, in a cattail flour crêpe with sea spinach

Crisp autumn vegetable salad with boletus insignia-scented oil, pickled pine mushrooms, smoked duck, toasted almonds and Fêtard cheese with wild grape coulis and fried oyster mushrooms

Roasted venison in a mushroom salt crust, delicious lactarius, hedgehog, smooth lepiota and blewit mushroom risotto cake, topped with morel sauce

Orange-capped bolete ice cream milk shake with glabrescent bolete and hedgehog mushroom shortbread cookies

Larch boletus frangipane and chocolate tartlet with fairy ring mushroom butterscotch sauce and coconut-meadow mushroom wafers

Mushroom caramel toffee

So, there you go.

Makes a change from Garlic Mushrooms doesn't it?

Look at this beauty!!

And I thought that the beauty we found in Beckley on Sunday was big.

Well it was dwarfed by several enormous mushrooms, the biggest of which weighed in at nearly two stone (12kg), have been found in an oak forest near his home town of Orihuela del Tremendal in Teruel province, Spain.

Makes you feel kind of inadequate doesn't it?

How far do you travel for your wild mushrooms?

We know some fungal afficianados travel miles and miles for a good forage. But one of the beauties of wild mushrooms is their sheer unpredictability.

So, we were not surprised on Sunday when we stumbled upon a field full of these beauties - not 500 yards away from our home at Wild About Mushrooms.

These are Parasols and I can vouch for one thing - they fry up great with bacon. So, on Sunday we enjoyed a fabulous brunch which we affectionately call RJTs Bacon Brunch.

Can't beat it!

Now I know that I come across as a bit of a myushroom anorak. That's because I love working with mushrooms and I love cooking with mushrooms. But I have to say I was hard pushed to get excited about a little recipe I stumbled across yesterday.

Apparently, this Friday is National Meatloaf Day in the States (where else?)and this chap here has prepared a wild mushroom recipe to celebrate Estonia's contribution to the occasion - now I don't know about you, but ... I'm not keen!

Magic Mushrooms to be banned

Of course, as well as our fabulous wild mushrooms, there are other forms of our fungi that are used for purposes other than a fine meal. So-called magic mushrooms are known for their hallucinogenic properties, although the number of deaths from people consuming said mushies is, sadly, on the increase.

Now this staple of the hippy diet is set to lose one of its capital cities. Their sale is about to be banned by the Dutch Government in the latest sign of a conservative backlash against Amsterdam’s relaxed attitude towards sex and drugs.

A series of high-profile deaths and injuries linked to magic mushroom trips has proved too much for the Dutch and the move follows growing official impatience with the unforeseen consequences of traditional Dutch tolerance, which instead of normal-ising drug taking and prostitution has drawn in people-traffickers, dealers and organised crime gangs from across Europe.

In July an 18-year-old from Iceland threw himself out of a hotel window in Amsterdam, breaking both his legs. But what really caught the public imagination was the death of a 17-year-old French girl who jumped from a bridge over one of Amsterdam’s canals to her death in March, apparently under the influence of magic mushrooms.

Ambulance call-outs rose from 70 in 2005 to 128 last year, with nine out of ten cases involving tourists. Britons were the largest group among them.

So now, if you really want a fix from mushrooms, you'll have to satisfy yourself with a portion of Wild Mushrooms - perhaps used liberally in this month's Recipe of the Month?

So you thought mushrooms were valuable?

Now I know just how valuable wild mushrooms can be. But here's proof!

The North Korean leader Kim Jong-il has given President Roh Moo-hyun, the South Korean leader, four tons of pine mushrooms as a gift following the South Korean leader's three-day summit trip to the communist North.

"The North Korean leader's gift, packaged in 500 small boxes, was delivered to Roh by a ranking official from the North's Ministry of the People's Armed Forces. The official explained the pine mushrooms totaling 4,000 kilograms were collected from the North's Mount Chilbo," said Cheon.

Roh expressed thanks and said he will distribute the gift to the South Korean people, he added.

Following the first inter-Korean summit in June 2000, the North Korean leader also sent three tons of pine mushroom to the South.

So there you go - wild mushrooms - for value and for diplomacy!

Incidentally, the South Korean leader gave the North Korean chap in return a gift of 150 DVDs, some tea, a painted screen and a ceramic dish.

New recipe of the month

Check out our new Recipe of the month for October.

As Autumn sets in there's no better way to enjoy the darkening evenings than a fine risotto. Our Mama Mia Wild Mushroom Risotto is more than comfort food though - why not try it this week?

You can also check our our wild mushroom recipe archive here.

Wild mushrooms - perfect footie food?

We all know that standard football stadium food rarely bothers the foodies - not, of course, that there's anything wrong with Steak & Kidney pies, greasy chips and Bovril! But how many football grounds do you know of that serve Wild Mushrooms?

A recently published survey collected together data from traveling away team supporters throughout Europe including info on which ground in Europe serves the best food.

Mentioned in despatches were Barcelona, Arsenal and Bayern Munich. But I was rather taken by the mention of Norwich City, chaired, of course, by the wonderful Delia Smith.

And, if you take a trip to Carrow Road, included on the menu is a wonderful Ragout of Wild Mushrooms.

Now there's a footie club with taste!!

Reality TV show blamed for wild mushroom shortage

Television show Hell's Kitchen is being blamed for putting species of wild mushroom in danger. Millions of viewers saw top chef Marco Pierre White sing the praises of wild mushrooms when he cooked them with Dover Sole on the ITV1 show recently. But rangers on a country estate have now warned that people are cashing in by picking "car boot loads" of the expensive fungi in the countryside to sell to food-lovers in the cities.

The rise in TV shows by celebrity chefs such as Gordon Ramsay, Jamie Oliver, Rick Stein, Raymond Blanc and Marco Pierre White has seen a demand for more unusual ingredients such as the wild mushrooms. Some of the gastronomes' favourites are chanterelle, horn of plenty and Penny buns.

But one nature trust has taken steps to prevent the over-picking of wild mushrooms to save them from possible extinction. The Elan Valley Trust have banned visitors from picking wild mushrooms. About 10,000 species of mushroom grow in Britain - and about 1,000 were found on the estate.

Trumpet Chanterelles or Yellow Foot Chanterelle mushrooms are one of the species affected by the growth in appetite for wild mushrooms and Peter Jennings, head ranger at 42,000-acre Elan Valley estate in Mid-Wales said: "We have had people from eastern Europe picking whole car-boot loads for commercial purposes.

"I have been here 20 years and in my time numbers have declined. Jennings added: "Some species have disappeared from sites - and it's no coincidence those are the ones that sell for the most money."

But nature-lover Daniel Butler who runs tours condemned the mushroom picking ban.

He said: "I have been doing this for nine years without any problems, and there is no scientific evidence that I'm causing any damage whatsoever by picking mushrooms.

"They are fantastically edible, but some are only about an inch off the ground and difficult to see without picking.

"I'm not commercially exploiting the valley, but I want to open people's eyes to mushrooms."

Trust chairman John Evans defended the blanket ban - despite protests from some nature lovers who want to study the mushrooms.

He said: "It would be impossible to police if you permit some people to take some fungi, some of the time, in some places.

"We think it is wiser to have a total prohibition on the removal of any fungi on the estate."

There's mushrooms in .....

Norway!!

Your Mushroom Man took a break from the grindstone to visit the Arctic Circle over the weekend - but there's no getting away from God's Own Food!!

Here's a strange variety of wild mushroom found close to the Lyngen Alps, about 60 miles north of the world's most northernmost city, Tromso,in Norway. The local Sami people are great users of wild mushrooms - and these pretty things ended up in a pot of Reindeer Stew which had been simmering over an open fire for a good few hours.


Not sure what type of mushroom we were eating - but, fortunately I had help at hand to guide me!

Life saving mushrooms!

Well we always said that mushrooms - and in particular wild mushrooms - were superfoods and full of healthy goodness. Well now proof that mushrooms are not only health-giving - but life saving!

An American couple managed to get lost last weekend after going hiking. In fact so lost did they get, they were missing for five nights and only found over the weekend!

Fortunately, there's a happy ending as the couple were found by rescuers.

And how did they survive?

On a very healthy diet of wild mushrooms and berries that's how!

Read their story here.

So how important are mushrooms?

Well - very.

That's according to the GulfNews.com anyway.

Because, whilst the rest of the world was reporting, watching or listening to the service to commemorate the 10th anniversary of the death of the Princess of Wales. GulfNews.com was hunting for Camilla, the Duchess of Cornwall.

And where did they find her?

At Balmoral, picking mushrooms.

That's how important mushrooms are - even royalty pick them!

Finns vote for Matsusake

I know that you like me to keep you up to speed with what is happening internationally in the mushroom world. So, hot off the press, I can tell you that the Arctic Flavours Association in Finland has just voted the Matsutake mushroom as its mushroom of the year.

The Matsutake is a difficult wild mushroom to cultivate. Whilst it grows in dry forests it needs a rainy summer to prosper.

Apparently there is something of a foraging frenzy in Finland at the moment after a surge in numbers thanks to the awful summer that Finland has endured. And, because the Matsusake is highly prized - and highly priced - in Japan, pickers are experiencing something of a cash bonanza.

Each of the mushrooms flown to Japan receives special treatment and care. They must not be cut with a knife: the mushrooms are picked individually and whole, with gloved hands, to prevent the surface of the Matsutake being contaminated with oil from human skin. Finally, toothbrushes are used to clean the fungi, which must reach the Japanese kitchen within three days of being picked in the north of Finland.

I'm sure you feel better for having this information

Mad about Mushrooms

I know that we're Wild About Mushrooms but we're not the only people who love their wild mushrooms.

In fact, flicking through copies of my mushroom correspondence I've discovered that there's a whole world out there dedicated to the celebration of the mushroom. Indeed, as we speak, plans are under way for the launch of The Mushroom Festival in Pennsylvania on September 8th and 9th. This two day event includes tastings, demonstrations, foraging expeditions - and a whole load of other activities designed to celbrate our favourite super food!

But whilst our American friends certainly like their mushrooms (we already have our invite for the 48th Annual National Morel Mushroom Festival in Michigan and the Texas Mushroom Festival in October), closer to home you can visit the Aberfoyle Mushroom Festival which takes place from October 21st to 24th.

During the Festival, you can be be taken on Fungus Forays by experts, whilst there will be cooking demonstrations and a display domestic and exotic mushrooms.

For reasons I've yet to fathom, other events during the Festival include a Czech themed dinner and dance, two dog shows to which the general public can bring their dogs, Jacobite street theatre, a craft fair, a candlelight walk and fiddlers’ rally, a charity golf match and a football match between a Falkirk FC Select and local team, Aberfoyle Rob Roy, a Tea Dance, a Duck Derby, and an Afro-Caribbean Salsa Barbeque!

You see? It's not just us who are Wild About Mushrooms!!

New Recipe of the Month!

Just perfect for what's left of the summer - our tasty new wild mushroom recipe of the month - see the sidebar for Nathan’s Healthy Wild Mushroom and Roasted Vegetable salad.

For an archive of our recipes, visit http://themushroommanrecipes.blogspot.com/

Wild mushrooms for snacks!

I've been away for a little R & R - and whilst patrolling foreign climes, mushrooms are never far from my mind.

France is a great place to find and eat wild mushrooms - but imagine my surprise when I came across these Wild Mushroom crisps!!

Let me tell you - these go great with a pint of Guinness!

Must have a word with my boss at Wild About Mushrooms - might even get a fiver from the staff suggestion scheme!

Wild Mushroom kills entire family!

Well we all know the danger of eating the wrong kind of mushroom but sometimes the danger is driven home in particularly tragic circumstances.

Fortunately, fatalities from eating dodgy fungus are rare in this country, but the Nepal News yesterday reported that five members of a family in the Argakachi district died after eating wild mushrooms brought in from the jungle.

Three of the family died immediately after eating the mushroom after cooking it, whilst the remaining two died later in hospital.

Join in the great vote!!

A few of us at Wild About Mushrooms got into a bit of a flap over coffee yesterday morning.

It all started when the boss told us that we'd taken delivery of the new season's chanterelle - a lovely wild mushroom and certainly up there amongst my favourites - when Nathan started putting up a passionate defence of the cep. Then Thommo waded in and said that the cep couldn't hold a light to the Black Fungus - and that was it! World War III broke out!

So, there's only one way to sort this out!

You decide - and vote on your favourite Wild Mushroom.

See our poll to the right - and when you've voted, you'll see the results.

And perhaps we'll settle this once and for all!

PS Vote for the chanterelle!

Mushrooms? Difficult?

I came across an article from a chap who claims that mushrooms are difficult to match with wine - not cooking them in it – but pairing with a wine to accompany it.

This is what he says:

"The general rule when it comes to matching a wine with your mushroom is based on how they are cooked i.e. what the sauces and spices are. French cuisine advocates that “less is more” so in other words keep it simple and you will be able to taste the flavour of the mushrooms.

Using mushrooms in hearty casseroles such as Coq au Vin or stews and soups with red meat suggests a terroir driven red. Clarets in particular go well with these types of dishes – and especially the heavier textured mushrooms like Chanterelles, Portobello, Porcini and Morels. The earthy Cabernet Francs, Merlots and Cabernet Sauvignons are ideal.

If you are making a light dish, maybe using a creamy sauce then Sauvignon Blancs are the best choice. Mushrooms with delicate flavours such as Oyster, Enokis and Lobster need a Sauvignon Blanc or an un oaked Chardonnay.

Some mushrooms have a spicy clean taste like the Matsukate and I’d recommend a sparkling Cremant to pair with these – it handles the exotic spiciness really well."

Now it isn't for me to suggest that the bloke is talking pretentious twaddle - but in the twenty years I've been eating God's Favourite Food, I've found one perfect accompaniment to the mushroom.

A pint of Guinness!

Honestly, some people!

Not just tasty but ....

..... good for insulating your home!

Really?

Well, according to a report in the Boston Globe yesterday, our favourite veg is also set to become part of our fight to conserve energy.

Most of the time, having fungus or mould of any kind in your home is a big, big problem. But not so for inventors Eben Bayer and Gavin McIntyre. Together they have created an organic insulation made from mushrooms.

Both graduates of Rensselaer Polytechnic Institute, they have created a patented technology called "Greensulate" — a fire-retardant board made of water, flour, and oyster mushrooms. Although the technology is still in development and estimated to be more than a year from release to the market.

What next? Tomatoes to offset your carbon footprint? Broccoli to replace tar in road construction?

You just never know .....

Mushrooms to make poverty history?

MushWorld is a non-profit organisation devoted to poverty alleviation in the world through mushroom growing. The people behind the Korean-based charity believe in the magic of mushroom growing, especially in developing countries. Mushrooms convert agro-waste into a wonderful food source with high culinary and medicinal value, which makes mushroom growing cost-effective and eco-friendly.

To support poverty reduction efforts in developing countries, MushWorld provides

free, unlimited access to mushroom information
a mushroom information hub where members freely share their ideas on the web
technical and financial support for the growers in the developing countries

If you'd like to know more about MushWorld, visit their website

Tips from the top!

The poor old BBC has come in for a bit of hammering over the last few days but any TV channel that features Delia is OK by me!

The Beeb have now jumped on the wild mushroom bandwagon with a very informative web page dedicated to Wild Mushrooms.

Take a look here for some good info on gathering and eating wild mushrooms. And, of course with their connections, they are also able to feature great recipes from some of the country's leading chefs. That said, not one of them is a patch on Granny Harrell!!

Further to our chat about finding your own mushrooms, if you are looking and picking, check here for the Mushroom Pickers Code of Conduct

Looking for mushrooms

"Aaah" we often hear "why should I buy my wild mushrooms from you when they're ... well, wild?".

A good question - but one that's easy to answer.

Although it would make a lovely story, we don't spend our time foraging for mushrooms. Indeed we have a network of growers all over the world who send us their dried mushrooms - we then package them and sell them to discerning mushroom lovers all over the country.

In addition to wild mushrooms we also process fresh mushrooms for sale to the UK food industry - and if you've ever eaten food products containing mushrooms then the chances are that they're ours!

So, you'd expect us to say that we know our mushrooms - but that would be an understatement! We're passionate about mushrooms and barely a day goes by without yours truly enjoying one of nature's finest products.

I have also enjoyed the odd forage too because we're in a part of the country that's bursting with mushrooms - but that's if you know where to look. Of course not everything is as it seems when looking for mushrooms growing wild - so you really need to know your ... ahem .. onions when looking for good fungi.

Here's a website I've found which is a treasure trove of mushroom knowledge - why not check it out before you go hunting http://www.mushrooms.org.uk/.

And you thought my mushrooms were big!

Blimee - my eyes watered when I saw this story in my Sunday newspaper!

Check this out - a 40lb mushroom!!

Now, that would make a soup!

http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2007/07/12/wmroom112.xml

Wild mushrooms are found all over the world and I help to prepare them for sale to discerning mushroom customers throughout the UK. We take delivery of our mushrooms in East Sussex and most of them arrive already dried - a process best carried out soon after picking to retain the flavour.

Wild mushrooms come into season at different times of the year and are therefore seasonal. We want our customers to experience and eat wild mushrooms all year round - which is why drying them is best. In fact dried mushrooms have much stronger flavours than fresh mushrooms and lose none of their nutritional values.

Dried wild mushrooms increase in volume by 3 - 4 times when re-hydrated. So a 100g bag of our mushrooms is actually somewhere between 300g and 400g in real volume.

You shouldn't use dried mushrooms until they've been rehydrated - but re-hydration is easy. Simply boil some water and pour into a bowl, add the quantity you require, but remember that dried mushrooms increase in volume to 3 to 4 times. Soak your mushrooms in the boiling water for about 20 minutes or until fully re-hydrated stirring occasionally.

The mushrooms can then be drained from the water and used - but don't pour the used water down the sink! This is now a fantastic broth that should be strained before use to remove any sand/grit and can then be used in many recipes for soups and stews etc. You can even freeze it to use at a later date.