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.
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A site dedicated to the glory of the wild mushroom. Whatever your favourite mushroom - shitake, morels, porcini or black fungus - let the Mushroom Man share his love for mushrooms with you.
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Recipe of the month - September
Mama's special creamy mushroom and garlic pasta
Serves Four
Preperation time 20 minutes
Ingredients
16 oz Rigatoni
8 oz Dried Ceps
6 cloves Garlic,
finely chopped
4 Tablespoons of Olive Oil
1 Cup Single Cream
125 ml Dry White Wine
Fresh Ground Pepper
Dash of Salt
1 Chilli Pepper - finely chopped
Grated Cheese for serving
Method
1, Gently fry the garlic for 2 minutes in half the oil and then remove from the pan.
2, Add the remaining oil and gently fry the mushrooms until they are soft and beginning to brown.
3, Add the chilli and cook for a further two minutes. Add the white wine and cook until the liquid is almost completely absorbed.
4, Add the single cream, and stir well, cooking it until it is slightly thickened.
5, Add the garlic into the sauce and mix well. Season with salt and pepper to taste.
6, Cook the pasta until al dente. Mix together the drained pasta and the mushroom mixture over medium heat for a minute of two.
7, Serve with grated cheese if desired.
Serves Four
Preperation time 20 minutes
Ingredients
16 oz Rigatoni
8 oz Dried Ceps
6 cloves Garlic,
finely chopped
4 Tablespoons of Olive Oil
1 Cup Single Cream
125 ml Dry White Wine
Fresh Ground Pepper
Dash of Salt
1 Chilli Pepper - finely chopped
Grated Cheese for serving
Method
1, Gently fry the garlic for 2 minutes in half the oil and then remove from the pan.
2, Add the remaining oil and gently fry the mushrooms until they are soft and beginning to brown.
3, Add the chilli and cook for a further two minutes. Add the white wine and cook until the liquid is almost completely absorbed.
4, Add the single cream, and stir well, cooking it until it is slightly thickened.
5, Add the garlic into the sauce and mix well. Season with salt and pepper to taste.
6, Cook the pasta until al dente. Mix together the drained pasta and the mushroom mixture over medium heat for a minute of two.
7, Serve with grated cheese if desired.
Links to our favourite sites
- Wild About Mushrooms - buy your favourite dried wild mushrooms here
- Diligence Marketing - our blog editors
- Nice work - events management
- Wild Mushroom recipes
- Pixel Puppet - web design
- Orchidwood Mushrooms - mushrooms for the food industry
- Visual Fungi - spotting good and bad mushrooms
- The Mushroom Bureau - everything you need to know about mushrooms
Blogs of interest
About Me
- Wild About Mushrooms
- Beckley, East Sussex, United Kingdom
- I'm the Mushroom Man and, as you would expect, I love my mushrooms - and I want you to love mushrooms too! I'm lucky because I work for Wild About Mushrooms in Beckley, East Sussex - a great place to buy your gourmet wild mushrooms from. We source wild mushrooms from all around the world, dry them and sell them exclusively via our web site. Delivery is free and we aim to despatch your order so that you have your dried wild mushrooms within 2 working days. Why not try some of my recipes - who knows, maybe you too will become Wild about Mushrooms!
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