Long, hot, dry summer followed by substantial rain = mushroom explosion!
It’s all happening in the woods of West Sweden and we’re out every day making hay while the sun shines, as it were.
It’s lovely to see water trickling in the stream beds and see the undergrowth getting greener again, and even lovelier to see the forest floor blooming with more and more wild mushrooms every day.
We’re really looking forward to our longer forays with lunch al fresco in the Peak District. Going out with other mushroom enthusiasts is always one of our favourite activities. The first one is now fully booked but we still have spaces on 30 September and 21 October. You’ll find full details on our UK forays page.
Coming up also is our traditional foray for New Mills Festival, which this year is running in a smaller format as a fringe festival. Join us for a walk around the fields and woods, with a wild mushroom soup to taste in a pub afterwards, on 23 September.
Our last stockist in our home town of New Mills in Derbyshire closed over a year ago now, and we’ve really missed not having an outlet on our home patch.
So we’re delighted that a new High Peak Food Hub has been set up in a really central venue, the Butterfly House at the Torrs Cafe/Bar. It’s a Thursday evening food market with other local food producers also doing pop ups or deliveries, and you can place orders for other products via Sauced Here in Bakewell, which will be delivered to the cafe for you to pick up.
Come and grab one of our trademark wild mushroom toasties and stock up on wild mushrooms and other goodies on Thursday 19 July from 5.30 – 7.30.
We’ve got another stockist! You can now buy our mushrooms at the new Whistlestop Cafe/deli run by the Derbyshire Wildlife Trust in Matlock Bath. All proceeds from sales there will go towards the invaluable work they do supporting wildlife in Derbyshire and encouraging us all to get out in the countryside more. As folk who spend a lot of time outdoors in the wild we wholeheartedly support their ethos so we’re extremely glad to be stocked there.
You can come and try our mushrooms when we make a return visit to lovely Chinley Cheese this Saturday for a wild mushroom tasting, from 9.30 – 12.30.
We were amazed last time we were there how many people came through the door to shop at this very popular deli that is also the Post Office. Everyone was greeted personally by Kieran the owner and it felt more like a community centre than a shop.
Just goes to show how valuable a resource a good local food shop can be! #shoplocal
I’m really delighted that both my sons are accomplished and enthusiastic cooks who truth be told have surpassed my skills in the kitchen department. I love getting picture messages of their latest creations but wouldn’t it be great if mobile phones included a transportation device so that a bowl of something delicious arrived on my table instead!
Joe’s Get Funghi porcini pasta – quick, easy and delicious.
Put the dried porcini in warm water until just covered, and soak for 20-30 minutes until soft. Drain & keep the liquid. Fry the mushrooms in butter, add fresh mushrooms and herbs (thyme and or sage as desired), season & add a dash of Get Funghi porcini powder if you have any. Cook down for 5 minutes or so, add the soaking liquid and simmer to reduce, then stir in mascarpone. Serve with wide pasta like pappardelle and top with Parmesan or a similar hard cheese. Buon appetito!
Well the quick answer is, just about everything!
We add a teaspoon or so to a bechamel to make an instant mushroom sauce, to soups, casseroles and stews of all kinds to add an umami kick, to home made pastry for a mushroom pie, or to home made pasta….the list is almost endless. We’ve even tried it in a biscuit recipe from a Swedish friend. It was fun getting people to guess what the secret ingredient was! But our favourite so far has to be this Swedish seed crispbread, which also happens to be gluten free.
It’s really easy to make but keep an eye on it if your oven is getting a little unreliable heat wise like mine is.
Seed Crispbread with Porcini Powder
Set oven to 140/150°C depending on your oven.
Cover a baking tray (approx 30 x 40cm) with grease proof paper.
• 1 dl sesame seeds
• 1 dl pumpkin seeds
• 1 dl sunflower seeds
• 1 dl cornflour
• 1 heaped table spoon Get Funghi Porcini Powder
• 1/2 dl whole linseeds
• 1/2 teaspoon salt
• 1/2 dl rapeseed or olive oil
• 2 dl boiling water
Mix all the dry ingredients together, stir in the oil and then the boiling water. Let it stand and thicken for 15 minutes.
Place in the middle of the greaseproof paper on the baking tray, cover with another piece and roll out thinly until it more or less fills the tray. Remove the top piece of greaseproof and bake for 30 – 50 minutes, depending on your oven.
Slide the crispbread on the greaseproof onto a rack and leave to cool. Break into pieces & keep in an airtight container if it doesn’t all get eaten straight away!
Well it feels like it’s been an extra long – and miserable – winter this year and we always get restless waiting for the mushroom season to rev up again but we haven’t been sitting on our backsides doing nothing in the interim, oh no.
We’d like to introduce our new product!
Get Funghi Porcini Powder
Each jar contains nothing but 100% coarsely ground dried wild porcini. Naturally the ingredients have all been hand picked by us in West Sweden, like the rest of our products. A teaspoon added to a basic white sauce transforms it instantaneously into a delicious mushroom sauce, and you can stir it into almost any other sauce or dish to add a wild mushroom kick. My sister Sarah’s top tip is to add it to pastry. It makes her cheese and mushroom pie a cut above!
For now it’s only available at No 74 Deli in Bollington, Cheshire, but we’ll keep you updated about where else as we roll it out.
We’re also excited about our new stockist in London, Totally Swedish, who will be selling our Winter Chanterelle both in store and online shortly. As well as Swedish foods, the store sells all sorts of other Swedish products, so it’s a great place to go to ‘Scandify’ yourself. We love their recipe page with some great traditional ones like cinnamon buns and pickled herring, as well as updated versions of the classics.
We’ve got two tastings coming up before Christmas, presenting with you two perfect opportunities to fill your store cupboard or get some of our dried wild mushrooms as presents for the foodie in your life!
On Tuesday 11 December we’ll be handing out freshly made wild mushroom toasties at our old friends Eighth Day Coop on Oxford Rd in Manchester from 11-2, and the following Friday will see us at new friends Chinley Cheese, in Chinley, Derbyshire, also from 11-2.
While we’re on the subject of stockists, we’re also now selling at the fabulous Pear Tree Cafe in Whaley Bridge, Derbyshire, who are also, we’re happy to say, occasionally using our mushrooms in the kitchen. We can highly recommend their absolutely delicious mushroom soup!
The full list of stockists can be found on the stockist page on this website (where else!). If you don’t happen to live near one, email us to let us know which varieties and how many packets you want and we can put an order in the post to you.
We’re delighted to have been awarded one star from the Guild of Fine Food in the Great Taste Awards for our dried wild Winter Chanterelle.
It’s a lovely confirmation of the quality of our products, which as you all know are entirely hand picked by us in Bengt’s homeland of West Sweden.
We dry them on the same day we pick them so we lock in the maximum flavour, and because we pick carefully and clean stems in the forest you won’t find any grit in our packets, so you don’t need to sieve the soaking water, just use it as it is in the dish you are cooking.
Coming soon will be an online sales page so if you don’t live near any of our stockists you’ll be able to buy direct.
We’ve had a lovely busy autumn taking people out on forays in Derbyshire and then heading back to West Sweden for the big Winter Chanterelle pick. Coming up on Saturday 4 November is a tasting at the wonderful Epicerie Ludo in Chorlton.
We have so much fun going out with groups, who are always a cheery bunch whatever the Derbyshire weather decides to throw at us. After a gentle wander around the fields and woods we gather around the picnic tables to go over what we’ve found – and what we’ve brought with us in case we don’t find anything – then enjoy a fry up of wild mushrooms and sausages. The home made cake afterwards always goes down a storm as well! We get emails for weeks afterwards with photos of finds our guests want to check with us, and it’s great to know that we’ve both enthused them and given them the confidence to start picking beginner’s mushrooms (ie ones that can’t be mistaken for any other non-edible mushroom) by themselves.
Picking in West Sweden – and simply being home – is always lovely. There’s a mellow peace and quietness in the woods at this time of year, and warm muted colours that help stress levels ebb away. We head out after breakfast to one of our tried and trusted spots, pick for a couple of hours, sometimes companionably in the same place, or away from each other, letting the thoughts meander as we search and pick, then head back for our picnic. Most days we’ll set out again after lunch for another couple of hours before the light goes. When we get home the mushrooms go on the drying racks and are ready the day after to be packed into airtight bags. It’s an autumn activity – and way of life – we highly recommend!
We’re delighted to be co-hosting a foray on Sunday 1 October with Mount Cook Adventure Centre in south Derbyshire. This event will follow the same format as our very popular Hayfield forays, with a roughly two hour walk through nearby fields and woods followed by lunch al fresco of grilled sausages & bread to eat with a fry up of some of the mushrooms we’ve picked, accompanied by hot and cold drinks and home made cake. Book your places with the centre, full details are on the poster below or on their website which you can find via the link above.