Mushroom season at last!

It’s the most exciting part of the year now for us mushroom pickers, as more and more mushrooms start popping up in the forests and fields. Keep an eye out for chanterelles, or Forest Gold as they’re often called in Sweden. We were out in the Peak District yesterday evening and found more than enough for breakfast. They are classed as a beginner’s mushroom, easy to identify and with no nasty lookalikes. When you’re picking wild mushrooms it’s best to cut the bottom of the stem off while you’re still in the woods to avoid getting soil on the rest of your harvest, and blow or brush to clean them. Keep refrigerated when back home, and fry until soft in butter before using them in omelettes, soups or sauces or au naturelle of course!