The larder
vegetable
Wild Mushrooms
The forest's freebie — if you know what you're doing.
Ceps, chanterelles, hedgehog, pied de mouton — Scottish forests produce world-class wild mushrooms. Buy from a trusted forager unless you know your Latin names. Cook them fast in butter, salt only at the end, and don't drown them.
In season: autumn
Where to find it
A trusted forager or good greengrocer in season. If in doubt — don't pick.
Pairs with
ButterThymeGarlicCreamEgg yolksWhisky
How to pick it
- Firm, dry, no sliminess
- No maggot holes
- Woody stem trimmed
How to treat it
- Brush clean with a mushroom brush; never soak
- Cook in a screamingly hot pan with butter
- Season with salt only at the end (draws water)
- Finish with garlic, thyme, a squeeze of lemon
Watch out
- – Never eat anything you can't identify with certainty
- – Wet mushrooms steam — dry them thoroughly
- – Some species must be cooked (never raw)
Cook it: recipes with wild mushrooms
main · autumn
Charred Aubergine, Miso Glaze, Wild Mushroom Crumb
main · autumn
Wild Mushroom Risotto from the Braes
main · autumn
Wild Mushroom Risotto with Burnt Butter and Thyme
main · autumn
Peat-Dark Mushroom Risotto with Burnt Butter and Thyme
main · autumn
Charred Celeriac with Toasted Hazelnut & Wild Mushroom Broth
main · autumn