A (BEGINNER’S) GUIDE TO FORAGING MUSHROOMS
A (BEGINNER’S) GUIDE TO FORAGING MUSHROOMS
*The images featured do not correlate with the mushrooms in this guide, so please ensure you check accurately before consuming.*
Foraging mushrooms is an art that, to many, seems like a daunting field to enter. To those on the outside, the idea of picking the wrong species and facing the grim consequences is not one that is very appealing. However, if you dedicate enough time to this craft, mushroom foraging is a rewarding and sustainable way to explore the outdoors and be a part of the ecosystem.
In the UK alone, there are 15,000 species of wild mushrooms and fungi with two seasons per year providing a window to forage. The springseason runs from late April to July whereas the autumn season is noticeably shorter, running from early October to November. The five species of mushroom covered here in this guide can be commonly found across the UK at a given time of year depending on the foraging season. A couple of pointers for beginners; remember to never pull mushrooms from the root and always cut them at the base of the stock. If it’s your first time, don't feel embarrassed to use an app or guidebook or invite someone who is experienced to come with you -it’s better to be safe than sorry.
Firstly, the Oyster Mushroom is one of the most commonly found and consumed mushrooms recognised for its light brown cap that resembles an oyster with a white stock growing in clusters. They can be eaten raw or cooked in whatever form you desire and are found all year round.
Described as tasting somewhat similar to chicken, without the resemblance, Chicken of the Woods is a bright orange bracket fungus that grows on oak trees and can be found in early summer to late autumn. While edible, it may cause allergic reactions to some, being a numbing sensation in the lips so approach with caution and try eating in moderation in case you are unsure.
Heather greets my eye when we finally arrive at Britain’s oldest national park. The scene is patched with early sunlight, the light and dark areas creating a purple, mosaic-like art piece. This northern section of the park is known as the Dark Peak, with its gritstone ridges and high moors covered in thick, dark peat. The White Peak, to the south, is a lower region of rolling farmlands, named for its 300-million-year-old limestone filled with fossilised corals.
Next up, Giant Puffballs are large white, well, puffballs that grow on the forest floor and are found most plentiful from August to October. They are best eaten when they are young, as they eventually fill with spores for reproduction inside as they mature.
One for the real newcomers out there, Porcinis are one of the most beginner-friendly mushrooms to look for as not only are they edible, but their lookalikes are, also, all safe to eat. It is easily identifiable with its brown caps, white stems, and convex shape. Their harvesting season is in autumn and they are used for many food dishes whether you are setting up camp or looking for some fresh, natural food.
The last mushroom is the Chanterelle which is a bright yellow funnel mushroom that grows on oak and beech trees. Autumn and Winter are the best times to harvest, but they grow very slowly so make sure you don't take too many. One warning with the Chanterelle is to look out
for the colour: the False Chanterelle is a bright orange funnel very similar to Chanterelle and is very poisonous.
With these mushrooms in mind, remember your foraging etiquette: seek permission before foraging on private land and only pick when there is a plentiful supply. When foraging you are just a small part of a large ecosystem that depends on the mushrooms more than you do. Leave enough for wildlife and never pick protected species. Once you do have your mushrooms, store them in a ventilated container. Paper is usually preferred as plastic keeps in heat and moisture. Take out your books, apps, or experienced friends, and have a great time foraging!
GET THE GEAR
