This is a brilliant generic wild mushroom stuffing recipe that can be served as an accompaniment to many dishes or stuffed into meats for roasting, as well as inside entire root vegetables like butternut squash. Â Shop bought mushrooms can be used of course but a wild mixed mushroom mix should…
Category: Wild Food Recipes
There’s nothing better than coming in from a day of hunting mushrooms, prepping the ingredients, popping in this pie, warming up in the bath & then coming down to a piping hot wild mushroom & chicken pie. I must admit, it always tastes better when you’ve picked the mushrooms yourself…
This Wild Mushroom Soup Recipe is a true winter warmer, with the deep earthy flavours provided by our hand foraged wild mushrooms. I often heat this up in the morning and pop in a flask for me to enjoy when I find a good spot to sit whilst out on…
Through this piece we’re going to be taking a deep dive into one of our absolute favourite autumn treats, Wild Mushroom Pate. So we spend the whole mushroom season hunting and looking for fantastic edible wild mushrooms, sometimes my walk will last 3 hours through the most pristine ancient woodland…
Eat Your Christmas Tree! This Douglas Fir and Apple Membrillo Recipe is the perfect thing to make with your christmas tree when it’s no longer needed. by Forager Megan @flintandfern Hold your horses before you take your Christmas tree to the curb. Did you know you can eat it?? I…
This Wild Tapenade recipe is unbelievably tasty and versatile, you can create it using a variety of wild ingredients with great success. For example, if you’re at the coast add in Marsh Samphire and Sea Purslane or if you’re heading for a swim in the sea add in some Sea…
This is a really quick Jam/pickle that can be served really nicely with Chicken, Turkey and Pork. Ingredients: 100g Lingon Berry 1 small red onion (diced) 30ml apple cider vinegar 10g brown sugar salt and pepper Click here for our Cowberry ID guide. Method: In a pan fry off the…
To be honest I’ve always avoided making Acorn flour as it really sounds like a very long laborious task that results in a nutty flavoured flour. That’s until I found out you could do it all in one day – probably an hour if you ran to your local oak…
The Porcini or Cep are a mushroom we’re all always looking for and rarely stumble across (unless you have secret spots). Oddly enough when you do happen to find one, you’ll often find way more than you, or even a group of 5, can eat before they go rotten. Here’s…
When Sea Kale is in season you often find it in such abundance that you just don’t know how to use it, we often store it for use later in the year by pickling it! This pickle is beautiful, the sea kale really holds its crunch and can be served…