Infusing alcohol is a simple yet amazingly delicious way to encapsulate some of Mother Nature’s tastiest wild abundance.

There’s no doubt that our ancestors have been harvesting, preserving, brewing, and fermenting for many moons, and in this piece, we are going to take a look at making seasonal, basic alcoholic infusions from foraged plants, fruits and perhaps even fungi…  

Brewing wine, beer, mead, and other tipples are certainly not off the table when using foraged ingredients.

However, the world of brewing and fermenting can seem a little overwhelming at times, not forgetting you may need to invest in some specialised kit.

Foraging for the Drinks Cabinet is an incredibly simple way to use our foraged goodies whilst making inspiring and curious additions to the drinks cabinet and make wonderful gifts too! 

What’s Needed to Infuse Alcohol with Foraged Wild Ingredients

There are many ways to begin infusing alcohol when Foraging for the Drinks Cabinet. However, the basic principles are the same. In terms of kit, you really don’t need to invest in much at all. Starting with a vessel, I will often use a clean and sterilised jam jar (the bigger the better!). I would stay away from using a glass bottle until you’re ready for your final bottling as it will be tricky to strain your foraged ingredients.

Next… the alcohol. Often it will depend on what you fancy making as certain ingredients will complement certain alcohols (more on this below in the recipes). Nevertheless, I don’t tend to buy very expensive, fancy booze when I’m infusing it.

Although your head may not thank you the next morning, as long as the alcohol is 40% proof (if you’re using a spirit) feel free to use the cheaper brands. Sugar is a main ingredient in making liquors and you will often find it a key ingredient when infusing alcohol.

This isn’t to say you need to use it, but you’ll end up with a tincture that perhaps isn’t as enjoyable and will taste more like medicine.

Your foraged, wild ingredients are what will really make the magic happen see below for some tantalising recipes and what is waiting to be foraged season to season. Cheers! 

Foraging for the Drinks Cabinet in Spring

What a wonderful time of year! We are waking from the long slumber of winter and nature is starting to provide us with an abundance of wild food waiting to be foraged. At this time of year the sap is rising, fruit trees are blooming and the fresh, green spring greens have made their first appearance. 

I absolutely love cherry blossom and there’s no better sign of spring as when they are in bloom.  Most of them are edible – bonus! The flavour when eaten fresh is often described like a bitter almond. It’s worth noting this flavour comes from cyanogenic glucosides so don’t eat too many. Alcohol breaks down these glucosides which makes them a perfect ingredient to infuse. Alongside this, the beautiful floral, almondy notes can only take a few days to infuse the alcohol. Gin or vodka make great spirits as your base for this liquor.

Cherry Plum (Prunus cerasifera) Identification

Cherry blossom liqueur recipe

This is a fantastic recipe to hold and bottle to have waiting for you when Foraging for the Drinks Cabinet.

For this recipe you will need 2 x mason jars and a small bottle to strain your final liqueur into.

Ingredients:

• 200g Sugar
• 2 Large handfuls of cherry blossoms
• 200ml Vodka or Gin

Method:

1. Place 1 large handful of cherry blossom in each jar
2. In one jar top with 200g sugar, place the lid on and give a good shake
3. In the other jar top with 200ml vodka or gin, place the lid on and give a good shake
4. Let them sit for 2 days out of direct sunlight
5. After 2 days, make a syrup from your infused sugar by a ratio of 1:1 sugar to water
6. To do this measure out your sugar (ensuring you have removed the petals), and then measure the same amount of water. Add the sugar and water to a small pan and dissolve on a low heat to create the syrup
7. Strain out the petals from the vodka or gin
8. Once the syrup has cooled, slowly add this to the infused vodka/gin
9. Once combined, using a funnel you can now bottle up

This liqueur can then be used in many cocktails, enjoy!

Foraging for the Drinks Cabinet in Summer

The days are long, we are (hopefully) being blessed by the beautiful sunshine and the bees are busy buzzing and it’s time to get out Foraging for the Drinks Cabinet.

At this time of year, many plants are flowering and focusing on going to seed. This will take my attention to fungi. You may be thinking… “what? we can infuse alcohol with mushrooms?!” and the answer is an almighty yes. Amazing, huh? The world of fungi is truly mesmerising, and the summer months will see the beginning of this wonderful wild food season really begin. 

Chanterelle (Cantharellius cibarius) is a wonderful mushroom to use when infusing alcohol. They are sweet and fruity, with the scent often described as being like apricots. As with all we forage, ensure you have correctly identified them here and find our truly scrumptious recipe below.

Chanterelle Mushrooms (Cantharellus cibarius) Girolle

Spiced chanterelle vodka recipe

Who would have thought of infusing mushrooms into a wild liquor, however when we’re Foraging for the Drinks Cabinet we sometimes have to think outside of the box, or the bottles. This recipe and drink is absolutely delightful, marrying up the slight peppery spice and apricot aromas of the Chanterelle with Christmassy spices.

Ingredients:

• 100g Fresh chanterelle mushrooms
• 750ml Vodka
• 250g White, granulated sugar
• ½ a Small stick of cinnamon
• ½ Star anise pod

Method

1. Ensure your mushrooms are thoroughly clean 
2. Place the chanterelles in a clean, sterilised jar
3. Cover the mushrooms with the vodka
4. Now add in the sugar and spices into to the jar, giving it a good stir or shake (with the lid on) to dissolve the sugar
5. Leave the infused vodka for 4 days (out of sunlight) and then have a little taste. You can adjust the sweetness here by adding more sugar if you like and then leave it for a few more days if you prefer the taste to be more intense
6. Strain out the mushrooms and spices from the vodka and then bottle up

Foraging for the Drinks Cabinet in Autumn

It’s that time of year again, where the nights are drawing in and the temperature is starting to drop alongside the colourful leaves, it’s the perfect time to head out and Foraging for the Drinks Cabinet or prepare some things for Christmas gifts.

It’s probably one of the most abundant and exciting times of year for the forager, autumn will provide us with many ingredients to inspire and infuse. With fruits, nuts and berries now ripened there are plenty more exciting creations for the drinks cabinet to see us through the darker months ahead.

Identify Sweet Chestnuts

Sweet chestnuts are in abundance at this time of year (if you can beat the squirrels!) and I love the chase of hunting and prying your way into those pesky spiky cases. It’s worth the effort. Not to be confused with horse chestnut or those familiar conkers… take a look here to make sure what you’ve found is the real deal. Simply roasted on the fire they are a lovely way to celebrate the change of season or why not try our salted caramel sweet chestnut vodka? Find the link below.

Salted Caramel & Sweet Chestnut Vodka Recipe

Ingredients for Salted Caramel Sweet Chestnut Vodka

• 1 LITRE OF VODKA
• 1 TEASPOON OF SEA SALT
• 50 GRAMS OF SUGAR
• 150 GRAMS OF CHESTNUTS (WHEN PEELED)

Method

I used fresh chestnuts that’s I’d foraged but the recipe would work with precooked and vacuum bagged chestnuts sold in supermarkets. If using precooked you can skip this step. But the first thing to do is to roast your nuts.

1. Pre heat the oven to 200C/180C fan.
2. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the shell but not the nut inside.
3. Roast for around 20-30 minutes. The slits should open slightly and peel back making them easier to de-shell.
4. When roasted place in a large bowl and cover with boiling water and leave for 10 minutes. (This step makes them much easier to peel)
5. Allow to cool slightly and then peel off the shells and tough inner membrane.
6. Once peeled chop slightly and add to a heavy bottomed saucepan. Add the sugar and cook gently for 5 minutes. You want the sugar to fully dissolve and start to caramelize. Add the sea salt, stir, remove from the heat and cool completely.
7. Once cooled add to a Kilner jar or large sterilized bottle and top up with vodka, it will be ready to drink after a month but is best left for 2-3 months for the flavours to fully develop.

To serve strain through a fine sieve or muslin cloth to remove the nuts. Don’t discard them they have loads of flavour and are great served with vanilla ice cream and birch sap syrup.

Foraging for the Drinks Cabinet in Winter

The long and cold nights mean it’s now time to snuggle up and get cosy in front of the fire, preferably with a festive tipple. We may not be out and about as much to forage, but there are still things destined for the basket and cocktail shaker. 

I’ll often turn to conifer trees in the colder months, and they make a lovely addition to foraged recipes for the holidays. It’s pretty novel to be able to drink your Christmas tree! You’ll find coniferous trees all over the UK and as long as you don’t confuse them with yew, we can make the below recipe from trees such as pine, spruce and fir. This is a handy blog post to help you tell the difference:

The Differences Between Yew and Firs

The compounds found in conifers known as terpenes mean they have a complex flavour profile including that of citrus, piney and fresh which mean they are exceptional for drinks. I encourage you to give some needles a crush a sniff next time you’re out and about – delicious! 

Christmas tree liqueur recipe

If you want to use your Christmas tree for this recipe ensure it’s edible and hasn’t been sprayed with any nasties, if it hasn’t then we can do our Foraging for the Drinks Cabinet much closer to home!

Ingredients:

• 1 cup spruce, fir or pine needles
• 70Cl bottle of vodka or gin
• 150g sugar

Method:

1. Pop your needles and sugar in a blender with 1/2 of the spirit of choice and blitz on high speed for a few minutes
2. Now pour this into a large jug ensuring you haven’t missed any of the blitzed needles
3. Pour this mixture back into the original bottle with the remaining vodka or gin (it will be a mesmerising green colour), seal with the lid and refridgerate for around a week
4. Now strain through muslin and bottle up
5. Store in the freezer

This green elixir can now be used in festive cocktails, enjoy!

Although a quick and simple dive in to Foraging for the Drinks Cabinet, we’ve covered most of the basic elements to get us started infusing and enjoying wild flavours in our next drinks and cocktails.

I often tie a bow around the bottles and give them out as hand made gifts also, they always go down a treat!

You can read more on Wild Booze here

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In this exhaustive beginner’s guide, we will embark on a deep dive into the art of foraging, unravelling the mysteries of finding delectable mushrooms, identifying a myriad of edible plants, exploring the enchanting world of flowers, all while savouring the tranquillity of the Lakes. So, fasten your walking boots, grab your trusty basket, and prepare to immerse yourself in a mesmerising journey of wild wonders and gastronomic delights!

Written by @Goarmy

The Basics of Foraging & What Kit you Might Need for Foraging in the Lake District

Before you venture into the wilderness on your foraging escapade, it’s imperative to acquaint yourself with the essential tools of the trade. Foraging, an age-old practice rooted in our ancestors’ wisdom, involves the meticulous search for wild food, and in the Lake District, the opportunities are boundless.

To set the stage for your foraging odyssey, arm yourself with a reliable field guide, a durable basket to cradle your finds, and a sharp knife for precise cuts. Additionally, attire yourself appropriately for the outdoor terrain.

A good pair of military boots will ensure your feet stay dry and free from aches and pains on a long walk. A good quality military jacket and goretex trousers will ensure that you are kept warm and dry throughout your foraging journey. Armed with these essentials, you are well-equipped to navigate the untamed beauty that awaits.

Mushroom Foraging in the Lake District

Mushroom foraging, a pursuit that has fascinated nature enthusiasts for generations, unveils an exhilarating adventure in the Lake District. The woodlands and meadows of this region are veritable treasure troves, harbouring a plethora of wild mushrooms, ranging from the delectable chanterelles to the elusive porcini. Some of the edible mushroom species you might encounter when Foraging in the Lake District include (Click the titles to go to an in-depth ID guide on each):

1. Chanterelles (Cantharellus cibarius): Chanterelles are prized for their delicate, apricot-like flavour and golden-yellow colour. They can often be found in wooded areas, particularly under oak trees.

2. Porcini (Boletus edulis): Porcini mushrooms are large, brown-capped mushrooms with a nutty, earthy flavour. They are commonly found in both deciduous and coniferous forests.

3. Cep (Boletus pinophilus): Ceps, also known as penny buns, are similar to porcini mushrooms and share their rich, nutty taste. They grow under various trees, including pine and oak.

4. Winter Chanterelle (Craterellus tubaeformis): Also known as yellowfoot, these mushrooms have a funnel-shaped cap and a delicious, fruity flavour. They often grow in mossy woodlands, especially during late autumn and winter.

5. Hedgehog Mushroom (Hydnum repandum): Hedgehog mushrooms are easily identifiable by their spiky underside instead of gills. They have a sweet, nutty taste and are usually found near trees, especially beech and oak.

6. Saffron Milk Cap (Lactarius deliciosus): These mushrooms are characterized by their bright orange cap and orange milk that oozes when cut. They have a mild, pleasant taste and are commonly found in pine forests.

7. Field Mushroom (Agaricus campestris): Field mushrooms are the common white mushrooms found in grassy fields and meadows. They have a mild flavour and are often used in various culinary dishes.

8. Wood Blewit (Lepista nuda): Wood blewits have a violet to lilac cap and gills. They have a mild, anise-like flavour and are typically found in mixed woodlands, especially in autumn.

When foraging for mushrooms, it’s essential to be absolutely certain of the mushroom’s identification, as some wild mushrooms can be toxic or deadly. It’s advisable to consult experienced foragers, field guides, or mycologists to ensure accurate identification and safe foraging practices. Additionally, joining guided foraging tours with knowledgeable experts can enhance your learning and provide a safer foraging experience.

Deadly and Toxic Mushrooms UK

Identifying Edible Plants when Foraging in the Lake District

The Lake District boasts a diverse tapestry of edible plants, transforming the natural landscape into nature’s very own supermarket. From the humble nettle and dandelion to the aromatic wild garlic and zesty sorrel, these edible wonders offer a plethora of flavours and nutrients.

To successfully forage for these botanical treasures, it is imperative to hone the art of plant identification. Armed with your trusty field guide, venture into meadows, hedgerows, and riverbanks during the plants’ growing season, typically spanning spring and summer. By mastering the skill of identifying edible plants, you unlock the gateway to a world of culinary possibilities, bringing nature’s goodness straight to your table.

Edible Flowers and Weeds

Edible flowers, with their vibrant hues and delicate flavours, introduce an element of elegance and sophistication to culinary creations.

In the Lake District, a myriad of edible blooms beckon your discovery, from the velvety violets and fragrant elderflowers to the fiery nasturtiums. Furthermore, seemingly ordinary weeds, such as chickweed and daisies, not only grace our landscapes but also offer exceptional nutritional value. Incorporating these edible flowers and weeds into your recipes elevates your dishes, transforming them into edible works of art.

Whether adorning salads, desserts, or even steeping in homemade teas, these natural embellishments render your foraged meals a sensory delight, enhancing both visual allure and taste.

Foraging Etiquette and Sustainability when Out Foraging in the Lake District

Foraging, while a fulfilling pursuit, comes with a set of responsibilities that every forager must uphold. It is imperative to practise ethical foraging, ensuring that your endeavours do not disrupt the delicate balance of nature. Forage only in areas where it is both legal and ethical, respecting the guidelines and regulations in place for conservation purposes. As you harvest the bounties of nature, exercise restraint and mindfulness, taking only what you need while leaving the rest for the ecosystem and future generations of foragers.

By embracing responsible foraging practices, you actively contribute to the preservation of the Lake District’s natural splendour, ensuring that its resources endure for generations to come.

Sustainability Manifesto

Embarking on a foraging expedition in the Lake District transcends the mere pursuit of sustenance; it embodies a celebration of nature’s generosity and establishes a profound connection with the natural world. Through exploration and discovery, you not only enrich your culinary repertoire but also foster a deep appreciation for the gifts of the earth. Foraging becomes a testament to our ancestral relationship with the land, a reminder of the innate connection between humans and nature. So, whether you are a culinary aficionado, a nature enthusiast, or simply an individual seeking a distinctive adventure, seize your basket, step into the wilderness, and allow the mesmerising world of foraging in the Lake District to unfurl before you.

Thanks for the @Goarmy for writing up this fantastic article on survival secrets & Foraging in the Lake District

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At first glance, it’s easy enough to see how these two could get confused for each other. Closer examination, however, reveals some quite significant differences.

Let’s start with the absolute basics.  Firstly, they belong to separate taxonomic families.

Chanterelles are members of the Cantherellaceae family.  False Chanterelles are Hygrophoropsidaceae.

Let’s look a bit closer

Cantharellus cibarius, also known simply as Chanterelles or Girolles, (in France), are an excellent edible mushroom.

Cap

Irregular shaped, almost flat when young but becomes distinctly trumpet shaped as they mature.

Gills

It doesn’t actually have true gills, they are folds or ridges and they run part way down the stem, (decurrent).

Spores

Yellow to cream.

Stem

The stem tapers at the base.

Smell

Slightly sweet and fruity when first picked.  Some say it smells like Apricot.

Habitat

Cantharellus cibarius is a mycorrhizal fungi.  This means it forms mutually beneficial relationships with the trees it grows alongside.  You’ll find it growing in both coniferous and deciduous woods, in mossy leafy places. It’s sociable mushroom, growing happily alongside Birch, Beech, Alder, Scots Pine, Spruce and Fir.  If anyone has found it growing alongside other trees, do let us know.

The cap, ridges and stem are all the same golden yellow colour.  If you cut this mushroom in half, the flesh is white.

Chanterelle Mushrooms (Cantharellus cibarius) Girolle

Now let’s take a look at the False Chanterelle

Hygrophoropsis aurantiaca, also known as False Chanterelles and Jack o’ Lantern, classed as poisonous, although not strictly as some cultures do eat this mushroom.  Adverse symptoms can include upset digestion and hallucinations to name a few.

Cap

Yellow, yellow/orange/brown.  Starting convex when young and slowly becoming shallowly funnel shaped with an in-rolled, undulating edge.

Gills

True gills, orange in colour, running part way down the stem, (decurrent), forked and crowded.

Spores

White.

Stem

Yellow/orange, tapering slightly towards the base, often curved.

Smell

Mild and of mushroom.

Habitat

This is a saprophytic mushroom, that obtains nutrients from leaf litter and decomposing wood.  It seems to prefer coniferous woodland but it has been found growing in deciduous woods too and also, oddly, occasionally on heaths.

If you cut this mushroom in half, the flesh is pale yellow/orange and quite tough.  It is never pure white.

Find our Full Guide for False Chanterelle Here

Summary of key differences between True Chanterelles or False Chanterelles

Cantharellus cibarius has false gills, that are folds and ridges, smells slightly sweet and fruity when freshly picked, is pale or golden yellow pretty much all over, with white flesh when cut.

Hygrophoropsis aurantiaca has true gills that are forked, crowded and orange, smells mild and mushroomy, with yellow/orange flesh when cut, NEVER pure white.

Ridges/folds of                                                   The gills of

True Chanterelle                                                 False Chanterelle

Although they do grow in similar habitats, you won’t find Cantharellus growing on Heaths.

Recipes for Chanterelles

Here’s one of the many delicious wild mushroom recipes you can find in our recipes section, wild mushroom and sage soup. You can use Chanterelles or whatever other mushrooms you have on hand for this delicious warming soup.

Wild Mushroom & Sage Soup Recipe

This next recipe is by Michel Roux Jnr, for the BBC Food website, Mushroom Millefeuille.  It’s surprisingly simple to make and tastes amazing.  If you happen to have a glut of Chanterelles you can use them to make your mushroom mousse too.  This is a vegetarian recipe, but can easily be made vegan by replacing the butter and cream with plant based alternatives.

Find the full recipe here

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Foraging in July is typically the warmest month of the year, the hot weather can make finding fresh greens more difficult as plants focus their energy into producing flowers and fruits. Depending on weather conditions there are a few gourmet mushrooms around too.

So what can you forage in July? Here are our top five picks for the month.

What to look for when Foraging in July

You can click on the species below to be taken to our full identification guides;

Wild Strawberry

A plant that’s almost impossible to go wrong with. Look in woodlands for low lying plants with 3 lobed leaves and miniature strawberries. The wild version tends to have smaller fruits but the flavour is a lot more intense than commercially grown varieties. 

Dryad’s Saddle

A very beginner friendly mushroom that you’ll find them growing on dead or diseased hardwoods. When young and fresh they taste like watermelon and become more mushroomy as they age. Dryads are woodland fairies that supposedly ride these fungi and they look a bit like an old tractor seat.

Chanterelle

One of the world’s most famous wild mushrooms, they are a lot more common in the UK than most people think. They prefer damp, shady woodlands and have a delicious apricot scent when freshly picked. Use them fresh or dried, they are also an interesting ingredient to infuse in alcohol.

Bilberry 

One of my favourite wild berries, think of them as our native Blueberry. Typically they are found on acidic soil at altitude growing in among the heathers. As well as being delicious they are packed full of antioxidants and vitamins. 

Meadowsweet

A  plant that you can find most of the year but summer is when the flowers which are my favourite part are available. They have a lovely mown hay/almond flavour that works well in pannacotta, jams, wines and cordials. The plant was important in the development of Aspirin as it contains high levels of salicylic acid. 

Recipe of the month – Lemon and Meadowsweet Curd

My favourite method of capturing the essence of meadowsweet is with this wonderful lemon and meadowsweet curd. The meadowsweet adds an incredible almond flavour to the classic curd. In little jars, it makes beautiful summertime gifts and can be spread on toast, cakes or pancakes and stirred into puddings and porridge. 

Ingredients:

• 1/4 cup granulated sugar
• 1/3 cup fresh lemon juice
• 2 tsp lemon zest, finely grated
• 1 cup meadowsweet flowers
• 2 large eggs, room temperature
• 1/4 cup butter, room temperature

Method:

• In a small saucepan, combine the sugar, lemon juice, lemon zest, meadowsweet flowers and eggs
• Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to show the marks of the whisk, about 6-8 minutes
• Strain the lemon curd through a fine-mesh strainer to remove the zest and flowers.
• Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap
• Refrigerate until cold, then take off the plastic wrap and replace with a lid.
• The curd keeps fresh in the refrigerator for about 1 week.

 Recipe from @foraged.by.fern instagram

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Ingredients

• Knob of butter (make this recipe dairy free by substituting with dairy-free spread)
• 100g Girolles mushrooms (or other mushrooms)
• 200ml vegetable stock
• A splash of birch sap wine (any white wine will do)
• Small handful of fresh basil and parsley (cows parsley will work too)
• A handful of sea spray leaves (optional)
• 2 pinches of crushed alexanders seeds (or ground black pepper)
• 200g sea beet leaves (or spinach)
• 200g marsh samphire

Click here to see our Marsh Samphire Foraging Guide

Click here to see our other coastal foraging guides

Recipe for our Sea Bass with sea beet and marsh samphire

Prepare the sauce first:

1. Melt a knob of butter in a hot pan and fry the girolles mushrooms until they begin to brown.
2. Add a pinch of sea spray and a pinch of alexanders seeds and fry for another minute.
3. Add the vegetable stock and a splash of wine and simmer for 10 minutes to reduce.
4. While the sauce is reducing, Put a pan of water on to heat up.
5. Melt a knob of butter in another frying pan and add the fish (skin side down). Fry for a few minutes on the skin side.
6. Chop some fresh basil and parsley into the sauce and stir.
7. Put the fish into the pan with the sauce and remove from the heat.
8. Put the samphire into the boiling water and cook for 2 to 3 minutes.
9. Add a knob of butter to the pan which you cooked the fish in and add the sea beet leaves.
10. Fry the sea beet for a minute, then add a splash of white wine.

Time to serve:

Serve the fish on a bed of sea beet and marsh samphire and pour the girolles sauce over.
Sprinkle with more sea spray and alexanders seed to taste.

Why not Consider:

If you like your food with a little bit of a “kick”, consider adding a few garlic mustard seeds to the sauce, or add a few young horseradish leaves with the sea beet, or both!

This is from Forager Gavin – who’s made a video for cooking this one too

https://youtu.be/vq3DNlSlRB0

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Chanterelle Mushrooms are a delicious mushroom, much in demand from chefs worldwide, most often found growing with beech or birch. They’re a vibrant orange colour and have the most beautiful faint apricot scent when collected in large enough quantities. The fresh flavour of the can be slightly peppery and it’s a wild mushroom to cook with simple recipes.

Scientific Name

Cantharellus cibarius

Common Names

Girolle, Chanterelle

Family

Cantharellaceae

Habitat

A fairly common mushroom, most often found growing with beech or birch and quite often in mossy areas.

Description

An easy to identify and delicious mushroom, much in demand from chefs worldwide.

Foraging Chanterelle and Girolle Video

Identifying Features of Chanterelle or Girolle Mushrooms:

Cap:

Irregular in shape. When young they are almost flat becoming more depressed with age, until almost trumpet shaped. Yellow with white flesh.

Stem:

The same colour as the cap, solid, tapering towards the base.

Gills:

Does not have true gills, they are more like folds or ridges. One of my guides describes them as being like combed plasticine which is a good description. The gills run part way down the stem.

Smell:

Sweet, fruity almost like apricots.

Spores:

Light brown/yellow.

Uses

In food

A true gourmet mushroom, they work well in any dish. Quickly fried in butter and served on toast is my favourite way to eat them.

Harvesting

They are quite a slow growing mushroom taking up to three weeks to reach a harvestable size. I tend to cover the smaller ones with dry leaves to hide them and revisit the site in a couple of weeks’ time.

Known hazards

None known.

Potential lookalikes

Its most common look-a-like is the false chanterelle (Hygrophoropsis Aurantiaca) but this has orange flesh when cut in half. This mushroom was said to be edible in some older books but there are also reports of it causing hallucinations and gastrointestinal problems so it’s best avoided.
The Jack ‘O’ Lantern (Omphalotus Olearius) does look similar but this mushroom is much more orange in colour has true gills and is very rare.

More….

Click here for a guide on picking them

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