White Pepper Cookery School teamed up with food expert Lee Moreton from The Dorset Charcuterie Company in search of some edible wild fungus. The mushrooming season is loosely between the months of June to November, although the better months are normally September and November. I was surprised at just how intense this foraging could be as we scoured the undergrowth for the tasty camouflaged mushrooms. The likelihood is that I probably missed more than I gathered and trod on a few too but we still collected a handsome amount for the basket.
Along the way Lee explained that the base of beech trees, certain clearings, shaded areas and mossy banks were all hot spots for these sporadic growths. The weather was beautifully autumnal with sunny spells and splatterings of rain.
Through the forest we encountered an extremely tame squab pigeon, a very active swarm of wasps guarding their hollow tree bunker and a patch of wild peppermint on the edge of a clay enabled brook. Our session was rounded off with a mushroom and herb omelette with organic eggs and gruyere cheese…
…The majority of the foraged mushrooms will be used in one of our cookery demonstrations at the Dorset County Show (September 3rd & 4th, 2011). If you would like to be involved in cooking seasonal foods this Autumn, try the Autumn Kitchen. If you would like to go foraging as part of a bespoke session, corporate team building day or as an individual, then please get in touch.
EXTREME CARE MUST BE TAKEN WHEN PICKING MUSHROOMS AND FUNGUS TO EAT. PLEASE DO NOT USE THE ABOVE PICTURES AS A DEFINITIVE GUIDE. ALWAYS SEEK THE ADVISE OF AN EXPERT.