By George, they're back!

Bang on time, St George's mushrooms have appeared in their usual spot a stone's throw from the house. Although they are named for the saint's day they are rarely punctual, usually emerging in early May. Last year however I blipped them on April 12th, the earliest I have ever found them.

Calocybe gambosum is one of the few edible fungi to gladden the 'shroomer's heart in spring. The chief prize of course is the morel which regrettably does not grow where I live. St George's, as you see, grows in clusters (and often in huge rings) on open land or along hedges and edges, often hard to spot among grass or foliage. They are club-footed with a pleasant mealy scent (their specific name derives from the Latin word gamba, hoof.)

Cooked with olive oil and garlic they made a delicious starter along with a slice of toast; they also go well with eggs; they can accompany breakfast bacon or stand in for any other sort of mushroom in all sorts of recipes. So good they're known as le vrai mousseron (the true mushroom) in France.