Foraging

Peter bought me a foraging workshop as a birthday present and today was the day. It took place in the grounds of Blenheim Palace, not that I saw it. We entered via the rear of the estate.

After an introduction about access and where to forage we started with a beaker of elderflower champagne made by our host. The Elder tree provides three harvests: flowers for cordial or sparkling wine; berries for jams or wine and finally jelly ear fungus. This is very commonly used in miso soup and Chinese stir fries.

Next up for tasting were Yew berries! A surprise to most of us - all parts of Yew are poisonous except the flesh part of the berry (not the pip). Very close by we then tried the root of Wood avens which smells and tastes of cloves and can be used as they are.

We were lead around a tiny area and yet it revealed many different fungi; some inedible such as fly agaric and artist’s bracket but many others were harvested to cook later on. Blipped, and as an extra, is Beefsteak fungus, which really does look like steak when cut open. When eaten however I can now tell you it has a regular mushroom texture and is strong flavoured.

Our host had prepared in advance and fed us a mushroom pâte on bread with rowanberry & apple jelly and a delicious soup, which he’d made at home. Next was a mushroom pasta dish prepared in-front of us containing the foraged beefsteak fungus, hedgehog fungus, stump puffballs and jelly ears with some red onion, Parmesan cheese, cream and pasta. It all disappeared. Dessert was a pre-prepared damson jam tart. All this was al fresco and socially distanced and we sat on our own camp chairs.

We also found some Chicken of the woods but our host said 1/10 people have an upset tummy with that, so he’s not allowed to cook it for clients. Instead, he gave us a very small piece each to try at home. If we’re ok, we can make more of a meal of it next time. Again it’s a bracket and the internal texture is just like chicken. I shall report on its taste tomorrow.

The identification tips were very useful as well as some tips about how to avoid some common mistakes. I definitely feel confident enough to pick and fry these ones again. Moreover another workshop another day would provide a different mushroom meal and another season would provide salad leaves. I’m hooked.

Home news: Tony tested positive. He says he has some loss of smell and a slight tightening of the chest. I don’t think he’d have noticed if his flat mate hadn’t contracted it first. Let’s hope he stays relatively asymptomatic in any case he’s pleased to have it now as it means his 10 days of isolation starting from yesterday will end before his birthday which is Halloween.