Warm weather with sudden bursts of copious rain can provide a lucky woodland walker with some of our most celebrated gastronomic fungi on their travels.
The Cèpe mushroom – boletus edulis, round and muscular in shape, has that magical ability to lift any simple mushroom accompaniment or sauce to a stellar height. It’s rich scent and ‘meaty’ savoury flavour adds not only that gourmet touch but also a textural addition to so many foods.
Simply sautéd with a little garlic and parsley, they can elevate any simply grilled meat or gently simmered with cream and some chives they will make many fish recipes sublime.
When dried and reconstituted in warm water (also use the resulting ‘stock’) a soup or purée is greatly intensified. Simply grinding some dried Cèpes and sprinkling this powder over finished dishes imparts a sensational burst of ‘umami’ !
However, unless you are well-experienced in fungal-foraging, always check your mushroom harvest with an expert to avoid any risk of poisoning.