Skip to main content

Fungal Foray Adel 2014

First fungal foray of the year. I had to postpone the next two scheduled walks due to unusually dry conditions and a lack of fungal diversity. Fortunately for the group and myself the fungi were playing out on this occasion. Here are some pictures of the day.

I like using Roger Phillips Mushrooms book as a way of showing some of the difficulties to be had when ascertaining the true id of certain fungi species. Here we are looking at the Russula family, many require close examination of spore prints for an accurate id.
Bay Bolete - Boletus badius. This edible and very tasty fungus exhibits a change in the colour of it's pores when handled/bruised. Excuse the almost manic look on my face, pictures are taken in real time and not posed for.

Employing the safe and appropriate use of and connecting with all our various senses when foraging (as well as in everyday life), is important. Not only does our experience become more enjoyable but our awareness of the natural world is enhanced on a myriad of levels too. Here we're familiarising ourselves with the feel of the cap of  a Bay Bolete. Without stating the obvious (sherlock), it's dry state differs remarkably from that of it's wet state. Good to know these differences especially when foraging in various weather conditions.

Sulphur Tuft (Hypholoma fasisculare) a very common and gregarious fungi. A non-edible - reportedly very bitter with a taste similar to Quinine. Despite it's inedibility it, as with so many other fungi play a very important role in nature.

Fungals n fungis - always find time to have a laugh - yea, yea, I know...

Throughout the course of the walk we discovered and identified in excess of 20 species of fungi. We covered a distance of no more than half a mile. Fungi are everywhere and fungi are fab.

If you're interested in learning and discovering more about the amazing, complex and wonderful kingdom of fungi then keep an eye on my Events Calendar for seasonal walk updates, or if you would like to receive a quarterly newsletter with info, hints, tips etc... why not subscribe to Edible Leeds' newsletter in 2015. Email: and request newsletter.



Popular posts from this blog

Alexanders (Smyrnium olusatrum).

'What did the Romans ever do for us' is a phrase synonymous with the UK. Many ancient tribes, cultures and societies have landed on these shores and settled here. Some came with peaceful intentions and others not so (the Romans). Contrary to what is/was reported, there are many members of these various tribes still scattered around the UK. Not only did they leave their genetic imprints behind but also many a plant. I'm not going to delve into the 'horrors of histories past' but I am going to delve into one of the plants of histories past.

Smyrnium olusatrum or as it is more commonly known, Alexanders, is a member of the Apiaceae or Carrot family. Native to the Meditteranean region, it was apparently introduced by the Romans (ta da!) and used widely & extensively as a fodder crop, pot herb and vegetable (all parts are edible and tasty), until it fell out of favour and was superseded by celery. Given the Romans occupied much of the UK, both inland and coastal ar…

Juniper - A Day In The Mountains, Months In The Making...

Foraging doesn't get much more hardcore than
climbing halfway up the side of a mountain in early winter in order to obtain your desired pickings and my recent trip to the Lake District saw me doing just that. My quarry, wild Juniper!

My first encounter with wild Juniper was back in 2010, on the very same mountainside I recently visited in the Lake District.
A low level mountain walk, coupled with introducing a friend to the delights of the Cumbrian Fells, resulted in the discovery of a small forest of Juniper trees, a pleasing encounter. I recall picking a small handful of those purple, black, aromatic berries, receiving many a spiked needle in my fingers while doing so, and eventually savouring their culinary attributes, mainly in the form of wild game dishes, hearty stews and the odd pickling experiment. Prior to that visit in 2010, my first encounter with Juniper was via a sketch in Monty Pythons' 'The Life of Brian', those of you who have seen the film will rememb…

Recipe: Potted Pheasant

Christmas is coming the goose is getting fat... I'm not having goose for Yule, among various things me and my guests will  be eating...
Potted Pheasant

500g Pheasant Meat - Breast & Upper Thigh  150g Streaky Bacon 1 Onion 4 Garlic Cloves 500ml Crab Apple Wine or Medium Cider 500ml Game Stock 50g Wild Duck Fat or Goose Fat 4 Sprigs of Thyme 5 Points of Star Anise 30 Peppeercorns 1/2 Tsp Ground Mace 1/2 Tsp Ground Cloves 4 Bay Leaves Sea Salt
Preheat oven to 120 degrees C. Finely chop the onion, grate the garlic and put into a pan with the wine, stock, sprigs of thyme & two bay leaves. Bring to boil and boil hard for 15 minutes. Remove from heat and leave to cool. Remove skin from pheasant and chop meat into very small pieces, do the same with the bacon and combine the two meats together in a bowl.  Using a pestle & mortar, grind the star anise & peppercorns. Add the ground mace, clove & 1/2 a tsp of sea salt, mix them together, add to the meats, add the duck fat …