First Wild Fungi of 2008

I've been slack with regard to Fungi related blog posting. Although, not my fault really as there has been little to zero finds on the fungi front for the last six months. But in the last few weeks the ground has been rumbling and the first fungi have a started to appear. At last the the 2008 fungi season starts. I have had some great finds, but none of them planned. I will have to head out soon on a fungi forage, perhaps this weekend, as Sian, Meadow and I are going camping. My first find was only 30m from Crubenbeg Highland Holiday Cottages, Just up the old 'Right of way' track to Laggan. In pasture land that had been used by sheep and cattle for the last six months. There had been no livestock in the field for the last month. Located below a birch tree my first patch Horse Mushroom of the season (see below).

These are great mushroom and taste way better than any large flat mushroom bought from a shop. Sian and I had two stuffed with leek, onion garlic parmesan cheese and baked in the oven for 15mins.

My next great find was on a drive back from Aberdeen, on the north Deeside road. Out of the corner of my eye I say a army of blackish purple head sprouting out of the leafy are below huge copper birch and Scot pine. I quick u turn, I was pulled up on the verge and ten mins later I have a haul of chunky and firm blackish-purple Russula (Russula Atropurpurea) see below.

Now I will confess this is the first time I have actually picked these for eating. PLEASE NOTE THESE MUSHROOMS ARE ONLY EDIBLE IF COOKED. They taste ok, put I would not class them as great fungi, I would recommend leaving them on the forest floor.

Then the next day growing on a rotting stump in the garden, Honey Fungus. A rather old specimem so decided to to eat this one. Although edible WHEN COOKED I will wait for a fresher set.

The final find...Chanterelle....on the golf course, Spey Valley. I always find mushrooms golfing...I suppose its because I spend so much time in the rough. But I always have a container or tin foil to store them in my golf bag. It is fact, the earlier the chanterelle the better, these early ones were so tasty and much firmer than the ones found later in the year.

I decided to get out my mushroom drier and add some of these to my dried food larder. If you are anyway into wild mushroom forging, then a dyer is a must have tool. If you are looking to buy a mushroom/food dried there is only one brand to get - "stockli" Swiss made. I've tried other brands and they just don't compare. Stockli are expensive but worth every penny. Also to note is get the metal trays rather plastic as they last longer and are much easier to clean.

Lets hope the Porcini come out soon..Cam @ www.HighlandHolidayCottages.com

PS...I do hope you like my pictures with dates, locations and names.