Get Fresh & Fruity Mushrooms Wild 250G

Get Fresh & Fruity Mushrooms Wild 250G

Class 1 - Poland

  • £3.56
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Mushroom Wild

Pronounce it: mush-room

The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct types: cultivated and wild. In myth and folklore mushrooms have always had something of a mystical connection: elves and fairies are often depicted sitting atop them, and they are known to spring up seemingly overnight in 'fairy rings'. On a more practical level, many mushrooms and fungi can be poisonous or hallucinogenic. If foraging in the forest, it's important to know what you're looking for.

The Fresh Wild Exotic Mix 10 Variety 500g packms pack includes 10 types of mushrooms from the following list, depending on which are in season at the time.

Wild mushrooms recipes

Wild mushrooms

Wild mushroom varieties abound, but most commonly you will encounter chanterelles, porcini (or ceps), horn-of-plenty (trompette de la mort), fairy ring, chicken of the woods, hedgehog, puffballs, morels and if you're really lucky, the odd truffle.

Recipes using wild mushrooms

Main course

Light meals and snacks


Starters and nibbles

Cakes and baking

See all recipes using wild mushrooms

Buyer's guide

If you're keen to try your hand at foraging, wild mushrooms grow throughout the year, but autumn offers the most abundant and varied seasonal eating. From late summer until the first frost, you can gather the likes of penny buns, chanterelles, field mushrooms and dozens of other varieties, many fit for the cooking pot, from Britain's forests and fields.

Mushroom foraging safety tips

Never eat any fungus that you are not absolutely certain has been identified correctly. Use a good field guide, but don't rely absolutely on pictures in books - differences between fungi can be difficult to spot. Go out with an experienced guide.

When collecting fungi, avoid using plastic bags; the lack of air will accelerate the decomposition process and make the mushrooms mushy. Use a basket instead.

When trying any fungus for the first time, only eat it in small amounts to make sure the body can cope with it.

Keep a small fresh portion of any mushroom you eat in the fridge. That way, if there is a reaction, you can easily identify the source.


Store wild mushrooms in the fridge in moisture-absorbent paper so that they do not acquire a wet surface that causes them to spoil rapidly. However, all mushrooms are best eaten as soon as they are picked.

Dried wild mushrooms have an exceptionally concentrated flavour and can be kept for months in an air-tight container.


You can use a soft brush or a damp cloth to remove any debris and use a sharp knife to cut away damaged or soiled bits and to cut off tough stems. (Washing them will not really cause much damage if you are cooking them immediately.) Some recommend separating stalks and stems and quartering the caps to ensure there is no infestation. Once they're prepared, mushrooms should be cooked and eaten as soon as possible.

Wild mushrooms are wonderfully versatile and can be used in soups, risottos, stuffings, sauces, etc. Perhaps the simplest and most enjoyable method of consumption is to fry them well in butter and eat with good toast

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Get Fresh & Fruity Mushrooms Wild 250G