Step aside, my love for wines for just a moment…. it’s the start of the autumn mushroom hunt!

Last week, we were fortunate enough to find ourselves in the wilds of the New Forest countryside.  A group of ‘hill-billy’ bio-dynamic winemakers from Australia tempted us down there, where they treated us to a marathon tasting of their wines and a slap up meal in an old, converted barn.

Whilst the wines were plentiful and exciting, there was really only one thing on my mind – Porcini (or Ceps as they are known in France) are in season and the New Forest is, by all accounts, one of the best areas to find them.

 

As so it was, with plastic bag in hand, we stomped randomly through the forest and were instantly swamped with choice.  With only a smattering of knowledge of what to/what not to pick to hand, we’d amassed an entire bag within minutes!  Sadly, most turned out to be of the toxic variety but the ‘king of fungi’ was easily recognisable, plentiful and ultimately delicious tossed in butter, a few herbs and a touch of garlic.

The 'king of fungi'

The ‘king of fungi’

Porcini Mush 2

The king of fungi!

The king of fungi!

Serving suggestion : Gavi di Tassarolo 2012 from Bergaglio at £12.95 – the viscous character of many Italian whites suits Porcini perfectly.  And for red, Henri Bourgeois Pinot Noir from New Zealand at £14.25

Check out our recipe idea here>