While the storms that have struck this week herald the end of the summer drought, there is a silver lining to the start of autumn: not only are the meadows and lawns returning to green but there is a subterranean stirring that heralds the start of the mushroom season.

We already stock a variety of mushrooms both fresh and dried, but we will have a wider range this week including oyster mushrooms, our exotic mix and possibly some wild porcini, to join the chestnut and portobello. It may be a little early, but we should definitely have some fresh porcini next week, so let me know if you are interested and I’ll contact you the moment they are in.

We also have dried porcini available, as well as truffle oils, truffle risotto and porcini risotto that are easy to prepare and cook, with delicious results.  You can also make your own risotto.  Of course, mushrooms are good for you, and delicious simply cooked on toast, with eggs, in a sauce and in pasta.

I find my tastes reflect the seasons, and the earthy, umami flavours of mushrooms are what I’m craving as the rain lashes down outside and the leaf mould begins to stir.

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