We have some St George’s Mushrooms just coming through in time for the big day this weekend.  They grown in meadows and woodland edges and clearings, creating a fairy ring or circle that gets bigger every year.  The fungi seem to benefit the grass, as you can clearly see that the grass grows considerably higher along the line of the fairy ring than the surrounding grass, and you can use this to help spot the mushrooms.

They are very mushroomy, and if you smell them, that is what you will be tasting.  They are called St George’s mushrooms as they tend to turn up on St George’s day, although over the last few years they have been early, but the cooler spring this year has them growing during the correct month.

To cook St George’s Mushrooms, take your time…

  1. Clean the mushrooms by wiping them gently with a damp cloth. Avoid washing them in water, as they absorb it and become soggy.
  2. Heat olive oil in a large skillet over low to medium heat.
  3. Add chopped clove of garlic and sauté for 1-2 minutes until fragrant.
  4. Add the chopped mushrooms to the skillet, stirring occasionally for 7-10 minutes or until they have released their liquid and are tender, and are just starting to brown.
  5. Season with salt and pepper to taste.
  6. Serve hot as a side dish or as a topping for toast or pasta.

Note: St. George’s mushrooms can also be grilled or roasted, but they are delicate and can easily dry out or burn. If grilling or roasting, be sure to keep a close eye on them and remove them from the heat as soon as they are cooked through.

Here’s a simple omelette recipe, you could add wild garlic, ham or cheese as you wish:


  • 4 eggs
  • 200g of St George’s mushrooms
  • 1 tbsp of olive oil
  • Salt and pepper
  • 1 small onion, finely chopped (optional)


  1. Clean the mushrooms and slice them thinly.
  2. Heat a non-stick frying pan over medium heat and add the olive oil. If using onion, sauté until softened, then add the mushrooms and cook for 5-7 minutes until they are soft and golden brown.
  3. In a bowl, whisk the eggs until well beaten. Add salt and pepper to taste.
  4. Pour the egg mixture into the frying pan, ensuring that it covers the mushrooms evenly.
  5. Using a spatula, gently lift the edges of the omelette to allow the uncooked egg to flow underneath. When the omelette is almost set but still slightly runny on top, fold it in half using the spatula.
  6. Cook for an additional minute or two to ensure that the eggs are fully cooked through.
  7. Slide the omelette onto a plate and serve immediately, garnished with additional wild garlic or fresh herbs if desired.