If you’re cooking up some of the foraged fruits of this mushroom season here’s a few tips on how to make the most of them.
Cook simply in a pan with garlic, butter and thyme, or add a splash of Madeira and cream to eat on toast.
Bake with a stuffing of cream cheese, breadcrumbs and herbs (if you have the time, Shirley -Ed.)
Toss with sauté potatoes; or add to meaty winter stews and soups for richness. Tips by Lucas Hollweg, his book is called Good Things To Eat (Harper Collins £20).
