Foraging for wild mushrooms in the UK is our favourite activity, and living in the heart of the Peak District in Derbyshire, we’re incredibly fortunate to be surrounded by lush valleys and forests. This stunning landscape offers not only a deep connection to nature, but also the chance to gather fresh, wild ingredients for the kitchen year-round.
Mushroom foraging is a thrilling pursuit, but it demands careful identification to ensure safety. With many mushrooms being either edible, inedible, or toxic, it’s crucial - especially for beginners - to study each species in detail before considering them for consumption. To help you get started, here are the top five mushrooms to look out for this autumn. With the right identification, these mushrooms will make a fantastic addition to your meals, opening up a whole new world of flavours and textures.
No.1 Chanterelle (Cantharellus Cibarius)
Chanterelle Appearance
Chanterelles are among the most sought after wild mushrooms, prized for their distinctive shape and golden yellow colour. They have a funnel-shaped cap with wavy edges and well defined, forked ridges that run down the stem instead of true gills.
Chanterelle Habitat
These mushrooms often grow in symbiosis with trees, especially birch, pine, and beech. Chanterelles are typically found in mossy, damp woodlands and can often be discovered along forest paths or near tree roots.
Chanterelle Taste & Culinary Use
Chanterelles are known for their slightly peppery taste and fruity aroma, reminiscent of apricots. They are excellent sauteed in butter, added to soups, or paired with eggs in omelettes. Their delicate flavour compliments pasta dishes and risottos as well.
Chanterelle Recipes
- Chanterelle Pasta with Roasted Garlic-Wine Sauce
- Dry Sautéed Chanterelle Mushroom Recipe
- Wild Mushroom Risotto
Chanterelle Foraging Tips
Look for Chanterelles from late summer to early winter. When picking, twist or cut them at the base to leave the mycelium intact for future growth. Be cautious not to confuse them with the toxic False Chanterelle, which has true gills and a less appealing smell.
No.2 Grey Oyster (Pleurotus Ostreatus)
Grey Oyster Appearance
Grey oyster mushrooms have a distinctive fan or oyster-shaped cap that ranges from light to dark grey. The gills underneath the cap are white to pale, and they run down the short stem. These mushrooms often grow in layered clusters.
Grey Oyster Habitat
Gery Oysters thrive on decaying wood, especially beech, oak, and other broadleaf trees. They can be found growing on fallen logs, dead trees, or even wooden debris in damp environments, making them relatively easy to spot.
Grey Oyster taste & Culinary Use
Grey Oysters have a mild, slightly aniseed-like flavour with a firm, meaty texture. Grey Oysters are versatile and can be used in various dishes, including stir-fries, soups, and stews. Our personal favourite is fried in some butter, garlic with salt and pepper served on toasted artisan bread - YUM!
Grey Oyster Recipes
- Garlic Butter Oyster Mushrooms
- Pan Fried Oyster Mushrooms and Scrambled Eggs
- Oyster Mushroom Soup With Soba Noodles
Grey Oyster Foraging Tips
These mushrooms are best harvested in the cooler months of autumn and early winter. While they are relatively safe to identify, always ensure they’re growing on wood and avoid any that are growing on the ground or in atypical habitats.
No.3 Chicken Of The Woods (Laetiporus Sulphureus)
Chicken Of The Woods Appearance
Chicken of the Woods is a striking mushroom with bright yellow to orange shelf-like growths that resemble layers of chicken meat. The caps are smooth on the upper side and have soft, suede-like texture underneath.
Chicken Of The Woods Habitat
This mushroom primarily grows on the trunks or stumps of living or dead trees, especially oak, yew, and chestnut. It’s often found in large, overlapping clusters, making it quite easy to spot.
Chicken Of The Woods Taste & Culinary Use
True to its name, Chicken if the Woods has a texture and flavour reminiscent of chicken. It’s best cooked thoroughly to bring out its flavour and is commonly used in dishes where you might otherwise use chicken, such as in stews, curries, or fried. They also make an excellent meat substitute in vegetarian dishes.
Chicken Of The Woods Recipes
- Chicken of the Woods Goujons
- Hash Browns with Chicken of the Woods Mushroom
- Sautéed Chicken of the Woods
Chicken Of The Woods Foraging Tips
Harvest Chicken of the Woods in mid to late autumn, when the mushroom is tender and young. Older specimens can become tough and woody. Be aware that some people might experience mild allergic reactions, so it’s best to try a small amount first. We also recommend only picking from oak or chestnut trees as yew trees are poisonous.
No 4. The Bolete Family (Boletus)
Bolete Appearance
Boletes are a diverse family of mushrooms characterised by their spongy spores instead of gills under the cap. The most famous member is the Porcini (Boletus Edulis), with its brown, bulbous cap and stout stem. Boletes can vary in colour from browns and reds to yellows.
Bolete Habitat
Boletes form symbiotic relationships with trees and are often found growing near oak, birch and pine in mixed woodlands. They typically emerge in late summer and can be found well into autumn.
Bottle Teste & Culinary Use
Boletes, particularly Porcini, are highly valued for their nutty, earth flavour. They can be dried and rehydrated for soups and sauces, sauteed as a side dish, or added into pasta. Some Boletes, however, can be bitter or mildly toxic, so proper identification is crucial.
Bolete Recipes
Bolete Foraging Tips
When foraging Boletes, avoid those with red pores, which may indicate toxicity. Always check for any blue staining when the mushroom is cut or bruised - this can sometimes indicate that the mushroom is inedible or toxic.
No.5 The Parasol Mushroom (Macrolepiota Procera)
Parasol Mushroom Appearance
The Parasol mushroom is easily recognisable by its large, umbrella-like cap, which can reach up to 30 cm in diameter. The cap has a distinct brown, scaly surface with a prominent, darker centre. The stem is long, slender and has a movable ring.
The Parasol Mushroom Habitat
Parasols are commonly found in grassy areas, such as meadows, pastures, and the edges of forests. They prefer open, sunny spots and are often found growing in rings or scattered groups.
The Parasol Mushroom Taste & Culinary Use
Parasol mushrooms have a delicate, nutty flavour and are best when the cap is fully open but still firm. They are excellent when pan fried with garlic and herbs or breaded with fries like a schnitzel. The stem is often discarded as it can be tough.
The Parasol Mushroom Recipes
The Parasol Mushroom Foraging Tips
Harvest Parasols in early to mid-autumn when they are fully grown but not too cold. Be cautious of the Shaggy Parasol (Chlorophyllum Rhacodes), which can cause stomach upset in some individuals. Always cook Parasol mushrooms before eating, as they can be difficult to digest raw.
Safety Considerations For Mushroom Foraging
Where these five mushrooms are among the top edible species you can find in the UK this autumn, always exercise caution. Never eat any mushroom unless you are 100% sure of its identification. Use multiple sources to verify your finds, and consider joining a local foraging group or attending a guided foray with an experienced mycologist. Remember, when in doubt, leave it out!
Happy foraging, and enjoy the rich flavours of autumn!
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Get in touch
If you have any questions regarding any or our mushrooms or tinctures, or need further guidance and advice - do get in touch! We're always happy to help.
