Its been raining all week and that means its mushroom season!  Jo and I went foraging on Thursday afternoon in the pine forest and managed to harvest a bumper crop. Saffron Milks Caps are in abundance this Autumn.

Pine Mushrooms are easily identifiable by their bright orange colour but unless you know what you are doing, always check with an expert. No sense in putting your self in danger as many mushrooms are poisonous.

The one thing about wild mushrooms is they do not have a long shelf life but there are ways to work around that by either dehydrating them, making a stock powder or by cooking and freezing them. Here’s how I lock in the freshness, freeze or keep in the fridge for 3-5 days to use in a variety of dishes. Saffron Milk Caps are totally delicious Quarter Acre  

Enjoy your Harvest Table.