St Georges mushrooms

It is terrific to have a real British wild mushroom to work with at this time of the year. Mainstream mushrooms - chanterelles, ceps, girolles, hedgehog fungus and alike - are autumnal so the St George’s mushroom is deservedly a celebrated fungi. It can be used in much the same way as most wild mushrooms. It has a great meaty texture, so it’s well suited to braised dishes. St George’s is also a great breakfast mushroom - served with a fried duck’s egg, an omelette or just sautéed and piled onto toast. For a vegetarian supper, pan-fry plenty of sliced St George’s mushrooms until tender, adding a good handful of wild garlic leaves at the end - delicious whether you’re vegetarian or not.