A horse mushroom in its prime is a thing of great beauty and superb flavour. It also has the curious dual distinction of being commonly misidentified and widely underrated.
Young hogweed shoots are one of my favourite wild vegetables, reminiscent of asparagus and parsley and so much more. They grow back after harvesting and can provide a steady crop throughout the summer. Fried in butter until almost crisped and caramelised, they are unsurpassed and best eaten as a stand alone vegetable
Sea beet is an aristocrat in the world of wild greens. Like many true aristocrats, it has an unkempt appearance that belies its pedigree. Look for glossy, oval to diamond shaped leaves in unruly rosettes on the foreshore and in about sea defences…
Wood blewits generally do not appear until there has been at least a light frost. This makes them doubly appealing as other top gourmet mushrooms can become scarce at this point in the season. And make no mistake – these are right up the top tier of the finest edible fungi.
A very common, large mushroom of late autumn, the clouded agaric is on of those awkward fungi that not everyone “gets on with”. Never the less, it is well worth acquainting yourself with it as most late autumn forays will come across it.