Late April or early May is an excellent time to forage for wild mushrooms. The season is short in this region and largely dependent on the weather. There are two types of mushrooms that I love to look for the coastal areas; the colourful Saffron Milk Cap (or Pine Mushroom), and the delicious Slippery Jack.
Wild mushroom foraging allows you to get out amongst the fabulous country side. As well as the edible mushrooms, there is a spectacular array of fungi to admire, some with striking colours and forms.
A few tips about wild mushrooms:
Only pick what you can positively identify, do not eat anything you don’t know.
If you are a novice, attend a class or go with an experienced forager.
Foraging on crown land is illegal.
Use a sharp knife to cut the mushrooms at the base, don’t pull the mushrooms out.
Clean and use the mushrooms as soon as you can, or dehydrate them for a pasta or risotto in the cold winter months.
Pick only what you can use, share the mushroom love.