How To Handle and Cook Wild Mushrooms

Written by Sean Wood | 25 October 2009

So you have just returned from successfully foraging in the woods. Your basket is brimming with assorted wild mushrooms. As you spread out your haul on the newspaper-covered table, savouring thoughts of the feast to come, the itchy insect bites are quickly forgotten. Now it is time to make sure you get the best out of your harvest.

The first important task is to sort through all the mushrooms, discarding any wormy or decayed specimens. Humans are not the only creatures that like to gorge on mushrooms, and soft-fleshed species like the Boletes (Ceps, Porcini, Steinpilz in other languages) can become infested by insects and worms pretty fast. Cutting through the soft flesh will reveal any trace of worm holes. Secondly, mushrooms should be separated by type: Boletes, Chanterelles, various gilled mushrooms, puffballs and any other edible species you may have come across. If you are uncertain of any mushroom’s identity, it should be put aside for later identification, and if that fails, discarded.

Mushrooms should be carefully cleaned with a soft brush to remove any grit, small twigs or other forest debris. Suitable nylon brushes can be purchased at cookware shops. In a pinch, though, a soft bristled toothbrush will do the job. The delicate fungi should not be immersed in water as this can destroy subtle flavours, but they can be carefully wiped down with a damp cloth.