Apricot-scented, golden trumpet-shaped caps with a delicate peppery finish and firm bite. The classic partner for poultry, veal, eggs and cream sauces.
Sweet, nutty and crunchy, with tiny spines instead of gills. Holds its firm texture beautifully in the pan and absorbs the flavours it is cooked with.
The king bolete — dense, meaty flesh with a deep nutty aroma. The most prized of all wild mushrooms, for risotto, pasta, roasts or simply sliced raw.
Honeycomb-capped and intensely savoury — the great spring delicacy. The hollow caps carry cream and jus like nothing else. Always served thoroughly cooked.
Morels arrive first in spring; chanterelles follow through summer; ceps peak in the damp of late summer and autumn; pied de mouton carries through into winter. A wet spring or a dry autumn can shift any of it by weeks.
Because these are foraged rather than farmed, we quote against what is actually coming out of the forest that week. Standing orders can be arranged for the season, with volumes confirmed as the harvest allows.
