Home » Uncategorized » A feast for foragers

A feast for foragers


Back in France for the summer, I am delighted to see a bumper crop of cèpe mushrooms in the forests. I am regularly feasting on them, fried with chopped shallots and garlic in olive oil. Serve them with a handful of chopped parsley and season well. A well deserved treat after a trudge through the forest.If you decide to go foraging, do so with caution as many mushroom varieties are poisonous.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s