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.
Among the stellar array of colourful, sculpturesque and eccentric wild mushrooms, the waxcap family (hygrocybes) shine brightest. They are the rare, beautiful jewels of the fungi world, shining like rubies, emeralds and diamonds in late autumn meadows, lawns and graveyards.
Risotto has to be one of the nicest ways to use the mixed bag of fungi that so often comes back from a foray. The warm, earthy flavours of most wild mushrooms lend themselves really well to the generous unctiousness of a well made sofritto.
Though not strong in flavour and a little flimsy of texture, these mushrooms are well worth picking for their beautiful colour, which is even more striking in a basket next to chanterelles – which they can often be found growing alongside.