Black trumpet mushroom and black tahini go together like alcohol & bad decisions. Earthy mushrooms with charcoal flavoured tahini. Win.

A brilliant way of preserving chanterelle mushrooms by making a sweet miso. This can be used in a whole host of ways. Additions to soups, stocks, noodles, marinating meat and vegetables. The list is endless.

Okay, okay.. Breaded puffballs aren’t a new thing. But, our upcycled ketchup to go along with them is a brilliant way to use up any waste. And, most importantly, a delicious combo!

One of the first sauces I learnt as a chef. And it lends itself massively to a mushroom ragu. A must try!

A foragers take on the pub classic! If you’re British, and were around in the 90s, breaded deep-fried button mushrooms were most likely on the menu at your local pub. And, guilty as I feel, I love them. The puffball have an almost mozzarella like texture. Delicious!

Braised down in dry cider & spices this mushroom takes on a lobster like flavour. Sealed in a pan for that crispy texture on the outside. Perfect! 

Properly sweet, smokey & sticky jerky using the seasonal beefsteak fungus. You'd be hard to tell this apart from meat

If a French thermidor, Swiss fondue & a Dorset forager had a baby, this would be its offspring.

Match made in heaven! Beautifully smooth soup, topped with crispy brown butter chanterelle…

A spicy snack & great way to preserve chicken of the woods fungi.