Fungus Foray 2008

For our first Sunday of the month, our attention turned from munching pies to munching mushrooms. Our annual fungus foray was to concentrate on the edible species this year, so that in Charles' words “Master Mycophogage and Chef David Atkinson could transform our haul into cloyless dishes”! Sunday was an extremely wet day and only ten intrepid fungus foragers turned up. As we set out, the weather improved, but the going was very muddy, as large plant had been at work, decimating the heath, apparently for the benefit of butterflies! Fungi were few and far between, especially edible examples. We rendezvoused later at the Trafford Arms with our haul and a few mushrooms from Tesco, where David worked his magic and produced some fabulous fungi omelettes.

Fungus Foray

October the 14th was the Fungus Foray, so no pies but Risotto and Mushrooms expertly cooked by David Atkinson back at the Volunteer bar in Charles’ basement. So time for another Pie Interlude: Last month A hand-made pork pie made by Walter Smith’s butchers of Staffordshire won the top prize in a competition to find the best food product in Britain, reported the Independent. The 450g (what’s wrong with a pound?) pie made from cuts of belly and shoulder of free-range pork was named the supreme champion of the Great Taste Awards, which judges more than 4,000 food products submitted by artisanal producers from across the United Kingdom. The competition was run by the Guild of Fine Foods.