One of the best reasons to preserve food is that the process keeps fruit and vegetables at their tastiest, so they can be enjoyed when they aren’t in season. This means that when something is in season, it’s a good idea to get as much of it preserved as possible, whether just simply on its own or in a chutney,sauce or confit.
Mushrooms are generally harvested in the UK from April (when St George mushrooms are at their best) until late December when Chanterelle mushrooms come into season. However, peak foraging season is autumn and will take place over the next few weeks. The warm, wet weather this summer means that UK preservers will see an abundance of mushrooms this year. It is estimated that there could be up to 3,000 species of edible fungi in the UK.
When mushroom foraging, wherever you are, it is important that you are well informed or take an expert with you, as we all know, some species are poisonous if consumed.
Le Parfait suggests an ideal way to preserve mushrooms is in this mushroom confit which can then be enjoyed as antipasti on toast or warmed up and eaten along with a roast. Another great mushroom recipe is this one for mushroom ketchup.
You can see the perfect Mushroom confit recipe here, it’s the perfect Christmas gift or just a treat for yourself.
For more recipes, starter packs and ideas, visit Le Parfait here.