CAUTION - MUST BE COOKED BEFORE EATING.
Even after cooking a small number of people develop digestive discomfort after consuming Blewits (wood or field), so it is best to cook and try a small piece of mushroom to ensure you can tolerate them.
Supplied by Andy Pearman's no dig orchard and hedgerow pastures that surround his market garden. Andy has been enjoying an abundance of Blewits every autumn as soon as the weather cools down for a number of years.
Cook them in butter with some fresh chopped garlic sea salt and finely chopped parsley (or any of the leafy greens supplied in our Wild Mineral Boost Mix in Novembers biome box). Ensure they are piping hot and fully softened before eating.
Bake them with a drizzle of olive oil, shredded basil, chopped tomatoes and sea salt until they are piping hot and thoroughly softened.
Make a mushroom and veg soup with your Wild Mineral boost mix - simply chop them all up, sauté gently in butter or olive oil, add sea salt to taste and top up with enough water to make enough soup for 2. Boil until fully cooked and softened. Serve as is, or blend in a food processor. Add cream cheese or soured cream to serve and stir in.
Cheese and mushroom bagels: Chop the mushroom into small pieces, cook in olive oil or butter in a frying pan, sprinkle with sea salt, add finely chopped parsley. Cook until piping hot and softened. Stir in some grated or cheese until just melted and spread thickly on a freshly toasted and buttered bagel. You can also use this as a filling for jacket potatoes, or as a topping on crackers.