FRESH ST. GEORGE'S 250g

SEASON: March-May

St. George's mushrooms are some of the few edible species of larger mushrooms found in the UK during spring. April 23rd is a convenient date to choose for its common name since they appear around this marked event and usually continue until May.

Their typical habitat is pastureland, but they can also be found in grassy roadside verges and woodland edges, often in small to medium-sized groups. During any other time of the year (mainly the mushroom season in autumn), white gilled mushrooms (or 'whitish' as in C. gamboasa's case) tend to be untrusted, and for a good reason too; many potently poisonous species share the same coloured gills. However, during the spring season, the St. George's Mushroom can hardly be mistaken for any other species.

It goes without saying that the St. George's Mushroom is a most welcome sight for any forager, especially at this time of year. They are highly prized not only for their taste but also for their flexibility; they can be dried, pickled, or cooked. In terms of taste, St. George's mushrooms provide a delightful balance. They boast a pleasing and unique nutty flavour complemented by subtle fruity notes.

Due to their natural growing habitat, these mushrooms will contain loose soil and grit. To prepare them, fill a bowl with cold water, toss the mushrooms in batches and agitate them in the water for a few seconds. Lift them out of the water and repeat the process 2-3 times, working quickly until the water is clear. 

The best way to enjoy them is by gently sautéing them with butter, then adding fresh herbs and a slice of fresh garlic to finish.

Origin: UK

Net: 250g