John Miller
Mushroom season in the UK typically runs from late August to November, with September and October being the peak months for mushroom foraging. The cooler, damper months provide the perfect conditions for wild mushrooms to flourish. Varieties such as porcini, chanterelles, and field mushrooms are most abundant during this time. While autumn is the prime season, mushrooms like velvet shank and oyster varieties can be found in winter, and chicken of the woods often appears in summer. Foraging for mushrooms can be done in woodlands and on forest floors, particularly near oak, beech, or birch trees, as well as in meadows and heathlands.
| Characteristics | Values |
|---|---|
| Season | Late August to November |
| Peak Months | September and October |
| Varieties in Season | Porcini, Chanterelles, Field Mushrooms, Chicken of the Woods, Velvet Shank, Oyster |
| Locations | Woodlands, Forest Floors, Meadows, Heathlands |
| Trees Nearby | Oak, Beech, Birch |
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What You'll Learn
Morel mushrooms are in season from April to June
Morel mushrooms are a highly sought-after ingredient for chefs and food enthusiasts. They are prized for their earthy, nutty flavour and meaty texture. Morel mushrooms are typically in season from March or April to May or June. The exact timing depends on location, weather conditions, and the specific type of morel. Morel mushrooms favour warmer springs and are typically found after rainfall, as they require moisture to grow.
Morel mushrooms are not easy to find and are considered uncommon in the UK. They are often found in woodlands or under copses of broad-leaved trees. Their fruiting bodies can grow in groups or as solitary mushrooms. Morels have a distinctive appearance, with a cap that resembles a pitted sponge or honeycomb in a yellowish-brown to grey-brown colour. The cap sits atop a whitish, creamy-white stem, and the entire mushroom can range from 3 cm to 20 cm in height, with an average of around 10 cm.
It is important to note that while morel mushrooms are edible and delicious when cooked, they should not be consumed raw or in large quantities as they contain a mildly toxic substance that is destroyed during cooking. Always make sure to properly identify any wild mushrooms before consuming them and follow safety guidelines.
For those interested in foraging for morel mushrooms, there are online resources and maps that can help increase your chances of success. These maps provide information on recent morel sightings, tree species, soil temperatures, and disturbances like wildfires, which can all impact the likelihood of finding morels. Joining a local mushroom club or mycological society is another great way to connect with experts and build confidence in identifying and foraging for morel mushrooms.
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Yellow Leg Chanterelles are in season from April to June
Yellow Leg Chanterelles, also known as Girolles in Italian cuisine, are a culinary delicacy. These mushrooms are prized for their distinctive flavour profile and versatility in cooking. They grow in the wild in the UK and are generally found between August and December, making them a true winter mushroom. However, their seasonality may vary depending on the region and weather conditions.
Yellow Leg Chanterelles have a bright yellow or orange stem, giving them their common name, and beige gills that are vein-like rather than deeply grooved. They grow to about 5-8 cm tall and have a wavy, irregular cap. While they may resemble any other "little brown mushroom" from above, their bright yellow underside and distinctive forked folds are key identifiers.
These mushrooms are considered a choice edible fungus, with a strong peppery taste similar to other chanterelles, but lacking the sweeter notes. They are highly regarded by culinary enthusiasts for their ability to elevate a wide array of dishes. Chanterelles maintain their robust flavour profile even when incorporated into hearty dishes, adding depth and complexity to stews, soups, and various other main courses.
When foraging for Yellow Leg Chanterelles, it is important to be cautious and properly identify them to avoid confusion with poisonous mushrooms. They are typically found in both coniferous and deciduous woodlands, often on beech mossy roots or between broadleaf and pine trees. Wet leaf litter seems to suit them particularly well.
In terms of preparation, Yellow Leg Chanterelles are quite versatile. They can be sautéed, roasted, grilled, or used in creamy sauces and gravies. When sautéing, it is recommended to heat a skillet pan over medium-high heat, add butter or olive oil, and cook the sliced chanterelles until they are golden brown and tender. Roasting involves tossing them with olive oil, garlic, and herbs, then baking at 200°C for 15-20 minutes until golden brown. Grilling adds a smoky flavour and enhances their meaty texture. For a creamy sauce, chanterelles can be added to pasta, risotto, or as a topping for grilled meat.
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King Oyster mushrooms are in season from June to August
While there is no fixed start or finish to mushroom season in the UK, as different species thrive throughout the year, King Oyster mushrooms are in season from June to August.
King Oyster mushrooms are unique among oyster mushrooms in that they do not produce shelf-like formations. Instead, they produce a mushroom with a round cap and a defined stem. The cap unrolls with age, becoming flat and eventually uncurled. They are also one of the largest oyster mushrooms, with some single fruits weighing over one pound. They are highly desirable as a culinary treat due to their thick, meaty texture and bold taste. They can be grown indoors, in which case the growing conditions will determine the mushroom's appearance. For example, growing King Oyster mushrooms with minimal fresh air and low light levels will result in a fat, tall stem and a tiny cap. On the other hand, lots of fresh air and light will produce a mushroom with a small stem and a large, dark cap.
King Oyster mushrooms are quite resilient against contamination but can be susceptible to blotch, a bacterial infection caused by excessive humidity. To prevent this, it is important to reduce humidity and ensure that water droplets do not remain on the mushroom for too long.
When foraging for King Oyster mushrooms, it is important to correctly identify them, as there are similar-looking mushrooms that may be poisonous. Size is a key indicator, as King Oyster mushrooms are quite large, growing to over 15 cm in size. They are grey in colour and grow on deciduous trees, particularly beech trees.
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Girolle, or Golden Chanterelle, mushrooms are in season from June to August
Girolle, or Golden Chanterelle mushrooms, are in season from June to August. They are highly sought-after by mushroom hunters and chefs alike, often considered to be on the same gourmet fungi shortlist as truffles and morels. With a distinctive taste and aroma, these mushrooms have a fruity or earthy fragrance, and some can even be considered spicy. They are funnel-shaped, with a cap that varies in colour from pale to dark yellow or orange, and white flesh. They emit a fruity aroma and often have a mildly peppery taste.
In the UK, chanterelles may be found from July through December, typically growing in mossy coniferous forests, but they are also found in mountainous birch forests and among grasses and low-growing herbs. They are common in Eurasia, North America, and Africa, and gained popularity as edible mushrooms in the 18th century through their inclusion in French cuisine.
The name chanterelle originates from the Greek "kantharos", meaning "tankard" or "cup", referring to their general shape. They are rich in flavour and have a distinctive taste and aroma that is hard to characterise.
Chanterelles are difficult to find in the Netherlands but are still found in abundance in Eastern Europe, where the season runs from May to October. They are picked in Canada from November to January and can be found in Portugal from January to March.
Grilled, fried, or seasoned, these mushrooms are a delicious treat and a favourite of many.
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Chicken of the Woods mushrooms are in season during the summer
Chicken of the Woods mushrooms (Laetiporus sulphureus) are a tasty treat, often found in the summer months in the UK. They are a relatively common sight on many trees during the summer and early autumn, but their distinctive appearance makes them easy to spot. With a bright yellow to orange topside and a yellowish underside, they are a bold bracket fungus, growing in large clusters of undulating fan-shaped shelves.
These mushrooms are aptly named, as they are said to taste and have a texture similar to chicken, making them a popular meat substitute in vegetarian dishes. They can be sliced thinly and sautéed, added to rice dishes, or cut into larger chunks and fried, roasted, or soaked in milk and flour for a crispy texture. Some people also like to freeze Chicken of the Woods mushrooms, either raw or cooked in butter first.
Chicken of the Woods mushrooms are typically found on hardwood trees, including oak, chestnut, and willow, and fruit trees such as cherry. They are often spotted on dead or dying trees and are most commonly seen in late summer, from August to September, following heavy summer rainfall. They can be found across the UK, with one strain discovered growing on a large oak tree on the western shore of Loch Lomond in Scotland.
Foragers should be aware that Chicken of the Woods mushrooms should not be eaten if found on yew, eucalyptus, or cedar trees, as they can cause severe gastric upsets due to the absorption of toxins from the wood. However, all species of Laetiporus are described as edible, and any toxicity is rooted in the tree itself. As with any mushroom foraging, it is important to be confident in your identification before consuming any fungi.
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Frequently asked questions
Mushroom season in the UK typically runs from late August to November, with September and October being the peak months for mushroom foraging.
Varieties such as porcini, chanterelles, and field mushrooms are most abundant during the autumn season.
Oyster mushrooms can be found on decaying wood all year.
Mushroom identification takes skill and practice. It is recommended to use an identification book specific to fungi and choose species that aren't easily confused with poisonous fungi. If in doubt, confirm the identity with an expert or do not consume.
