On our trip to Spain, we were taken out by micologist and forester Gionata Spazzi who here gives us an account of our findings…
The day was blessed by the finest spring sunshine. After a slide show introduction on the secretive and surprising world of forest fungi at breakfast table we set off guided by Seb and Lydia down by the river walk. Here a fragment of ancient Asturian Forest still thrives. The fungi forager would hope to find here at this time of the year morels and oyster mushrooms. It looked promising for oyster mushrooms as we spotted a number of fallen poplar trees. Oyster mushroom is a saprophytic species which decomposes freshly fallen trees and has a liking for poplar and willow. But it was not to be .We still found a good healthy selection of spring species of fungi such as
, Phallus inpudicus, Poliporus squamosus, Ganoderma applanatum none which of culinary interest.
Our foraging attention turned quickly to an abundance of wild herbs at their best and most tender stage for picking:
Wild garlic, dandelion, wild aniseed, wild fennel, greater plantain, nettle, chickweed, nasturtium.
With baskets full of wild herbs we meandered out of the river woodland through lush farm fields and old farm buildings. Back at Posada del Valle, energised and inspired by the walk a group of us volunteered as chefs team to transform our natures gift into a culinary treasure. The result was a most enjoyable tasty and refreshing meal which included a taste of the sea from the previous day sea forage.
-wild herbs soufflé: light and full of flavour
-wild garlic pesto: rich and nourishing
We are all looking forward to continue sharing the wild feast harvest experience (and much more) with our German, Dutch, Spanish and Hungarian Future of Food partners during our return autumn meeting in Ireland for a taste of our clean ocean, lush meadows and thriving green forests