Woods and Fungi Wonder
The brambles and wild raspberries are beginning to disappear, but as the mornings turn damp and misty, the hedgerows, woodland edges and fields reveal a whole new collection of treasures.
Mushrooms and fungi appear almost overnight, tucked away on old tree stumps, beneath fallen leaves or hiding amongst the yellowing grass. Some are familiar, some wonderfully strange, and all are a reminder to appreciate the season turning around us.
Making leather things that have a purpose is particularly inspiring, especially those that become part of everyday life. There is something very satisfying about designing an object around the thing it is intended to carry, rather than simply making something because it looks nice.
That was the idea behind a new Foraging Bag Workshop at ArtisOn in Masham, North Yorkshire.
The bag is a simple drawstring design, made from a combination of leathers chosen for their different qualities. The sides are soft and supple, giving delicate treasures such as mushrooms and fungi a little protection from being knocked about, while the heavier leather base provides a firm foundation and helps prevent everything inside from getting squashed.
The drawstring keeps your finds safely tucked away as you wander, and, as with all handmade leather goods, the bag will gradually develop its own character with use — picking up the little marks and patina that tell the story of where it has been.
And, of course, after a morning spent exploring, there is nothing quite like bringing your finds back to the kitchen. Here is a delicious recipe for your woodland gatherings.
Simple Wild Mushroom Risotto
Serves 2–3
- 200g risotto rice
- 250–300g wild mushrooms, carefully identified and suitable for eating
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 750ml vegetable stock, kept warm
- A good splash of dry white wine (optional)
- 1 tbsp olive oil
- A handful of fresh parsley
- Salt and black pepper
- A little lemon juice
- Nutritional yeast or a spoonful of dairy-free cream, if you like
Warm the olive oil in a heavy pan and gently cook the onion for about 5 minutes until soft. Add the garlic and mushrooms and cook for another couple of minutes.
Stir in the risotto rice and cook for a minute or two, then add the wine if using. Once it has evaporated, begin adding the warm stock a ladleful at a time, stirring regularly and allowing each addition to absorb before adding the next.
After about 20 minutes, the rice should be creamy but still have a little bite. Season with salt, pepper and a squeeze of lemon, then stir through plenty of chopped parsley. A little nutritional yeast or dairy-free cream makes it extra rich and silky.
And there you have it — a bowl of autumn, gathered from the landscape around you.
Just remember that wild fungi should only ever be eaten when you are completely certain of their identification.