How-To Guides

How to Cook Wild Mushrooms: A Seasonal Guide to Preparation & Inspiration

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Golden girolles and ceps sautéed in a cast-iron skillet with butter, garlic and parsley

How to Cook Wild Mushrooms: Autumn is the best time of year for foraging wild mushrooms in the UK. The combination of wet yet still mild weather and lowering ground temperatures creates perfect conditions for mushrooms to spawn and grow. Predominantly found in woodland, forests and occasionally fields, there are hundreds of varieties native to the UK, many of which are not edible. Of the edible varieties, a handful stand out for flavour, so keep an eye out for ceps (also known as penny buns or porcini), girolles, grey and black chanterelles, hen of the woods, beefsteak and morels. If you are planning to forage, please do your research and be certain you know what you are looking for. Wild mushrooms are also available from good greengrocers.

They are a true seasonal gem and, if you are lucky enough to have them in the kitchen, you have myriad options for how to use them. Before you start cooking, a little prep and cleaning helps. Two bits of kit make life easier: a paring knife and a mushroom brush. First, use the paring knife to cut away any dirt from the base of the stems, then scrape any dirt from the stem. Turn the mushroom upside down and use the brush to remove any dirt from the gills, brushing in the same direction as the gills and away from the mushroom. Continue with the brush to remove any remaining dirt from the cap.

In the case of morels, or very dirty mushrooms of any variety, give them a very quick rinse in cold water. Mushrooms behave like sponges, so do not let them soak. Fill a bowl or container with cold water and briefly drop the mushrooms in, agitate with your fingers, then lift out onto kitchen paper or a clean cloth.

Wild mushrooms offer plenty of cooking options. They can be sautéed or fried, braised or poached, pickled or marinated, and even eaten raw. The method below outlines what is likely the most common preparation: sautéing.

How to Sauté Wild Mushrooms

  1. Cut the mushrooms into even, bite-sized pieces. Slice or halve larger mushrooms and leave the small ones whole so they cook evenly. Trim and cut into similar-sized pieces, about 1cm thick for slices.
  2. Set a heavy-based frying pan or cast-iron skillet over a medium to medium-high heat and add a glug of oil and a knob of butter. When the butter is foaming and lightly nut-brown, add the mushrooms in batches as necessary. Season with a little fine sea salt and shake the pan so they are evenly spread.
  3. Cook in the foaming butter for 90 seconds without moving the pan to achieve browning. Toss or turn the mushrooms and cook for a further 60–90 seconds until golden and caramelised at the edges.
  4. Check the seasoning and adjust as necessary. If you like, add sliced garlic and chopped parsley for the final 30 seconds, then finish with a squeeze of lemon or a spoon of the browned butter.

Top Tips for Sautéing Wild Mushrooms

  • Don’t crowd the pan. For proper browning and caramelisation, work in batches. If the pan is crowded, the heat drops, the mushrooms release moisture and end up poaching and turning slimy.
  • Keep the heat up. You want the butter foaming and lightly browned, not dark and never burning. Adjust the hob rather than letting the pan smoke.
  • Minimal tossing. Too much movement makes mushrooms break up and lose texture. Let colour develop, then turn once.
  • Finish with flavour. Once nicely coloured, add sliced garlic, chopped parsley and a squeeze of lemon. Or try a splash of Marsala, a glug of cream and a little chopped tarragon. They’re also lovely left simply, with a spoon of the browned butter from the pan.

Other Ideas for Cooking Wild Mushrooms

  • Mushroom fritti. Sliced porcini (cep) deep-fried in a light tempura batter is a lovely thing.
  • Simple broths. Chanterelles and morels dropped into simmering stock create a wonderful broth, ready for pasta or spätzle.
  • Baked with cream. Mushrooms baked with cream, garlic and a little white wine are decadent and delicious.
  • Quick pickles. Very fresh girolles in a light, delicate pickling liquor, jarred, make a treat in a couple of months.
  • Drying and storing. For preserving, wild mushrooms dry brilliantly. Use a very low fan oven for 24 hours, or a dehydrator if you have one. Once dried they keep for months and perk up many a dish or stock.
  • Stews and braises. Added to a stew or braise, they provide a lovely background note. Think boeuf bourguignon or coq au Riesling.

Best Meat Pairings for Wild Mushrooms

Wild mushrooms pair naturally with beef, chicken, pork and game, their earthy richness enhancing each with deep, savoury flavour. They work beautifully in steak sauces, creamy chicken dishes, pork chops with mushrooms, and slow-cooked game stews.

For a great example of this classic pairing, see George Ryle’s Bavette Steak with Ceps, Garlic & Parsley, a simple autumnal recipe where buttery golden ceps meet juicy, medium-rare bavette. It’s a dish that shows how well wild mushrooms like ceps, girolles and chanterelles complement the flavour of heritage breed beef.

Whether pan-fried, roasted or braised, wild mushrooms bring an unmistakable umami depth to meat dishes throughout the season.

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Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating.

In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival.

Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas, and their three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.

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  • We are firmly of the belief that our pork is as good as it has ever been, the breeding, the rearing, the dry ageing and of course the butchery. All of it functioning in harmony to provide us with some high-grade pork. Loin chops seem to be having their moment in the sun, currently a firm favourite amongst our restaurant community, and rightly so. A classic; the leaner eye meat enveloped by a lovely cover of fat, cut thick and cooked well, they are so, so good. A little less well known, but no less delicious, and a cracking option for sharing, our shoulder chops are a slightly different beast. We split our shoulders in half and age the so-called Boston butt, when ready, the shoulder chops are cut from this section. The eye meat is made up of the collar or neck fillet and has excellent natural marbling. You then get a little of the blade and the muscles that surround it, this is darker, more richly flavoured meat. You still get the cover of fat, which, once rendered, tastes incredible. All in all, a fantastic sharing chop and a slight point of difference from the loin chops. Both supremely delicious!
  • The process of developing a dish with chefs is a rewarding one, made all the more so when we have the chance to eat the end product. As was the case here upon a recent (ish) visit to @rambutan_ldn Conversations around the best steak to use for this dish began months ago and we were able to offer our expert advice as Sofia and her team fine-tuned the balance of flavours, spices and textures. A few different cuts were trialled, and, in the end, it was our rump steaks which triumphed! Their flavour and fat able to be carried by that rich and deep curry sauce, with brighter notes and acidity being offered up by the parsley temper and little pearls of onion. It is truly a triumph. A marriage of Yorkshire beef and traditional Sri Lankan flavours and we couldn’t be prouder to see it on the menu and being enjoyed by their lucky guests!
  • What salt should you use when cooking steaks and chops? Does it matter? Well, we have, in the past, taken some heat in the comments from people saying that we are using the wrong salt on our steaks. “You should be using fine salt!”, “flaky salt on steaks!! NO WAY!”, “It just falls off!”, to give you a few examples. So, to put the debate to bed we undertook an extremely controlled, scientific experiment to determine which salt is the best salt to use on your steaks. In a field, with a piece of goose skirt, a barbecue and two varieties of sea salt (that’s one important detail, to use sea salt, not table salt) and a desire to eat well seasoned steak. Poor us! Watch the video to find our conclusions, which will also feature in an academic journal soon – a seminal piece of scientific research. #sodiyum #flakysalt4life
  • A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
  • Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
  • To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic. Here is @grylos with what feels like one of his best ideas to date. A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon. Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour. A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home. A dish for the season, if ever there was one.
  • We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
  • A while back we had the pleasure of visiting @petea25 at the @cantonarms Arms, where we spoke about their ever evolving menu, a place that is not afraid to cook things until they are gone and then move on to something new. We saw how they treated the Swaledale pork chop, and it told you everything you needed to know. Cooked with care, handled properly, and full of flavour. It was, simply, delicious.
@swaledalebutchers
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•
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We are firmly of the belief that our pork is as good as it has ever been, the breeding, the rearing, the dry ageing and of course the butchery. All of it functioning in harmony to provide us with some high-grade pork. Loin chops seem to be having their moment in the sun, currently a firm favourite amongst our restaurant community, and rightly so. A classic; the leaner eye meat enveloped by a lovely cover of fat, cut thick and cooked well, they are so, so good. A little less well known, but no less delicious, and a cracking option for sharing, our shoulder chops are a slightly different beast. We split our shoulders in half and age the so-called Boston butt, when ready, the shoulder chops are cut from this section. The eye meat is made up of the collar or neck fillet and has excellent natural marbling. You then get a little of the blade and the muscles that surround it, this is darker, more richly flavoured meat. You still get the cover of fat, which, once rendered, tastes incredible. All in all, a fantastic sharing chop and a slight point of difference from the loin chops. Both supremely delicious!
4 hours ago
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@swaledalebutchers
@swaledalebutchers
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The process of developing a dish with chefs is a rewarding one, made all the more so when we have the chance to eat the end product. As was the case here upon a recent (ish) visit to @rambutan_ldn Conversations around the best steak to use for this dish began months ago and we were able to offer our expert advice as Sofia and her team fine-tuned the balance of flavours, spices and textures. A few different cuts were trialled, and, in the end, it was our rump steaks which triumphed! Their flavour and fat able to be carried by that rich and deep curry sauce, with brighter notes and acidity being offered up by the parsley temper and little pearls of onion. It is truly a triumph. A marriage of Yorkshire beef and traditional Sri Lankan flavours and we couldn’t be prouder to see it on the menu and being enjoyed by their lucky guests!
7 days ago
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@swaledalebutchers
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What salt should you use when cooking steaks and chops? Does it matter? Well, we have, in the past, taken some heat in the comments from people saying that we are using the wrong salt on our steaks. “You should be using fine salt!”, “flaky salt on steaks!! NO WAY!”, “It just falls off!”, to give you a few examples. So, to put the debate to bed we undertook an extremely controlled, scientific experiment to determine which salt is the best salt to use on your steaks. In a field, with a piece of goose skirt, a barbecue and two varieties of sea salt (that’s one important detail, to use sea salt, not table salt) and a desire to eat well seasoned steak. Poor us! Watch the video to find our conclusions, which will also feature in an academic journal soon – a seminal piece of scientific research. #sodiyum #flakysalt4life
2 weeks ago
12915
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A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
@swaledalebutchers
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A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
2 weeks ago
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@swaledalebutchers
@swaledalebutchers
•
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Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
4 weeks ago
1,28332
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@swaledalebutchers
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•
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To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic. Here is @grylos with what feels like one of his best ideas to date. A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon. Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour. A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home. A dish for the season, if ever there was one.
1 month ago
1839
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We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
@swaledalebutchers
@swaledalebutchers
•
Follow
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
1 month ago
761
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7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A while back we had the pleasure of visiting @petea25 at the @cantonarms Arms, where we spoke about their ever evolving menu, a place that is not afraid to cook things until they are gone and then move on to something new. We saw how they treated the Swaledale pork chop, and it told you everything you needed to know. Cooked with care, handled properly, and full of flavour. It was, simply, delicious.
1 month ago
38110
View on Instagram |
8/8