Dried and pickled fungi have been important substitutes for vegetables in winter and for meat during times of shortage or when religious rites forbade the consumption of flesh. The demand for wild mushrooms has grown dramatically in recent decades, creating a world market for many species. In Scotland, chanterelle (Cantharellus cibarius), cep (Boletus edulis), hedgehog fungus (Hydnum repandum) and winter chantarelle (Cantharellus tubaeformis) are just some of the fifty or so species which are harvested comercially. The vast majority of Scotland's fungi are edible to some extent
(generally indigestible, but safe) There are some, however, which
contain some severely toxic chemicals.
Some fungi are very tasty and particularly prized by collectors,
particularly as they often have rich, but subtle flavours. In some
cases, however, a person can be allergic to edible fungi, such as
the wood blewitt (Lepista nuda). As with many foods, allergic
reactions may occur in some people in response to some fungi - enjoy,
but take care. COLLECTING FUNGI RESPONSIBLY If you are going to collect fungi (for any purpose), it is important
that you do so with consideration for the environment around you
- fungi may not look beautiful to some people, but they are fundamentally
important to the habitats in which they live. There is a group called
the Scottish Wild Mushroom Forum, who have drawn up a code
for the responsible collection of wild mushrooms.
SOME EDIBLE SCOTTISH FUNGI Click on the image for details
Cooking notes from: |
