Winter is a perfect time for foraging. Winter isn’t just about wood fires, deep rich red wine, pasta and dark chocolate puddings. No, no, no… Well it’s taken a lot of convincing for me to believe it too! But it’s also about popping on your Icelandic woollen socks, your wellingtons, a big jacket, and a scarf accompanied with a basket, and getting your pink cheeks out into the wilderness.

Mushrooms are wonderful this time of the year, and many exciting foraging mushroom pickers will be selling all sorts at local markets. I picked up some pine mushrooms from a local seasonal supplier at a market last week and they were divine! If you’re lucky you could even get a dear friend to go with you to a foraging workshop, like this rad Mushroom Foraging at the Commoner I wanna go with a dear friend. Please dear friend go with me?

I’ve got a delicious mushroom recipe, a must after you’ve been foraging, and it just happens to go perfectly with wood fires, deep rich red wine, pasta and of course to finish, dark chocolate puddings.

Mushroom, Ricotta and Thyme on Sourdough

Mushroom
Olive Oil
Butter
2 Slices Sourdough toast
Ricotta
Thyme

Pop – a splash of olive oil in a pan – add oil as you need
Add – mushrooms and thyme and cook until mushrooms are soft
Add – salt to taste
Toast – sourdough and coat with lashings of butter
Pop – mushrooms on sourdough
Sprinkle – ricotta on top of mushrooms
Drizzle – a little olive oil over the toast