October and November are peak mushroom season. I’ve foraged myself, in France and in the UK, on Hampstead Heath (now it’s illegal to forage there), where I picked oyster mushrooms from a fallen tree trunk. At home I cooked them simply with butter, white wine and garlic.
You have to be careful though. Even mushroom experts make mistakes. I only pick obvious ones like yellow chanterelles and ceps. To be on the safe side use a trusted supplier such as totallywilduk who will send you a box of foraged goodies.
