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The Magic of Mushrooms at Salvos

Sunday 29th October. 11am - 8pm.

Wild fungi or mushrooms out-number our wild plants at a ratio of 6:1, that's a lot of mushrooms... If you've ever wanted to pick your own edible mushrooms and/or been interested in learning more about the amazing organisms of the 5th kingdom, then this event will tick your boxes.

The day will begin at 11am with a 3-4 hour foray searching for and looking at a range of edible, medicinal, useful, toxic and bizarre species of wild fungi. Once the foray is finished, you will then have time to head home, grab a cuppa and get changed before heading down to Salvos: in Headingley for a 3 course wild mushroom dinner starting at 6pm (even dessert will have a mushroom theme...).

Fungi are more closely related to animals than they are plants and it was long believed that they were
in the plant kingdom, more specifically, cryptogams, non-flowering, spore dropping organisms like mosses and ferns, that was until the 1980's when it …
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500ml Homemade Stock
1kg Older Softer Ceps,
Large Onion, finely chopped
3 Garlic, finely chopped
100g Pancetta 
150ml double Cream
25g Unsalted Butter 
1 Tsp Oil
Small fresh young cep sliced
Thyme finely chopped
Fresh Black Pepper  


1) Heat the butter/oil gently, add the onion, sweat gently for 5-6 mins, add the older ceps, sweat 3-4 mins, add garlic, sweat for 2 mins more, add the stock and bring to a very gentle simmer. 

2) Once simmering, remove from heat add cream, pepper and blend/blitz - the larger ratio of ceps to stock should give a thickish, viscousy consistency - put to one side. 

3) In the meantime, fry the pancetta and cook until golden-brown and slightly crispy, drain on kitchen roll to remove excess fat. Ladle soup into bowls, add young sli…