Field mushroom hunting: Mushrooms in Milk


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. Ruth says:

    Caroline… I have a question about field mushrooms – how do you know which ones are “safe” to pick? What about the ones that have magical properties? Are they easy to tell apart?

  2. Caroline says:

    The best way of mushroom picking safely is to go with someone who actually knows what they’re doing. That’s why guided mushroom hunts are so good – they will show you the safe ones and I’m sure if you ask, they’ll point out the magic ones too! Once you’ve seen a field mushroom, you won’t have any problems in identifying them but, if in doubt, don’t eat.

  3. How could anyone add that horrible garlic to boiled mushrooms. It completely changes the flavour of every food it is added to. All u need is salt added to the boiled mushrooms to flavour them.

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