Firstly, if you are going to forage for mushrooms and fungi, go with someone who knows what they are doing, there are some fungi that are deadly poisonous, and many that will make you quite ill, and quite a few that quite simply taste revolting, so someone with knowledge will make the whole experience far more pleasant. Somerset Wildlife are running a couple of foraging courses if you are interested.
This, in my opinion, is the best and only way of cooking fresh wild fungi.
You will need, per person:
A slice of toast
Butter
A good two handfuls of fungi (Ceps or Chanterelles), cleaned and sliced
A slice of locally cured Bacon, cut thinly into strips
Some Garlic, chopped
A few sprigs of parsley
One fresh egg.
In a roomy frying pan, melt the butter and start to fry the bacon and garlic, put in the sliced mushrooms and keep stirring so they don't stick till they have sweated out plenty of water. sprinkle over the finely chopped parsley and allow to reduce on a lower heat while you cook the egg.
Fry the egg in your favourite way in a separate frying pan
Spoon the cooked fungi and juices over the buttered toast and place your egg on top.
Enjoy while hot.
Whenever my dad and I go mushrooming, this is the treat we cook when we come home from a successful forage. It's simple and wonderful.
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