Richard Fortey describes his global experiences with fungi, from mushrooming in the woods of Oxfordshire, UK, to dining on earthy porcini in northern Italy.
In a beechwood in the Chilterns, UK, Fortey marvels at the emergence of circular patches of a fungus from the fallen trunk of a cherry tree, 'like a prisoner prospering after release from confinement'.
Beside the bluebells and celandines on the woodland floor, Fortey searches for morels, 'the most delicious of all fungi'.
Fortey samples a drop of the latex exuded from an inedible mushroom called the fiery milkcap; the taste began sweetly, moved to hot and peppery, and then to a sensation of toothache.
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