Mushrooms, Mycelia, and more


St. George's mushrooms in situ.

St. George’s mushrooms in situ.

Mary Bulfin - wild mushroom foragerIt may seem an odd time to be posting about mushrooms but there is a good reason for my writing at this time. I have been researching growing my own fungi and now seems a good time to get organised for the year ahead. Our first mushrooms, the highly prized Morels, will appear with luck in March, and I want to be ready.

Ready to pick if lucky enough to find them, but also ready to harvest spores and attempt to grow the mycelium at home – an ambitious project, but with the guidance of and the years of experience of Paul Stamets and his team, it’s certainly worth a try.

If you have interest in fungi you will find Paul Stamets’ books and talks quite fascinating. In fact, if you are interested in environmental protection, remediation of pollution, forestry, or the general well-being of our planet then look him up. I was given Mycelium Running as a gift and it’s a book I refer to again and again.

To pick out one topic from the many, how would it be if we could charge our food with sunlight and store the Vitamin D to boost us in dull winter days? In my opinion our poor country is so sadly lacking in natural sunshine that this would be of huge benefit to us all and a lot more accessible to most than a foreign holiday.

We can do this with mushrooms – yes really! They can be shop bought, or even better, wild. Stamets’ method consists basically of exposing the mushrooms to sunlight, they then absorb vitamin D. The mushrooms are then dried and the vit D content remains high for at least a year.

  • For the full method and scientific analyses of content and absorption into body go to
  • See Paul Stamets give a TED talk here: 

A beautiful day

What a gorgeous day, I woke while still dark in the lap of luxury in Farnham Estate, the sky was filled with stars and a thin sliver of moon. As the sun rose to reveal a misty frosty valley two wild hares came lolloping across the fields and foraged beneath my window.

Not too much later a bunch of us humans took to the woods and fields around this beautiful estate to see what good things we could find for dinner. We spent a  most enjoyable few hours hunting down green leaves and fungi. Then home to the music room for a warming lunch and chat.

Sadly I had to leave before dinner but I did get an indication of what head chef Phillipe and his team had in store for tonight, enjoy and looking forward to seeing the photos.


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