So, with such perfect conditions, the Sous Chef and I decided to go out and see what we could find for our mushroom risotto. He was particularly keen to find some Penny Bun Boletes (Ceps or Porcini mushrooms) but other boletes would be fine, too. Boletes are not like the mushrooms with ridges or gills underneath their caps, a bolete's underside looks like a sponge, with lots of pores. We tend to find beech and birch boletes, and slippery jack (another good 'un), but it's ceps that are the best. When it comes to other mushrooms, the gilled sort, we have a few set favourites that we can recognise with confidence but we also took along two books on mushrooms to help with identification on some borderline cases. These gilled types are the ones that contain the deadly-poisonous varieties so while boletes are pretty safe, with the others you have to be sure. Really sure. (some make you feel unwell, others can kill you without warning. Kidney failure). So you have to be sure.
It was some time later we bumped into a group of 6 walkers who had a basket chock FULL of boletes. It put our meagre find into the shade. But hey - we had three large boletes and a small one, enough for our risotto and any more would just be greedy.
A train ride home and a hot bath followed by a creamy wild mushroom risotto, cooked with the day's find. Delicious! I flippin' love autumn.

