Shitake Mushroom Forage
“The mushrooms are ready!”
It’s a wet Tuesday in February here in Pembrokeshire and in between the rainsqualls I head out to harvest Mike’s Shitake mushrooms with Jeb.
Holed up against a south-facing wall are stacks of 3ft logs covered in moss, with our shitake’s poking out of cracks and crevices.
I’d always associated mushrooms with September, with wet, warm weather, so it took me a bit by surprise to see them happily growing outside in the rain. Pembrokeshire is blessed with a wet climate in the winter months and our mild temperatures of late have their obvious advantages!
Part of running a seasonal restaurant is taking advantage of gluts of food as they come up. I’ve just dropped two carrier bags of shitakes in the Llys Meddyg kitchen and our chef, Matt, is about to pickle them in soy and sherry vinegar to preserve them for dishes to come.