Foraged foods often have more depth of flavour than cultivated ones, and this is certainly the case with wild mushrooms, which have a more earthy taste, but there is nothing wrong with more affordable cultivated button mushrooms, portobellos, shiitake or oyster mushrooms. Most cultivated mushrooms just need a wipe with a paper towel or dry pastry brush.
Grilled royal trumpets with garlic, parsley and rosemary Serves 4
Royal trumpet mushrooms look something like wild porcini, but they are a cultivated member of the oyster mushroom family, sometimes called king oyster or king trumpet mushrooms. Their meaty stems are perfect for slicing into thick planks for grilling. It’s simply a matter of adding a herby marinade. Royal trumpets are more budgetfriendly, but large porcini are wonderful grilled this way, too.
Grate a garlic clove into 130ml of olive oil (or finely mince the garlic and add to the oil). Add a bit of roughly chopped rosemary (or thyme or marjoram).
Cut four large royal trumpet mushrooms lengthwise into slices the thickness of a pound coin. Paint them with the olive-oil mixture and cook in a hot castiron griddle pan for two minutes a side. They should sizzle as they hit the pan and brown nicely. Sprinkle with chopped parsley and serve warm.