A. This time of year is brilliant for wild mushrooms and their rich, earthy taste is great for autumnal dishes. Chanterelles, morels and ceps are all chefs’ favourites. The best advice is to keep it simple. Clean off dirt with a small brush or a damp piece of kitchen paper. Slice large ones but leave smaller ones whole. Fry in a little butter and garlic then stir in some thyme leaves and use as a filling for an omelette, or toss with cooked pasta and let the wild mushroom flavours shine. If you’re on a budget, use field or chestnut mushrooms and add just a few wild ones to bump up the flavour.
