A Note From Kate Hackworthy

Mushrooms are that versatile funghi with a dangerous streak. I might be too nervous to forage for them myself, but I regularly make use of chestnut, button, shiitake, oyster and dried porcini mushrooms. They add a meaty bite to vegetarian meals, an earthy element to soups and stews and a deep flavour to pastas and risottos. I hope you’ll find some inspiration in this feed.
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Kate Hackworthy


Somerset, UK

A veg-obsessed food writer, baker of kale cupcakes and magazine columnist

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