Mushrooms
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One of the original fast foods, mushrooms are perhaps at their best when cooked simply - throw into a pan sizzling with butter or olive oil, then sprinkle with fresh garden herbs.
Autumn is the main British mushroom season, with Portobello, chestnut and the ubiquitous closed cup making up the basket. From further afield, try smoky shiitakes, delicate oysters and robust - often dried - porcinis, which are readily available in the supermarket or grocery shop.
From bubbling brie fondue to Italian risotto, these fuss-free dishes show off both wild and cultivated varieties in all their glory.
From bubbling brie fondue to Italian risotto, these fuss-free dishes show off both wild and cultivated varieties in all their glory.
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