Into the woods

The experts at River Cottage share how to forage for mushrooms

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Published: September 18, 2026
This Article was written by: Contributor
cooking, events, food, foraging

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This article first appeared in our Organic September 2026 issue of My Green Pod Magazine, published 09 September 2026. Click here to subscribe to our digital edition and get each issue delivered straight to your inbox

There’s a quiet magic to early autumn, as the light softens and the land begins to shift into a slower rhythm.

While the hedgerows are laden with blackberries and apples begin to bend tree branches, something equally fascinating and exciting is happening closer to the ground: mushrooms begin to appear.

Part of the fascination with mushrooms lies in their mystery. Appearing quietly as the seasons shift, fungi play a vital role in woodland ecosystems while remaining largely hidden from view.

Mushroom foraging encourages us to slow down and notice the landscape differently, turning a woodland walk into something more curious and attentive.

Mushroom foraging is about discovery and respect. Safe identification should never be left to guesswork, so expert guidance is an important part of learning to forage confidently and responsibly.

At River Cottage, we offer a full-day mushroom foraging course led by expert forager and folklorist Nick Phillips. Nestled in the stunning countryside along the Devon/Dorset border, the experience is designed both to teach identification and encourage a closer relationship with the land itself during peak fungi season.

A day of discovery

The day begins with a walk down the winding track to River Cottage, taking in the landscape before getting to know others on the course over tea, coffee and homemade treats from the kitchen.

Inspired by the much-loved River Cottage Mushroom Handbook, Nick introduces the world of fungi before guests head out into the woods with two baskets: one for edible treasures and one for curiosities.

The beauty of mushroom foraging lies partly in its unpredictability. No two days are the same, and no woodland offers guarantees.

Some excursions reveal edible treasures, while others uncover unusual species that spark conversation and interest.

Under Nick’s guidance, guests learn how to forage responsibly, identify fungi safely and better understand the rich biodiversity hidden within woodland ecosystems.

After a pause for refreshments and further explorations, everyone returns to River Cottage for a hearty lunch to celebrate the day’s discoveries. A chef-led demonstration explores the possibilities of cooking with foraged fungi, alongside a showcase of the day’s foraged finds, explored by Nick in greater detail.

At its core, mushroom foraging reminds us that nature rewards patience, attention and care when we take the time to understand what is growing just under our feet.

CREAMY MUSHROOM SOUP RECIPE

If you fancy showcasing delicious mushrooms in your cooking this autumn, why not try our River Cottage Creamy Mushroom Soup? With its rich, earthy flavour, it’s the perfect warmer when the weather starts to change.

Ingredients

30g butter

2 leeks, trimmed (white and pale green part only), washed and finely sliced

1 sprig of thyme

750g mushrooms, roughly chopped

1 small garlic clove, chopped

1 tablespoon plain flour

1.2 litres hot mushroom or vegetable stock

100ml double cream, plus extra to finish

A few gratings of nutmeg

2 tablespoons dry sherry (optional)

Sea salt and freshly ground black pepper

A handful of chives, tarragon or parsley, finely chopped, to finish

Method

Melt the butter in a large saucepan over a medium-low heat and sweat the leeks with the thyme, stirring until soft – about 10 minutes.

Turn the heat up to medium-high and add the mushrooms with a pinch of salt (this will help the juices to run). Sauté for a few minutes until they soften and lose some of their moisture.

Add the garlic and stir for a minute, then sprinkle over the flour and stir for a couple of minutes. Pour over the hot stock.

Bring to the boil and simmer gently, uncovered, for 20 mins. Remove the thyme. Whiz the soup in a blender until smooth (or blend three-quarters of it if you prefer more texture). Return it to the pan.

Add the cream to the soup, along with the nutmeg, and reheat gently, stirring. Add the sherry, if using, then taste and adjust the seasoning, adding more salt, pepper and/or nutmeg as needed.

Spoon the soup into warmed bowls and add a swirl of cream and a sprinkling of chopped herbs before serving.