Penny Buns, Ceps, Porcini are the mushroom hunters' prize bounty. Wonderful fresh, they really come into their own when dried and used as flavouring for pasta sauces. In good years they are abundant and can soon fill your basket.
Chanterelles are one of the great joys of visiting Scotland.
Blessed with a long season, often from July to November, they are perfect lightly cooked on their own on toast or with eggs. Their fragrant taste is much more robust than many cookery books would have us believe. If you are fortunate, you might come across this real delicacy festooning a diseased tree. Cut into strips and fried with lots of garlic it is truly mouth-watering. Orange Birch Boletes are reputed to have a laxative effect.