The Food Programme A Wild Mushroom Chase
Jan 9, 2026
In this lively discussion, expert foragers Deb Hampson and Bent Saxmark dive into the art of wild mushroom foraging, sharing tips on safe species identification and the elusive porcini. Mauro Rivas Ferreiro sheds light on a groundbreaking DNA study revealing many dried porcini sold in stores may not be authentic. Paul Carson explores the social dynamics of the foraging community and the alarming quality issues in the dried mushroom market. Together, they unravel the complexities of sustainability, sourcing, and the fascinating world of mushrooms.
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Local Foragers Turned Educators
- Deb and Bent run Get Fungi and lead public mushroom forays in Derbyshire and Sweden.
- They teach identification and sell wild mushrooms using local and Italian names for customers.
Identify Mushrooms By Key Traits
- Learn mushroom families by clear features: gills, sponge, ridges, smell and habitat.
- Use these traits to separate safe beginner mushrooms from dangerous ones before eating.
Porcini Appear Like Champagne Corks
- Porcini appear unpredictably after a long drought then heavy rain and can burst up overnight.
- Bent described flying to Sweden to pick over 100 kg in five days during a sudden boom.
