I got to use my favourite old Buck Knife to pluck the mushrooms, whilst walking many miles listening to Ro. It was fascinating and inspiring hearing his stories on self sufficiency, hunting, fishing and gardening, not to mention his wealth of knowledge on mushrooming.
Combining butter, Ro’s own olive oil, homegrown herbs and garlic, pimentón, homemade chorizo, homemade 12 day cured bacon and a dollop of mascarpone cheese, the mushrooms were divine. I was in heaven with every mouthful.
We finished our feast with some slow cooked lamb leg which melted in your mouth. It was served in a roll with fresh picked rocket from Ro’s garden, local cheese, onions and chilli sauce. It was a party for the taste buds, the flavours were awesome. I rolled out of that forest completely satisfied.
Cheers to Ro, you’re such a fungi!