West Sussex and Surrey are notable counties in the UK for mushroom foraging due to their diverse habitats. These include chalk hills, acidic heaths, ancient woodlands and cattle-grazed pastures, which collectively support a wide range of fungi. This ecological variety allows for the discovery of many choice edible and medicinal species throughout the year.

Ecological Importance of Fungi:

Fungi play a vital role in ecosystems. They act as essential decomposers, breaking down dead organic matter and returning crucial nutrients to the soil for plant growth. Many fungi form symbiotic relationships (mycorrhizal associations) with trees, assisting them in absorbing water and nutrients. Fungi also serve as a significant food source for various wildlife, including insects, squirrels, deer and other animals, contributing to overall biodiversity.

Fungal Diversity by Season:

While mushroom foraging courses can be run year-round, with other seasons often focusing on specialist edibles, autumn stands out as the time of widest fungal diversity. This makes it the perfect season for those looking to experience a broad range of species. Early autumn such as September, often produces different species compared to later in the season like November, with October typically offering a mixture depending on environmental conditions like rainfall and temperature.

Key Edible Species by Season:

• Spring: In spring, one might find the Morel (Morchella esculenta), considered a challenging but highly sought-after edible in the UK. Morels prefer disturbed ground and often appear after warm, moist weather. They offer a rich, meaty flavour. Another spring edible is the St. George's Mushroom (Calocybe gambosa), typically emerging around April 23rd (St Gearges day). Found in grasslands and woodland edges, this white mushroom has a distinctive 'mealy' aroma and firm texture.

  

• Summer: Summer brings a selection of fungi, including the vibrant Chicken of the Woods (Laetiporus sulphureus). This bracket fungus, often found on decaying hardwood trees, fruits from spring to autumn, with peak appearances around the equinoxes and solstices, requiring some precipitation. Its firm, fibrous flesh is often likened to chicken meat.

  

  
  

• Autumn: As cooler, wetter weather sets in, autumn offers a significant harvest.

  • The Cep (Porcini or Penny Bun, Boletus edulis) is an autumn favourite. These mushrooms prefer a mix dry spells and some rain, just not excessive rain. Ceps are valued for their earthy flavour and meaty texture.

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    The elegant Chanterelle (Cantharellus cibarius) can be found from spring to early winter. Chanterelles prefer very wet conditions and are often most prolific in the South East after consistent rain. They have a delicate, fruity aroma.

    

    
    

  • The Black Trumpet (Craterellus cornucopioides) is typically a late autumn species that requires significant rain, though it can appear earlier if conditions are favourable. These hollow, trumpet-shaped fungi have a smoky, nutty and subtly sweet aroma, with a tender texture.

    

    
    

Common Finds in Varied Habitats:

Other popular edibles include Giant Puffballs (Calvatia gigantea), which are common in woodland edges and pastures. When young and firm, they have a mild flavour. Various Agarics, such as the Horse Mushroom (Agaricus arvensis), are also frequently found in pastures and woodland edges. Horse Mushrooms have a pleasant aniseed scent and a good flavour.

You might discover the Charcoal Burner (Russula cyanoxantha), a common and widely distributed mushroom found in deciduous and coniferous woodlands. It's distinctive for its variable cap colours (often purplish, greenish or greyish) and flexible, non-brittle gills. It has a mild, nutty flavour and holds up well to cooking. Another choice edible is the Saffron Milkcap (Lactarius deliciosus), often found under pine trees. Recognizable by its orange cap and carrot-coloured milk that appears when cut or damaged, it has a slightly peppery but pleasant flavour, particularly good when fried or grilled.

Autumn also brings other sought-after finds like the Hen of the Woods (Grifola frondosa), a large, greyish-brown, cauliflower-like cluster found at the base of oak trees. It has a rich, earthy flavour and firm texture, excellent for roasting or sautéing. The Cauliflower Fungus (Sparassis crispa), typically found at the base of pine trees, resembles a brain or cauliflower head. Its delicate, slightly nutty flavour and unique texture make it a gourmet choice. Finally, the Beefsteak Fungus (Fistulina hepatica), often found on oak and sweet chestnut trees, is unmistakable with its red, tongue-like appearance and tendency to 'bleed' a reddish juice when cut. It has a slightly acidic, meaty taste and a firm texture, making it an interesting substitute for meat.

Medicinal Fungi of West Sussex and Surrey:

Several medicinal fungi are commonly found in these areas. While generally too tough for culinary use, they have a history of traditional use and are valued for their perceived health benefits:

• Reishi (Ganoderma lucidum): Often found on deciduous trees. Traditionally associated with immune system support and stress reduction.

• Chaga (Inonotus obliquus): Though rarer in Southern England, it can be found on birch trees. Known for its high antioxidant content and traditional use in promoting general well-being.

• Turkey Tail (Trametes versicolor): A very common bracket fungus growing on dead hardwood. Widely studied for its potential immune-modulating properties.

• Artist's Bracket (Ganoderma applanatum): A large bracket fungus, often found on broadleaf trees. Similar to Reishi, it's traditionally valued for immune support.

• Birch Polypore (Fomitopsis betulina): Exclusively found on birch trees. Historically used for its anti-inflammatory and antiseptic properties.

Identifying Poisonous Species:

It is crucial to be aware of poisonous mushrooms. Some are deadly, such as the Death Cap (Amanita phalloides) and the Destroying Angel (Amanita virosa), which can be found in woodlands and are responsible for the majority of mushroom fatalities. Other species, while not deadly, can cause severe gastrointestinal distress. Examples include the Sickener (Russula emetica), often found in conifer woods, the Sulphur Tuft(Hypholoma fasciculare), common on dead wood and the Yellow Stainer (Agaricus xanthodermus), often found in grasslands and gardens. It is important to note that this is not an exhaustive list; there is a wide variety of other poisonous fungi that can be confused with edible species.

Sustainable Foraging Practices:

Responsible foraging is essential for preserving natural resources and ecosystems. Key principles include:

• Respecting Land Designations: Always ensure foraging is conducted outside designated protected areas such as Sites of Special Scientific Interest (SSSIs), nature reserves or private land without explicit permission.

• Harvesting Sustainably: Take only what is needed, leaving plenty behind for wildlife and to allow the fungi to continue their reproductive cycle. Avoid over-picking any single area.

• Minimising Impact: Tread lightly, avoid damaging the surrounding habitat and leave no trace.

• Ethical Harvesting: Understand the difference between the mushroom (the fruiting body) and the mycelial network (the main organism underground) to ensure harvesting methods do not harm the long-term health of the fungus.

Protected Species and Conservation:

While many fungi can be safely and sustainably foraged, some species are rare or have specific conservation status. It is crucial to be aware of and respect these. For example, Lion's Mane (Hericium erinaceus), a distinctive and highly prized medicinal and edible mushroom with a shaggy, cascading appearance, is a nationally rare species in the UK and is protected under Schedule 8 of the Wildlife and Countryside Act. This means it is illegal to pick, uproot or destroy it. Responsible foragers understand that conservation of rare and vulnerable species is paramount, and they should never be harvested.

Safety First: Identification Guidelines

Mushroom foraging requires careful attention to safety. The fungal kingdom includes edible, inedible and highly toxic species. Accurate identification is paramount. Never consume a mushroom unless you are 100% confident it is safe to eat.

For reliable identification, it is strongly recommended to use a combination of resources:

• Specialist Mushroom ID Books: Invest in reputable field guides and detailed books specific to your region.

• Mushroom ID Groups: Join online communities such as Facebook groups, where you can get support from experienced foragers, professional mycologists or other enthusiasts.

• Online Resources: Consult reputable YouTube channels or websites that offer clear identification tips and information.

Combining these resources will significantly enhance your ability to safely identify and determine the edibility of fungi.

Heres a link to my youtube channel which has some mushroom identification videos and tips for how to find some of the species https://www.youtube.com/@rewildingus

Join Our West Sussex & Surrey Mushroom Hunting Course!s

For those ready to delve deeper into the world of fungi, our mushroom hunting courses in West Sussex & Surrey offer hands-on guidance from a professional forager. Learn to identify and appreciate the edible and medicinal fungi that thrive in these counties and get to enjoy a little culinary exploration with tasters of the edibles we find