Having hunted wild mushrooms for many years finding a new species to try is always a real treat.

Carrying this large fungi back, through the woods with its beech and chestnut trees and and sweeping views of the coast, wondering if I'll ever be confident enough to use it in the cooking pot, all adds to the joy of the moment.

Once back home the reference books are consulted .... with most confirming the item as good to eat .. but as usual one shows the warning skull and cross-bones.

But I am confident - I think - its Chicken of the Woods. It looks and feels so much like real cooked chicken!

A few days later, and after trying a small piece of the mushroom to ensure its safe for me, its off to the the kitchen for mushroom soup.

Large chunks of Chicken of the Wood (cooked in butter) are added to gently fried onions, puff balls and field mushrooms, add a bit of game stock and water to cover and cook gently until ready to serve, whisk in some cream and some chives and serve with fresh country bread..........fantasic, steaming hot and filling!

But please don't use wild mushrooms or fungi unless you are certain of their identification!   

Talking of skulls and cross-bones it appears that the previously mentioned star may have a residence in the area, or so the gossip goes!