Oui Chef

Mousseron mushrooms, often referred to as St George’s mushrooms, are a highly prized wild variety that signal the arrival of spring. Known for their delicate yet nutty flavour with subtle earthy notes, they offer a refined alternative to more common mushrooms. Their firm texture and aromatic profile pair beautifully with butter, garlic, cream, white wine, and spring ingredients like asparagus and herbs. Whether simply sautéed or folded into risottos and sauces, mousserons bring elegance and depth to seasonal dishes.

1️⃣ Mousseron mushrooms are nicknamed St George’s mushrooms because they traditionally appear around St George’s Day (23rd April).
2️⃣ They are wild mushrooms, not widely cultivated, making them highly seasonal and sought after.
3️⃣ They have a naturally nutty, slightly meaty flavour, despite their small size.
4️⃣ Mousserons often grow in “fairy rings” in grasslands.
5️⃣ They’ve been used in European cooking for centuries, especially in French cuisine.

Buttered Mousseron Mushrooms on Toast
Ingredients
200g mousseron mushrooms
2 tbsp butter
1 clove garlic (finely chopped)
Splash of white wine (optional)
Fresh parsley
Sourdough bread
Salt & black pepper

Method
Gently clean the mushrooms (avoid soaking).
Melt butter in a pan and add garlic.
Add mousserons and sauté for 4–5 minutes until golden.
Deglaze with a splash of white wine (optional).
Season with salt, pepper and fresh parsley.
Serve over toasted sourdough.

✨ Chef tip: Add a touch of cream for a richer finish or serve alongside grilled meats.

Spiky Artichokes are a true seasonal gem, prized for their nutty, slightly sweet flavour with a gentle bitterness that deepens when cooked. In the UK and Mediterranean regions they’re at their best from spring to early summer, when the leaves are tender and the hearts are meaty.

They pair beautifully with lemon, garlic, olive oil, herbs like thyme and parsley, anchovies, parmesan, and creamy sauces, making them a favourite in both rustic and elegant dishes.

Did you know:

Spiky artichokes are actually unopened flower buds.
The heart is the most prized part, but the leaves are edible too. They’re naturally high in fibre and antioxidants.
Artichokes have been eaten since ancient Greek and Roman times. Their unique bitterness helps stimulate digestion.

Simple lemon & garlic artichokes
Ingredients: 2 spiky artichokes, 1 lemon, 2 garlic cloves, olive oil, salt, pepper, fresh parsley.

Method: Trim the artichokes, removing tough outer leaves and slicing off the tops. Rub with lemon to prevent browning. Steam or simmer in salted water with lemon halves for 25–30 minutes until tender. Finish with olive oil, gently sautéed garlic, seasoning, and a sprinkle of fresh parsley.