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Mushroom season at Candacraig

Mushroom season starts early in Scotland. August is usually the best time for tasty pickings including wild chanterelles and porcini. Our Caledonian forest is abundant in ancient trees and a breeding ground for deliciously appetising mushrooms.

Once we have foraged these tasty treats we dry the ceps organically before serving them up to our guests over the winter months.

Chanterelles make a decadent mushroom soup or cream sauce. They taste great in risotto, omelettes, quiche, and frittatas and pair very well with a good white wine. The organic flavour makes them a favourite for roasting with aromatic herbs like thyme, tarragon and chervil picked fresh from our walled garden. Insanely tasty and so good. Versatile and nutritious they are also rich in fibre, vitamin D, copper, and B vitamins, so a big tick for your “five-a-day” consumption.

We are huge advocates of the farm to fork strategy, transitioning to a sustainable food system that promotes a positive environmental impact.

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