Fresh St George’s Mushrooms | Wild Foraged Calocybe Gambosa | Spring Gourmet Fungi | Coeur Sauvage UK

St. George’s mushrooms are prized in gourmet kitchens for their firm, meaty texture, deeply savoury character, and distinctive aroma reminiscent of fresh flour. Their arrival from April to early June, often around St George’s Day, makes them one of the earliest and most anticipated wild mushrooms of the year.

St George’s mushrooms offer a dense, almost al dente bite that holds beautifully in cooking — a quality that sets them apart from more delicate spring fungi. Their flavour is rich, earthy, and subtly nutty, with the raw mealy aroma mellowing into a warm, rounded savouriness once cooked. This makes them ideal for dishes where the mushroom must stand up to bold flavours or extended cooking.

Best culinary uses include:

• Butter‑basted sautéing to highlight their natural depth
• Creamy sauces and veloutés, where their texture remains satisfyingly firm
• Risottos and spring pastas, especially with asparagus or lemon
• Pairings with eggs (including duck eggs), poultry, bacon, or offal
• Slow braises, where they retain structure rather than collapsing
• Just raw, thinly sliced!!

Bon Appétit!

Ingredients:
100% Fresh St George Mushrooms
Note: Packed on premises handling wild nuts, seeds, mustard, celery, crustaceans & molluscs (trace via seaweed).

Seasonality:
From April till June

Origin:
Foraged in the UK and various European countries

Storage:
Keep refrigerated. Use within 2-3 days of delivery.

Shipping:
All fresh items ship via Royal Mail Tracked 24