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From Farmers' Market Cookbook by Henrietta Green, a frittata makes a great portable feast.

Serves 4

    2 tablespoons olive oil
    1 small onion, peeled and finely sliced
    2 garlic cloves, peeled and finely chopped
    175g (6oz) thinly sliced mixed wild mushrooms
    6 large eggs, lightly beaten
    100g (4oz) fresh crumbled goat's cheese
    Good handful thyme, chopped
    Sea salt and ground black pepper

Method

Preheat the grill to medium. Heat 1 tablespoon of the olive oil in a 23cm (9in) frying pan and gently cook the onion for abut 5-7 minutes until softened. Add the garlic and mushrooms and cook for a further 5 minutes.
Lightly beat the eggs in a bowl and spoon in the mushroom mixture. Add the goat's cheese and thyme and stir together well. Season. Heat the remaining oil over a medium heat in the frying pan and tip in the frittata mixture. Turn the heat down to low and cook for 7-10 minutes until the sides begin to set. Transfer to the grill and cook for further 10 minutes or until the frittata is golden and firm. Serve warm cut into wedges.

For more information on foraging and eating wild mushrooms, read our FoodLovers Foraging Guide