Howth Foraging

29/10/2025

20/10/2025

A post from last year, apt for this time.

18/10/2025

Mushroom Foraging for beginners!

We found russulas, milkcaps, amanitas, blue roundhead, yellow field caps, birch polypore, collybia, rosy bonnets, deceivers, puffballs to name a few!

Everyone brought a few pear puffballs home for mushroom toast.

It was a gorgeous introduction to wild mushrooms, with beautiful people from all around the globe 🌎 ❤️
We had three lovely chefs from Church restaurant who shared some of their culinary knowledge with us.
Rachel a sustainability student and beautiful bright engaging participants.

We enjoyed gorgeous apple & blueberry cake, with thanks to the fabulous Erica Drum for the inspiration & sharing her recipe.
Herbal tea was - mugwort, ginger, mint, cinnamon and fennel.

We still have several more mushroom Foraging events this year, filling up quickly so please book soon x

16/10/2025

https://www.facebook.com/share/p/1CgfPsy392/

10/10/2025

Getting into the Autumnal vibes with my fit for purpose custom nails by the gorgeous and super talented Emma ✨️ 😍 🍄🍄🍄🍄🍄🍄🍒🌿🌿🌿

Howth

05/10/2025

Magical day with the most amazing group ✨️ ❤️

We were blessed with the weather and the mushrooms were plentiful!!

Thank you mother nature ❤️

02/10/2025

https://www.forbes.com/sites/scotttravers/2025/09/28/meet-the-19th-century-bird-that-landed-in-europe-with-an-african-spear-in-its-neck---solving-the-mystery-of-migration/

02/10/2025

Fungi may have shaped Earth’s landscapes long before plants appeared. By combining rare gene transfers with fossil evidence, researchers have traced fungal origins back nearly a billion years earlier than expected. These ancient fungi may have partnered with algae, recycling nutrients, breaking do...

01/10/2025

Autumn Berry, Apple & Walnut loaf. Made this for the Equinox!
Super easy & tasty 😋

Ingredients

300g self-raising flour
200 g butter
200 g light muscovado sugar
1 tsp cinnamon or mixed spice
2 rounded tbsp demerara sugar
3 eating apples & 1 pear
quartered (not cored or peeled)
2 large eggs
beaten
1 orange
finely grated zest
1 tsp baking powder
225g blackberry,
100g of elderberries
100g of walnuts

Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin. In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it a little of the cinnamon and demerara sugar. Set aside.

Coarsely grate two of the apples & pear down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Now add your blackberries & picked, elderberries and walnuts, mix in gently.Half one apple and slice thinly for the topping.
Spoon the mix into the tin and level. Place the sliced apples on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done, the cake will feel firm, but test with a clean knife. Leave to cool for a least an hour in the tin.

Serve with butter & a cup of tea

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01/10/2025

When Jesse met the Amanita Muscaria..

Had the most beautiful walk in the woods today with Helen & Jesse. Jesse had the Amanita nose & led us to all the magical mushrooms 🍄 I just love these photos, so I had to share x

Why not book into one of my upcoming foraging tours to experience the magic of willd mushrooms. Places are filling up quickly, but we will have tours up until December x

www.howthforaging.ie to book our upcoming tours x