|subject| Louis Jadot takes a trip to the New Forest to forage for a mushroom matching lunch ... |/subject|
|preview| On Thursday 11th October Louis Jadot hosted a group of 15 intrepid Journalists, Chefs and Sommeliers for a morning of foraging
|subject| On Thursday 11th October Louis Jadot
hosted a group of 15 intrepid Journalists, Chefs and Sommeliers for a morning of foraging in the New Forest lead by 'fungi' expert John Wright
, before taking their spoils to the nearby Hotel Terravina
for a mushroom cookery demonstration with Michelin Starred Chef Alan Murchison, followed by a four course 'fungi themed' lunch matched with delicious Louis Jadot wines.
At 10.30am the group gathered under grey skies, kitted out in wellingtons and wet weather gear, to learn about the art of foraging for mushrooms in the New Forest, an area well-known for its fungi- friendly habitat. For two hours the group scanned the forest floor, roots and tree trunks for mushroom sightings. With each new variety spotted, John Wright, self-taught foraging expert and regular on Channel 4's River Cottage Series, gave the lowdown on the correct 'Latin term' for the species, its characteristics and its edibility or in most cases, its levels of toxicity. The group found over 25 species of fungi, including the beautifully named 'Sulphur Tuft' and 'Bleeding Bonnet'.
The group took their fungi pickings to the nearby Hotel Terravina for a fungi cooking masterclass which was followed by a four course lunch of mushroom inspired dishes (from 'edible mushrooms' the Hotel team had luckily pre-sourced) matched to ten specially selected mushroom friendly wines from Louis Jadot. In Burgundy, foraging for mushrooms is a local pastime and the wonderful wines of the region are an intrinsic part of enjoying thee rewards of all the hard work. There were several very good matches on the day but an overall favourite was the rich and full-bodied Louis Jadot Chassagne Montrachet 1er Cru 2010
which made a fantastic partner to the breast of guinea fowl with smoked pomme purée and wild mushroom velouté.