First off the block in Spring certainly in England and Ireland, and an early mushroom for the rest of Europe, St George’s pop uparound St George’s Day on 23rd April. Because of its season St George’s are commonly used in traditional dishes such as pate, on toast and in tarts, paired with other seasonal offerings like wild garlic, asparagus, purple sprouting broccoli and their Spring mushroom rival morels! Due to their dry nature, St George’s take a little longer to cook than your common closed-cup mushroom and benefit from a little extra cooking oil or stock. Although their smell can be quite distinct, they have a light and delicate fungi taste when they are cooked.
