Bear with me guys. I know this time of year I go on about wandering through the forests looking for the autumn culinary delight that is the wild mushroom, but I can’t help it. It’s a real love of mine. I look forward to it so much, and when it arrives I truly cherish it like god loves the poor. At the beginning of the season I tend to cook the mushrooms in the most basic of ways with minimal added flavours. This way I get to close my eyes with each mouthful and enjoy that woody earthy taste of the Saffron Milk Cap and the slimy ‘porcini-esqness’ of the Slippery Jack. As the season continues I start adding extra flavours like chorizo, salami…