November Foraging

As autumn gives way to winter, the natural world still offers a wealth of edible treasures for those who know where to look. November may be quieter in the hedgerows, but it’s rich in flavour — with mushrooms, nuts, berries, and hardy greens all making an appearance.

Walnuts

This is a month for slow walks, frosty mornings, and discovering the last wild harvests before the year turns.

Here’s what’s in season this month:

1. Mushrooms


November’s damp, cool conditions make it one of the best times for mushroom foraging. Woodlands and grassy meadows are alive with varieties such as chanterelles, oyster mushrooms, and hedgehog mushrooms — each adding depth and richness to autumn dishes.

For beginners, easier species to identify include:

Field Mushrooms (Agaricus campestris)– Found in pastures and grassy fields, these resemble cultivated mushrooms and have a pleasant earthy aroma.

Oyster Mushrooms (Pleurotus ostreatus)– Growing in layers on trees, their oyster-shaped caps range from white to pale grey and have a mild, sweet flavour.

Puffballs (Lycoperdon perlatum)– Recognisable by their round, gill-less shape; only pick those that are pure white inside, indicating they’re young and edible.

Safety Tip:
Always forage with caution and consult a field guide or mycologist before eating any wild mushrooms. The Collins Fungi Guide is highly recommended. Joining a local foraging group can also help build confidence and knowledge.
Basket of Mushrooms

Creamy Foraged Mushroom and Chestnut Risotto

This warming, woodland-inspired dish makes the most of November’s bounty — combining foraged mushrooms with sweet chestnuts and fresh herbs for a comforting, earthy meal. It’s a beautiful way to celebrate the flavours of the season and use your foraged finds responsibly.

Ingredients:

  • 300g mixed foraged mushrooms, cleaned and sliced
  • 100g cooked and peeled sweet chestnuts 
  • 1 small onion or 2 shallots, finely chopped
  • 2 cloves garlic, crushed
  • A few sprigs of thyme or a handful of parsley, finely chopped
  • 250g arborio or carnaroli risotto rice
  • 1 litre hot vegetable or chicken stock
  • 100ml dry white wine (optional)
  • 40g butter
  • 2 tbsp olive oil
  • 50g grated Parmesan or vegetarian hard cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • A squeeze of lemon juice

Instructions


    Brush any dirt     from your foraged mushrooms (never wash them directly in water). Slice larger ones and leave smaller mushrooms whole. Roughly chop your chestnuts and set aside.

    Sauté the base
    In a large pan, heat the olive oil and half the butter over medium heat. Add the onion and cook gently for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.

    Cook the mushrooms
    Add the prepared mushrooms and thyme. Cook for 5–7 minutes until the mushrooms are golden and have released their juices. Remove a few spoonfuls to use later as a garnish.

    Add the rice
    Stir in the risotto rice, coating it in the buttery mixture. Cook for about 1 minute until the grains begin to turn slightly translucent at the edges.

    Deglaze and simmer
    Pour in the white wine (if using) and let it bubble away until mostly absorbed. Add a ladle of hot stock and stir gently. Continue adding stock one ladle at a time, stirring frequently, allowing each addition to absorb before adding the next. This should take 20–25 minutes.

    Add chestnuts and finish
    When the rice is creamy and tender with a slight bite, stir in the chopped chestnuts, remaining butter, and half the cheese. Season with salt, pepper, and a squeeze of lemon juice to brighten the flavours.

2. Nuts and Seeds)


November is the final call for nut foraging.

Hazelnuts, chestnuts, and the occasional walnut are still to be found in woodlands and hedgerows, offering a nutritious source of natural energy for both humans and wildlife.

Sweet Chestnuts (Castanea sativa)– Found in their spiky green husks beneath mature trees. Roast them by the fire or add to soups and stuffings.

Hazelnuts (Corylus avellana)– Look for clusters in hedgerows; ripe when the shell turns brown and the husk splits. Eat raw, roasted, or ground into flour.

Walnuts (Juglans regia)– Less common but a great find in parks or old gardens. Crack open the wrinkled shell for a rich, earthy nut perfect for baking.

Foraging Tip:
Take only what you need — nuts are an essential winter food source for wildlife.