Urban Forage

16/10/2026

🥩🍄 VEGAN STEAK TARTARE… MADE WITH A FUNGUS THAT LOOKS LIKE RAW MEAT! 🌱

Forget the steak. We're going wild with beefsteak fungus (Fistulina hepatica) — a bizarre woodland bracket that oozes blood-red liquid and has a marbled flesh uncannily reminiscent of raw beef.

But can you turn a tree-dwelling fungus into a plant-based fine-dining classic? Absolutely. 🔥

Traditional steak tartare is made with raw beef, but this is my wild, vegan twist: finely chopped beefsteak fungus, foraged tartare ingredients, and a sautéed Puffball. Serve it on a grief nacho for a proper woodland-inspired starter.

🌿 THE RECIPE — VEGAN BEEFSTEAK FUNGUS TARTARE

Ingredients (serves 2)

- 150g young, freshly identified beefsteak fungus
- 1 small shallot, finely diced
- 2 tbsp Wild Garlic capers, chopped

- 1tbsp Black Shiitake ketchup
OR
- 1 tsp Dijon mustard
- 1 tsp extra-virgin olive oil
- ½ tsp vegan Worcestershire sauce
- A squeeze of lemon juice
- 1tsp ketchup

- Fresh Ground Elder, finely chopped
- Alexander pepper, to taste

Method

1. Carefully clean the fungus and inspect it for insects, decay or contamination.
2. Dice it finely.
3. Mix the fungus with the other chopped ingredients and dressings.
4. Season with Alexander pepper and adjust the acidity and seasoning to taste.
5. Use a chef's ring to shape the tartare on a plate. Finish with herbs and a sautéed Puffball.

The result? A bold, tangy, savoury starter with a wild twist. 🌳

⚠️ WILD FUNGI SAFETY — PLEASE READ

🍄 Identification is everything. Beefsteak fungus is Fistulina hepatica. Look for the reddish, fleshy bracket, cream-coloured pores underneath that may bruise reddish-brown, and its growth on broadleaved trees, especially oak. Colour alone is never enough to identify a fungus.

🍄 Never eat a fungus based on a social media post or photograph. Get a positive identification from a suitably qualified fungi expert before eating any wild specimen.

13/10/2026

The best stuff forage this Autumn in Brighton;

MUSHROOMS
Beef Steak Fungi
Hen of the Woods

SEAWEED
Laver
Red Pepper Dulse
Gutweed
Sea Lettuce

3 CORNERED LEEKS

NUTS
Beech Nuts
Sweet Chestnuts

FLOWERS
Rose Hips
Dandelions

Or come find them with us!

Book our workshops and classes now on www.yuup.co and give them a follow to discover experiences in Bristol, Bath and Brighton.

08/10/2026

Just over 2 weeks left until we hit our next go to fungi destination.

We are appearing at Careys Secret Garden Secret Fungi Festival 23rd - 25th.

We have forage walks, cooking demos and a Foraged Banquet Saturday night.

Tickets at www.careyssecretgarden.co.uk

See you there!

05/10/2026

To celebrate UK fungus day we are proud to present; Biofluorescent night walk-see what glows As daylight fades, join Max from All Things Fungi for a journey into the hidden ultraviolet world of Stanmer Park. Equipped with UV torches, we'll explore woodland paths in search of fluorescent fungi, glowi...

05/10/2026

01/10/2026

🌿 STAGHORN SUMAC — Rhus typhina

One of my favourite autumn finds, and one of the most distinctive trees you can learn to identify.

Staghorn sumac is a North American species introduced to Britain and commonly grown as an ornamental tree. Its young branches are covered in a soft, velvety coating that gives them the appearance of a stag’s antlers. The pinnate leaves turn spectacular shades of red, orange and yellow, while the female trees produce dense, upright crimson clusters of fruit.

Those red fruiting heads are the bit we're interested in.

They have a naturally sharp, lemony acidity and can be used to make a refreshing sumac drink, or dried and processed into a tangy seasoning. Staghorn sumac isn't the same species traditionally used for the Middle Eastern spice commonly sold as sumac — that is generally Rhus coriaria — but Rhus typhina can be used in a similar culinary way.

🌿 How I harvest it responsibly

1. Identify it properly.
Don't harvest anything unless you're completely confident of the identification. Look for the hairy young stems, pinnate leaves and, most importantly, the characteristic upright red fruit clusters.

2. Get permission.
Don't assume that because something is growing beside a path or in a park it's yours to harvest. Check who owns or manages the land and whether there are local bylaws, site-specific restrictions or conservation designations.

3. Take only what you need.
I harvest individual fruiting heads rather than damaging branches or cutting the tree. Leave plenty behind for birds and natural regeneration.

4. Spread the harvest around.
Don't strip one tree completely. Take a small proportion from several healthy trees instead.

5. Choose clean fruit.
Avoid fruit growing beside busy roads, areas treated with chemicals, contaminated ground or places where dogs are regularly toileted.

🍋 Turning it into sumac

The fruiting heads can be dried and then rubbed or sieved to separate the useful red, acidic material from the seeds and stalks. The resulting powder gives you a wonderfully sharp, fruity seasoning.

You can also gently infuse the fresh fruiting heads in cold water to make a tart, refreshing drink.

30/09/2026

🍄 AUTUMN FUNGI FORAGING — filmed 11th September 🍂

Autumn is one of the most incredible times to get out into the woods. The fungi are appearing everywhere — weird, wonderful, beautiful and sometimes seriously dangerous.

But remember: not every mushroom is food.

Some fungi can cause severe poisoning and a few UK species can be deadly. Identification isn't about whether something looks like a mushroom you've eaten before — it can require careful examination of multiple features, habitat, season and sometimes microscopic characteristics.

⚠️ My golden rule: if you aren't 100% certain of the identification, DON'T EAT IT.

📚 Do your own research. Use several reliable identification resources rather than relying on a single photo, social media post or AI identification.

🌱 Forage responsibly:
• Only take what you genuinely intend to use
• Leave plenty behind for wildlife and the ecosystem
• Don't pick rare or vulnerable species
• Avoid damaging the surrounding habitat or mycelium
• Check whether you're actually allowed to forage where you are
• Never assume that because something is edible, it should be collected in large quantities

Fungi are far more than food. They're a vital part of woodland ecosystems, and sometimes the best thing you can do is simply look, photograph and leave it where it is. 🍄🌳

This video is for education and entertainment — not a mushroom identification or eating guide.

Stay curious. Stay cautious. Leave plenty behind. ❤️

UKForag

24/09/2026

🌼 Stop overlooking the humble dandelion! 🌿

Those leaves you’ve been pulling from your garden are actually a nutritious wild green, packed with vitamins and minerals including vitamins A, C and K, folate, calcium and potassium.

They have a deliciously bitter, peppery flavour and can be eaten raw in salads, added to pesto, wilted like spinach or thrown into soups and stews. 😋

🌱 Forage responsibly: only pick from clean, unsprayed areas, away from roads and dog-walking spots, and make sure you’ve positively identified what you’re eating.

Would you eat dandelion leaves? 👇



Remastered from 2024 for