0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:20 > 0:00:23- The mushroom isn't an animal - or a plant.
0:00:23 > 0:00:25- It's unique. It's magical.
0:00:25 > 0:00:27- Welcome to Cegin Bryn.
0:00:32 > 0:00:36- Each variety of mushroom - has a different flavour...
0:00:36 > 0:00:41- ..and there's a huge array - of wild and cultivated mushrooms.
0:00:42 > 0:00:46- There's a difference between - cultivated mushrooms and wild ones.
0:00:46 > 0:00:50- Cultivated mushrooms are prepared - and ready to cook.
0:00:51 > 0:00:55- You need expert information - to pick edible wild mushrooms.
0:00:56 > 0:00:59- On this programme, - I'll make mushroom risotto...
0:01:00 > 0:01:03- ..mushrooms on toast - and mushroom soup.
0:01:04 > 0:01:08- I'll also pick and pickle mushrooms - and learn to grow them.
0:01:26 > 0:01:29- I'm on my way to Nantmor, - near Beddgelert...
0:01:29 > 0:01:32- ..to meet The Mushroom Man.
0:01:33 > 0:01:38- Cynan Jones picks wild mushrooms and - uses a unique system to grow them.
0:01:38 > 0:01:42- He's been interested in mushrooms - for ten years...
0:01:43 > 0:01:45- ..and he runs The Mushroom Garden.
0:01:45 > 0:01:50- Cynan, what do you think - makes mushrooms so special?
0:01:50 > 0:01:53- They're special - for a lot of reasons.
0:01:53 > 0:01:55- Firstly, nobody knows what they are!
0:01:56 > 0:01:57- They're not animals.
0:01:57 > 0:02:01- They're not plants, - because plants make their own food.
0:02:02 > 0:02:07- Mushrooms have no chlorophyll, - so they can't make their own food.
0:02:07 > 0:02:12- They must feed off something which - is alive or which has been alive.
0:02:12 > 0:02:15- They need organic matter - from somewhere.
0:02:15 > 0:02:19- Some mushrooms live on trees - and kill those trees.
0:02:19 > 0:02:23- Others, like the chanterelles - and ceps are clever.
0:02:23 > 0:02:28- They live in harmony with the trees, - growing with the roots.
0:02:28 > 0:02:31- They give trees - trace elements and metals...
0:02:32 > 0:02:34- ..and they get sugar from the trees.
0:02:36 > 0:02:38- We've developed a system...
0:02:38 > 0:02:42- ..where mushrooms grow every day - of the year, not just in the season.
0:02:56 > 0:02:59- In here, - the mushrooms think it's summer.
0:02:59 > 0:03:03- Over there, the mushrooms - think it's autumn...
0:03:03 > 0:03:05- ..and winter's approaching.
0:03:05 > 0:03:08- The growing process starts here...
0:03:08 > 0:03:13- ..then we move them and shock them - into thinking winter's coming.
0:03:14 > 0:03:15- Then they start to grow.
0:03:17 > 0:03:21- What happens in these bags? Why do - you keep them in a warm enclosure?
0:03:22 > 0:03:24- These are bags of sawdust - and oak chips.
0:03:25 > 0:03:29- The bags are pasteurised - in huge pressure cookers...
0:03:31 > 0:03:33- ..to get rid of all the other fungi.
0:03:33 > 0:03:37- This leaves a bag - of just sawdust and oak chips.
0:03:37 > 0:03:42- Then, in our laboratory, - we inoculate it with shiitake spawn.
0:03:42 > 0:03:45- Spawn are spores - which have started to grow.
0:03:45 > 0:03:48- This was inoculated three weeks ago.
0:03:48 > 0:03:51- The grey stuff - is the body of the mushrooms.
0:03:52 > 0:03:56- The roots, or the mycelium, grow - and start to eat the oak chips.
0:03:57 > 0:04:01- In the wild, - they'd grow on the tree.
0:04:01 > 0:04:03- There need some ventilation...
0:04:03 > 0:04:07- ..to release the C02 - they create as they grow.
0:04:07 > 0:04:10- It also stops - other spores getting in.
0:04:10 > 0:04:12- That's three weeks old...
0:04:13 > 0:04:16- ..and this one has been here - for two months.
0:04:17 > 0:04:19- Are these the roots?
0:04:19 > 0:04:24- No, the white stuff is the roots - and it forms a crust around it all.
0:04:25 > 0:04:27- Can you see all the little lumps?
0:04:27 > 0:04:29- Yes.
0:04:29 > 0:04:31- They're known as popcorns.
0:04:31 > 0:04:35- They're the tiny mushrooms - which are ready to fruit.
0:04:35 > 0:04:40- They won't fruit because it's warm - and snug and they have lots of food.
0:04:40 > 0:04:43- That's why we must shock them.
0:04:43 > 0:04:44- They smell nice.
0:04:44 > 0:04:46- They smell nice.- - There are 600 in here.
0:04:46 > 0:04:48- I'd stay here too!
0:04:48 > 0:04:49- I'd stay here too!- - Yes, you'd be well-fed!
0:04:54 > 0:04:56- This is the autumn. Come on in.
0:04:56 > 0:04:58- It isn't warm in here!
0:05:01 > 0:05:03- Look at these!
0:05:03 > 0:05:04- These are the oysters.
0:05:05 > 0:05:07- The shiitakes are over there.
0:05:08 > 0:05:12- The bags we brought in yesterday - are fruiting.
0:05:12 > 0:05:14- They're like flowers.
0:05:14 > 0:05:15- They're like flowers.- - Yes, it's fantastic.
0:05:16 > 0:05:19- The shiitake are down this end.
0:05:19 > 0:05:22- We moved these bags - from next door yesterday...
0:05:22 > 0:05:25- ..and you can see the difference.
0:05:25 > 0:05:27- They were next door yesterday?
0:05:28 > 0:05:31- Yes, and these small popcorns - have opened.
0:05:32 > 0:05:35- Give them another two days - and they'll be this big.
0:05:36 > 0:05:39- That's perfect. - It's ready to be cooked.
0:05:39 > 0:05:42- It only takes four days - for them to grow?
0:05:43 > 0:05:44- Five days, in total.
0:05:44 > 0:05:48- It's at its best - when the cap hasn't opened fully.
0:05:49 > 0:05:52- I'm buying my mushrooms - in the wrong place!
0:05:52 > 0:05:53- Possibly!
0:06:19 > 0:06:22- Mushroom Risotto
0:06:22 > 0:06:26- The first recipe - is for a wild mushroom risotto.
0:06:26 > 0:06:31- Cynan gave me these chanterelles, - shiitakes and oysters.
0:06:33 > 0:06:37- We'll start by bringing - some mushroom stock to the boil.
0:06:38 > 0:06:43- It takes 20 minutes to cook - a risotto if you use hot stock.
0:06:46 > 0:06:48- Put a little bit of olive oil - in a pan.
0:06:51 > 0:06:52- Add a knob of butter.
0:06:57 > 0:06:59- Chop a shallot very finely.
0:07:02 > 0:07:06- You want it to be the same size - as the grains of risotto rice.
0:07:16 > 0:07:20- The butter has melted in the oil, - so in go the shallots.
0:07:20 > 0:07:23- It's important - not to let the butter go brown.
0:07:23 > 0:07:26- I don't want - the shallot to brown either.
0:07:28 > 0:07:32- The rice is white, so I want to - produce a white risotto.
0:07:33 > 0:07:35- Cook the shallot for one minute.
0:07:39 > 0:07:40- Add a handful of rice.
0:07:45 > 0:07:49- Cook the rice like this - for a maximum of one minute.
0:07:50 > 0:07:51- I don't want to brown it.
0:07:54 > 0:07:56- Add some white wine.
0:07:59 > 0:08:01- A glass, at the most.
0:08:07 > 0:08:12- It's important to reduce the wine - before adding the stock.
0:08:24 > 0:08:26- When you add liquid to a risotto...
0:08:26 > 0:08:29- ..let the rice absorb it - before you add more.
0:08:30 > 0:08:32- A little bit more stock.
0:08:33 > 0:08:37- The rice is almost ready - and I've added plenty of stock.
0:08:37 > 0:08:41- I'll turn off the heat - and allow the rice to rest.
0:08:42 > 0:08:46- Like meat or fish, - it needs time to rest.
0:08:48 > 0:08:50- I'll prepare the mushrooms.
0:08:50 > 0:08:53- I'll snip them - off their oak chip base.
0:08:56 > 0:08:58- It looks like a loaf.
0:08:59 > 0:09:02- I'll cook the largest ones first...
0:09:05 > 0:09:08- ..then add the smaller mushrooms.
0:09:09 > 0:09:11- A little bit of olive oil.
0:09:11 > 0:09:15- It's important to cook the mushrooms - in a large pan.
0:09:18 > 0:09:22- I say that because - mushrooms contain 90% water...
0:09:23 > 0:09:28- ..and if you use a small pan, - you boil them rather than fry them.
0:09:29 > 0:09:30- A knob of butter.
0:09:33 > 0:09:34- In go the oysters.
0:09:38 > 0:09:40- Season them.
0:09:42 > 0:09:44- Add the shiitakes.
0:09:45 > 0:09:47- Turn them over.
0:09:48 > 0:09:50- Next, add the chanterelles.
0:09:53 > 0:09:56- I'll add colour - with some flat-leaf parsley.
0:09:59 > 0:10:00- Mix it well.
0:10:03 > 0:10:06- I'm ready to add the mushrooms - to the rice.
0:10:08 > 0:10:12- Add some grated fresh parmesan - and the risotto is ready.
0:10:25 > 0:10:27- Mm!
0:10:27 > 0:10:32- I know you've got to stand over the - stove stirring it for 20 minutes...
0:10:32 > 0:10:34- ..but it's truly worth the effort.
0:10:37 > 0:10:38- .
0:10:40 > 0:10:40- Subtitles
0:10:40 > 0:10:42- Subtitles- - Subtitles
0:10:43 > 0:10:46- This is a recipe - for mushrooms on toast.
0:10:46 > 0:10:49- It took 20 minutes - to cook the risotto, as you saw.
0:10:50 > 0:10:52- This recipe takes five minutes.
0:10:53 > 0:10:56- Wild Mushrooms On Toast
0:10:57 > 0:11:00- For this recipe, - I need a shallot and some garlic.
0:11:00 > 0:11:02- Chop the shallot very finely.
0:11:04 > 0:11:07- Peel the clove of garlic - and slice it.
0:11:10 > 0:11:12- Put the pan on the heat.
0:11:12 > 0:11:14- Add olive oil and butter.
0:11:23 > 0:11:25- In goes the shallot...
0:11:26 > 0:11:27- ..and the garlic.
0:11:28 > 0:11:30- Get it all in there.
0:11:34 > 0:11:35- Add some pepper...
0:11:37 > 0:11:39- ..and a pinch of salt.
0:11:40 > 0:11:43- Mix it well.
0:11:43 > 0:11:46- As it cooks, - prepare the mushrooms.
0:11:49 > 0:11:52- Cut some mushrooms - off the oak chips.
0:11:54 > 0:11:58- If you have good mushrooms, - you can tear them easily.
0:12:00 > 0:12:02- Keep them all a similar size.
0:12:03 > 0:12:07- Halve or quarter the shiitakes, - depending on their size.
0:12:10 > 0:12:12- Start with the oysters.
0:12:12 > 0:12:15- It's important not to shake the pan - at this point.
0:12:16 > 0:12:19- It's important - to keep the heat in the pan.
0:12:19 > 0:12:21- Add some pepper.
0:12:21 > 0:12:24- Season food as you cook - and not at the end.
0:12:24 > 0:12:28- That's how you enhance the flavour.
0:12:29 > 0:12:30- In go the shiitakes.
0:12:32 > 0:12:34- Don't stir it. Just leave it there.
0:12:36 > 0:12:41- It's important to brown the - mushrooms, shallots and garlic.
0:12:43 > 0:12:47- Add the wild mushrooms - and the chanterelles.
0:12:49 > 0:12:53- As the mushrooms cook, - I'll chop some parsley...
0:12:53 > 0:12:55- ..and cook toast on the griddle.
0:13:16 > 0:13:21- The great thing is you can eat - this dish as a late breakfast...
0:13:21 > 0:13:23- ..or as an early supper.
0:13:38 > 0:13:43- Cynan took me to pick wild mushrooms - with him around North Wales.
0:13:52 > 0:13:55- It isn't easy - because it's so colourful here.
0:14:02 > 0:14:05- Cynan, we've seen - the mushrooms you grow.
0:14:06 > 0:14:09- We're now in the woods - behind Beddgelert.
0:14:09 > 0:14:12- What wild mushrooms - can we hope to see today?
0:14:12 > 0:14:15- Chanterelles and hedgehog mushrooms.
0:14:16 > 0:14:17- We may also find parasols.
0:14:18 > 0:14:24- Those are the types of mushrooms - which grow in these conditions.
0:14:24 > 0:14:26- Keep your eyes on the ground.
0:14:36 > 0:14:39- Do you see the yellow ones there?
0:14:39 > 0:14:40- Do you see the yellow ones there?- - The big ones?
0:14:41 > 0:14:43- Yes, they're chanterelles.
0:14:43 > 0:14:47- As you get closer, - you'll see there's a cluster there.
0:14:47 > 0:14:49- We'll pick those.
0:14:50 > 0:14:53- You have a trained eye. - All I see is leaves!
0:14:53 > 0:14:57- The colours of the leaves - are similar to the mushrooms.
0:14:57 > 0:15:01- Yes, but once you get your eye in, - you can spot things like this.
0:15:02 > 0:15:03- Isn't it fantastic?
0:15:03 > 0:15:05- It's a perfect chanterelle.
0:15:06 > 0:15:09- You should be able to smell - its fruity, apricot aroma.
0:15:10 > 0:15:14- This is the first time - I've ever picked wild mushrooms.
0:15:14 > 0:15:19- I saw them as a boy, when I went out - shooting with Uncle Arwyn and Dad...
0:15:19 > 0:15:24- ..but I never picked them because - we didn't know what they were.
0:15:24 > 0:15:26- It's true of many people.
0:15:30 > 0:15:34- This is a typical spot - where moisture will be trapped.
0:15:34 > 0:15:36- Take a closer look over here.
0:15:36 > 0:15:38- I can see one over there.
0:15:38 > 0:15:40- There are two clusters here.
0:15:40 > 0:15:42- Do you recognize them?
0:15:42 > 0:15:44- Is that a hedgehog mushroom?
0:15:44 > 0:15:46- Yes, that's right.
0:15:46 > 0:15:48- Why is it known as a hedgehog?
0:15:48 > 0:15:51- You'll find out, - when you see it properly.
0:15:51 > 0:15:53- I'll cut it now.
0:15:54 > 0:15:55- Take a look underneath it.
0:15:57 > 0:16:00- You usually see gills - on a mushroom...
0:16:00 > 0:16:03- ..but this one - is covered in small spines.
0:16:03 > 0:16:05- Like hedgehog spines!
0:16:05 > 0:16:07- We brush them off in the kitchen.
0:16:08 > 0:16:12- Yes, because they fall off - and they make a dish quite messy.
0:16:12 > 0:16:14- Yes, and the spines burn too.
0:16:14 > 0:16:18- A young chef in the kitchen - will scrape away all the spines.
0:16:20 > 0:16:24- They burn when you put the mushrooms - in the pan.
0:16:40 > 0:16:42- You can't eat that one, can you?
0:16:42 > 0:16:44- You can't eat that one, can you?- - Definitely not!
0:16:44 > 0:16:47- It's a famous mushroom - called the fly agaric.
0:16:48 > 0:16:49- What's it called?
0:16:49 > 0:16:51- The fly agaric.
0:16:51 > 0:16:55- Not fly, as in the insect, - but fly as in take flight.
0:16:55 > 0:16:58- This is a very potent - hallucinogenic.
0:16:58 > 0:17:00- Let's take a closer look at it.
0:17:00 > 0:17:04- I'll show you how to spot - poisonous and dangerous mushrooms.
0:17:05 > 0:17:07- I'll go right to the bottom - and remove it.
0:17:09 > 0:17:11- It grows out of this bulb.
0:17:11 > 0:17:15- Almost every dangerous fungus - grows out of a bulb, like this.
0:17:19 > 0:17:22- Don't eat a mushroom - that grows like this.
0:17:23 > 0:17:24- It's red for danger too.
0:17:25 > 0:17:28- Yes, and most red mushrooms - are dangerous.
0:17:42 > 0:17:46- Thank you for a great day and for - showing me the world of mushrooms.
0:17:47 > 0:17:49- I'll cook them all.
0:17:49 > 0:17:54- Remember only to pick wild mushrooms - if you know what you're doing.
0:17:55 > 0:17:56- If in doubt, don't eat them.
0:17:56 > 0:17:58- If in doubt, don't eat them.- - If in doubt, leave them there.
0:17:59 > 0:18:00- Thank you very much.
0:18:05 > 0:18:07- These are the mushrooms we picked.
0:18:08 > 0:18:10- Wonderful chanterelles.
0:18:11 > 0:18:12- Hedgehog mushrooms.
0:18:15 > 0:18:18- I'll pickle these mushrooms.
0:18:18 > 0:18:22- It's a great way to preserve them - and eat them out of season.
0:18:24 > 0:18:27- Bring some white wine vinegar - to the boil.
0:18:30 > 0:18:32- The pan's already hot.
0:18:36 > 0:18:38- Add some white sugar...
0:18:42 > 0:18:44- ..and a little bit of salt.
0:18:46 > 0:18:47- Bring it to the boil.
0:18:48 > 0:18:49- Here I have some herbs.
0:18:50 > 0:18:52- A dried bay leaf.
0:18:53 > 0:18:55- A few sprigs of fresh thyme.
0:18:56 > 0:18:59- To add a touch of fire, - I'll also use a red chilli.
0:19:02 > 0:19:06- I'll cut it down the middle - and get rid of the seeds.
0:19:06 > 0:19:09- The seeds are what gives a chilli - its heat.
0:19:11 > 0:19:13- We don't need the seeds.
0:19:14 > 0:19:16- I'll crush two cloves of garlic.
0:19:18 > 0:19:21- This will release its flavour.
0:19:22 > 0:19:24- Some black pepper.
0:19:25 > 0:19:27- Clean the mushrooms.
0:19:27 > 0:19:30- I use a brush to do this.
0:19:36 > 0:19:39- Pour the hot vinegar into the jar.
0:19:39 > 0:19:42- It's important - to close the lid immediately...
0:19:42 > 0:19:45- ..to keep the heat inside the jar.
0:19:45 > 0:19:49- The heat will cook the mushrooms - and sterilize the jar.
0:19:50 > 0:19:52- Close the lid...
0:19:54 > 0:19:55- ..and there you go.
0:19:55 > 0:19:57- Pickled mushrooms.
0:19:59 > 0:20:03- The recipes are available - on the website or by writing to us.
0:20:09 > 0:20:14- Mushroom Soup
0:20:15 > 0:20:18- This is my recipe for mushroom soup.
0:20:18 > 0:20:20- I'm using button mushrooms for this.
0:20:21 > 0:20:24- This is a really tasty soup - but it's also cheap to make.
0:20:27 > 0:20:31- First, slice a little bit of onion - nice and thinly.
0:20:33 > 0:20:35- Melt some butter in a pan.
0:20:38 > 0:20:41- There's no oil in this recipe.
0:20:42 > 0:20:46- When the butter has melted, - in go the onions.
0:20:47 > 0:20:49- It's important - not to brown the onions.
0:20:50 > 0:20:51- Cook it very gently.
0:20:54 > 0:20:55- Add some herbs.
0:20:55 > 0:20:57- This is thyme.
0:20:59 > 0:21:01- It needs three minutes to cook.
0:21:01 > 0:21:05- While the onions cook, - I'll slice the mushrooms.
0:21:06 > 0:21:07- Slice them thinly.
0:21:15 > 0:21:16- In they go.
0:21:17 > 0:21:18- Add some pepper...
0:21:21 > 0:21:22- ..and some salt.
0:21:25 > 0:21:29- Allow the mushrooms to sweat - until all the water has evaporated.
0:21:30 > 0:21:31- Then, add the stock.
0:21:32 > 0:21:34- Not too much.
0:21:35 > 0:21:38- Just enough to cover the mushrooms.
0:21:40 > 0:21:41- That's enough.
0:21:43 > 0:21:45- Stir it well.
0:21:48 > 0:21:50- Add some double cream.
0:21:52 > 0:21:56- Bring it back to the boil, - simmer for two minutes...
0:21:56 > 0:21:58- ..then whizz it.
0:22:25 > 0:22:30- I'll serve the soup with - some of the mushrooms I pickled...
0:22:30 > 0:22:33- ..on the day I picked mushrooms - with Cynan.
0:22:35 > 0:22:38- Mushroom soup - with pickled mushrooms.
0:22:49 > 0:22:52- You don't have to cook - meat or fish every time.
0:22:52 > 0:22:55- You can cook tasty meals - using only mushrooms.
0:22:56 > 0:22:58- It's time to taste the soup.
0:23:03 > 0:23:04- Mm!
0:23:07 > 0:23:09- That's really good.
0:23:35 > 0:23:38- S4C subtitles by Eirlys A Jones
0:23:38 > 0:23:39- .