Madarch Cegin Bryn

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-The mushroom isn't an animal

-or a plant.

-It's unique. It's magical.

-Welcome to Cegin Bryn.

-Each variety of mushroom

-has a different flavour...

-..and there's a huge array

-of wild and cultivated mushrooms.

-There's a difference between

-cultivated mushrooms and wild ones.

-Cultivated mushrooms are prepared

-and ready to cook.

-You need expert information

-to pick edible wild mushrooms.

-On this programme,

-I'll make mushroom risotto...

-..mushrooms on toast

-and mushroom soup.

-I'll also pick and pickle mushrooms

-and learn to grow them.

-I'm on my way to Nantmor,

-near Beddgelert...

-..to meet The Mushroom Man.

-Cynan Jones picks wild mushrooms and

-uses a unique system to grow them.

-He's been interested in mushrooms

-for ten years...

-..and he runs The Mushroom Garden.

-Cynan, what do you think

-makes mushrooms so special?

-They're special

-for a lot of reasons.

-Firstly, nobody knows what they are!

-They're not animals.

-They're not plants,

-because plants make their own food.

-Mushrooms have no chlorophyll,

-so they can't make their own food.

-They must feed off something which

-is alive or which has been alive.

-They need organic matter

-from somewhere.

-Some mushrooms live on trees

-and kill those trees.

-Others, like the chanterelles

-and ceps are clever.

-They live in harmony with the trees,

-growing with the roots.

-They give trees

-trace elements and metals...

-..and they get sugar from the trees.

-We've developed a system...

-..where mushrooms grow every day

-of the year, not just in the season.

-In here,

-the mushrooms think it's summer.

-Over there, the mushrooms

-think it's autumn...

-..and winter's approaching.

-The growing process starts here...

-..then we move them and shock them

-into thinking winter's coming.

-Then they start to grow.

-What happens in these bags? Why do

-you keep them in a warm enclosure?

-These are bags of sawdust

-and oak chips.

-The bags are pasteurised

-in huge pressure cookers...

-..to get rid of all the other fungi.

-This leaves a bag

-of just sawdust and oak chips.

-Then, in our laboratory,

-we inoculate it with shiitake spawn.

-Spawn are spores

-which have started to grow.

-This was inoculated three weeks ago.

-The grey stuff

-is the body of the mushrooms.

-The roots, or the mycelium, grow

-and start to eat the oak chips.

-In the wild,

-they'd grow on the tree.

-There need some ventilation...

-..to release the C02

-they create as they grow.

-It also stops

-other spores getting in.

-That's three weeks old...

-..and this one has been here

-for two months.

-Are these the roots?

-No, the white stuff is the roots

-and it forms a crust around it all.

-Can you see all the little lumps?

-Yes.

-They're known as popcorns.

-They're the tiny mushrooms

-which are ready to fruit.

-They won't fruit because it's warm

-and snug and they have lots of food.

-That's why we must shock them.

-They smell nice.

-They smell nice.

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-There are 600 in here.

-I'd stay here too!

-I'd stay here too!

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-Yes, you'd be well-fed!

-This is the autumn. Come on in.

-It isn't warm in here!

-Look at these!

-These are the oysters.

-The shiitakes are over there.

-The bags we brought in yesterday

-are fruiting.

-They're like flowers.

-They're like flowers.

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-Yes, it's fantastic.

-The shiitake are down this end.

-We moved these bags

-from next door yesterday...

-..and you can see the difference.

-They were next door yesterday?

-Yes, and these small popcorns

-have opened.

-Give them another two days

-and they'll be this big.

-That's perfect.

-It's ready to be cooked.

-It only takes four days

-for them to grow?

-Five days, in total.

-It's at its best

-when the cap hasn't opened fully.

-I'm buying my mushrooms

-in the wrong place!

-Possibly!

-Mushroom Risotto

-The first recipe

-is for a wild mushroom risotto.

-Cynan gave me these chanterelles,

-shiitakes and oysters.

-We'll start by bringing

-some mushroom stock to the boil.

-It takes 20 minutes to cook

-a risotto if you use hot stock.

-Put a little bit of olive oil

-in a pan.

-Add a knob of butter.

-Chop a shallot very finely.

-You want it to be the same size

-as the grains of risotto rice.

-The butter has melted in the oil,

-so in go the shallots.

-It's important

-not to let the butter go brown.

-I don't want

-the shallot to brown either.

-The rice is white, so I want to

-produce a white risotto.

-Cook the shallot for one minute.

-Add a handful of rice.

-Cook the rice like this

-for a maximum of one minute.

-I don't want to brown it.

-Add some white wine.

-A glass, at the most.

-It's important to reduce the wine

-before adding the stock.

-When you add liquid to a risotto...

-..let the rice absorb it

-before you add more.

-A little bit more stock.

-The rice is almost ready

-and I've added plenty of stock.

-I'll turn off the heat

-and allow the rice to rest.

-Like meat or fish,

-it needs time to rest.

-I'll prepare the mushrooms.

-I'll snip them

-off their oak chip base.

-It looks like a loaf.

-I'll cook the largest ones first...

-..then add the smaller mushrooms.

-A little bit of olive oil.

-It's important to cook the mushrooms

-in a large pan.

-I say that because

-mushrooms contain 90% water...

-..and if you use a small pan,

-you boil them rather than fry them.

-A knob of butter.

-In go the oysters.

-Season them.

-Add the shiitakes.

-Turn them over.

-Next, add the chanterelles.

-I'll add colour

-with some flat-leaf parsley.

-Mix it well.

-I'm ready to add the mushrooms

-to the rice.

-Add some grated fresh parmesan

-and the risotto is ready.

-Mm!

-I know you've got to stand over the

-stove stirring it for 20 minutes...

-..but it's truly worth the effort.

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-This is a recipe

-for mushrooms on toast.

-It took 20 minutes

-to cook the risotto, as you saw.

-This recipe takes five minutes.

-Wild Mushrooms On Toast

-For this recipe,

-I need a shallot and some garlic.

-Chop the shallot very finely.

-Peel the clove of garlic

-and slice it.

-Put the pan on the heat.

-Add olive oil and butter.

-In goes the shallot...

-..and the garlic.

-Get it all in there.

-Add some pepper...

-..and a pinch of salt.

-Mix it well.

-As it cooks,

-prepare the mushrooms.

-Cut some mushrooms

-off the oak chips.

-If you have good mushrooms,

-you can tear them easily.

-Keep them all a similar size.

-Halve or quarter the shiitakes,

-depending on their size.

-Start with the oysters.

-It's important not to shake the pan

-at this point.

-It's important

-to keep the heat in the pan.

-Add some pepper.

-Season food as you cook

-and not at the end.

-That's how you enhance the flavour.

-In go the shiitakes.

-Don't stir it. Just leave it there.

-It's important to brown the

-mushrooms, shallots and garlic.

-Add the wild mushrooms

-and the chanterelles.

-As the mushrooms cook,

-I'll chop some parsley...

-..and cook toast on the griddle.

-The great thing is you can eat

-this dish as a late breakfast...

-..or as an early supper.

-Cynan took me to pick wild mushrooms

-with him around North Wales.

-It isn't easy

-because it's so colourful here.

-Cynan, we've seen

-the mushrooms you grow.

-We're now in the woods

-behind Beddgelert.

-What wild mushrooms

-can we hope to see today?

-Chanterelles and hedgehog mushrooms.

-We may also find parasols.

-Those are the types of mushrooms

-which grow in these conditions.

-Keep your eyes on the ground.

-Do you see the yellow ones there?

-Do you see the yellow ones there?

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-The big ones?

-Yes, they're chanterelles.

-As you get closer,

-you'll see there's a cluster there.

-We'll pick those.

-You have a trained eye.

-All I see is leaves!

-The colours of the leaves

-are similar to the mushrooms.

-Yes, but once you get your eye in,

-you can spot things like this.

-Isn't it fantastic?

-It's a perfect chanterelle.

-You should be able to smell

-its fruity, apricot aroma.

-This is the first time

-I've ever picked wild mushrooms.

-I saw them as a boy, when I went out

-shooting with Uncle Arwyn and Dad...

-..but I never picked them because

-we didn't know what they were.

-It's true of many people.

-This is a typical spot

-where moisture will be trapped.

-Take a closer look over here.

-I can see one over there.

-There are two clusters here.

-Do you recognize them?

-Is that a hedgehog mushroom?

-Yes, that's right.

-Why is it known as a hedgehog?

-You'll find out,

-when you see it properly.

-I'll cut it now.

-Take a look underneath it.

-You usually see gills

-on a mushroom...

-..but this one

-is covered in small spines.

-Like hedgehog spines!

-We brush them off in the kitchen.

-Yes, because they fall off

-and they make a dish quite messy.

-Yes, and the spines burn too.

-A young chef in the kitchen

-will scrape away all the spines.

-They burn when you put the mushrooms

-in the pan.

-You can't eat that one, can you?

-You can't eat that one, can you?

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-Definitely not!

-It's a famous mushroom

-called the fly agaric.

-What's it called?

-The fly agaric.

-Not fly, as in the insect,

-but fly as in take flight.

-This is a very potent

-hallucinogenic.

-Let's take a closer look at it.

-I'll show you how to spot

-poisonous and dangerous mushrooms.

-I'll go right to the bottom

-and remove it.

-It grows out of this bulb.

-Almost every dangerous fungus

-grows out of a bulb, like this.

-Don't eat a mushroom

-that grows like this.

-It's red for danger too.

-Yes, and most red mushrooms

-are dangerous.

-Thank you for a great day and for

-showing me the world of mushrooms.

-I'll cook them all.

-Remember only to pick wild mushrooms

-if you know what you're doing.

-If in doubt, don't eat them.

-If in doubt, don't eat them.

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-If in doubt, leave them there.

-Thank you very much.

-These are the mushrooms we picked.

-Wonderful chanterelles.

-Hedgehog mushrooms.

-I'll pickle these mushrooms.

-It's a great way to preserve them

-and eat them out of season.

-Bring some white wine vinegar

-to the boil.

-The pan's already hot.

-Add some white sugar...

-..and a little bit of salt.

-Bring it to the boil.

-Here I have some herbs.

-A dried bay leaf.

-A few sprigs of fresh thyme.

-To add a touch of fire,

-I'll also use a red chilli.

-I'll cut it down the middle

-and get rid of the seeds.

-The seeds are what gives a chilli

-its heat.

-We don't need the seeds.

-I'll crush two cloves of garlic.

-This will release its flavour.

-Some black pepper.

-Clean the mushrooms.

-I use a brush to do this.

-Pour the hot vinegar into the jar.

-It's important

-to close the lid immediately...

-..to keep the heat inside the jar.

-The heat will cook the mushrooms

-and sterilize the jar.

-Close the lid...

-..and there you go.

-Pickled mushrooms.

-The recipes are available

-on the website or by writing to us.

-Mushroom Soup

-This is my recipe for mushroom soup.

-I'm using button mushrooms for this.

-This is a really tasty soup

-but it's also cheap to make.

-First, slice a little bit of onion

-nice and thinly.

-Melt some butter in a pan.

-There's no oil in this recipe.

-When the butter has melted,

-in go the onions.

-It's important

-not to brown the onions.

-Cook it very gently.

-Add some herbs.

-This is thyme.

-It needs three minutes to cook.

-While the onions cook,

-I'll slice the mushrooms.

-Slice them thinly.

-In they go.

-Add some pepper...

-..and some salt.

-Allow the mushrooms to sweat

-until all the water has evaporated.

-Then, add the stock.

-Not too much.

-Just enough to cover the mushrooms.

-That's enough.

-Stir it well.

-Add some double cream.

-Bring it back to the boil,

-simmer for two minutes...

-..then whizz it.

-I'll serve the soup with

-some of the mushrooms I pickled...

-..on the day I picked mushrooms

-with Cynan.

-Mushroom soup

-with pickled mushrooms.

-You don't have to cook

-meat or fish every time.

-You can cook tasty meals

-using only mushrooms.

-It's time to taste the soup.

-Mm!

-That's really good.

-S4C subtitles by Eirlys A Jones

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