A mushroom forage at Delheim, Stellenbosch, South Africa

Last Friday I headed out to Stellenbosch to attend a morning of mushroom foraging and feasting at Delheim. They host guided mushroom forage events during the winter months and its a wonderful opportunity to get close to the forest floor and experience the mesmerising world of fungi growing in the wild. 

The event was made special by the two hosts – Delheim’s Nora Sperling-Thiel and Gary “The Mushroom Fundi” Goldman. Both are experienced foragers and lead the mushroom ‘hunts’ through the lush Delheim pine forest. Nora’s super cute Jack Russell Miss Vuvu will be a highlight of the day.

A mushroom forage at Delheim, Stellenbosch, South Africa

We started out with a glass of delicious gluhwein and a comprehensive workshop on mushroom identification in the farm’s vat cellar before heading our walk into the pine forest to hunt shrooms. This is a very important part of the process because mushrooms can be lethal. Going with an experienced guide is an absolute necessity if you are a beginner. Luckily connected with an experienced forager from the start, and with her ability to spot rare specimens helped immensely so I could focus on taking the photos. It didn’t bother me that we didn’t find many edible shrooms – although others found a lot, it was just so lovely to see the abundance and variety of specimens in a fairly small area.  

Lunch ended the day in the estate’s Garden Restaurant where Chef Bruce von Pressenten put on a three-course meal that showcases these the local mushrooms. It was really delicious and looked like this:

Starter

Sauteed oyster mushroom with soy, sesame, spring onion, garden salad and chilli wrapped in a taco (paired with the Delheim Pinotage Rose)

Pickled shiitake mushrooms with balsamic on puff pastry (paired with Delheim Sauvignon blanc)

Wild mushroom bon bon with deep-fried basil and a pork jus on a bed  of foie gras (paired with Delheim Shiraz / Cab Sauv)

Main

Homemade tagliatelle with creamy mushrooms, quenelle of slow braised beef cheek, sauteed wild mushrooms, rocket, Parmesan shavings and a truffle espuma (paired with Delheim Chardonnay Sur Lie

Dessert

Dark chocolate porcini fondant teacup (paired with Delheim Pinotage)

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

Delheim Wine Estate, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

A mushroom forage at Delheim, Stellenbosch, South Africa

Delheim Wine Estate, Stellenbosch, South Africa

This unique gourmet food and wine experience is for adults only and costs R695 per person. It includes an informative workshop, mushroom hunt, a tantalising mushroom-themed food and wine experience and a complimentary bottle of wine to enjoy at home. 

*I as invited to attend this event by Delheim

A few of my favourite mushroom recipes:

Eggs Benedict on roasted brown mushrooms

A vegetarian burger of pesto roasted field mushrooms

Creamy miso mushrooms & eggs

 

 

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11 Comments

  1. in Poland mushroom searching is very common and nothing beats fresh ceps ?but why would u collect inedible one? they look beautiful though;)

  2. Maria Hargrave

    The photos are so gorgeous, that you can smell the damp earth!

  3. Sam

    Hi Anna, they were just interesting to find and very pretty to photograph

  4. Sam

    HI – yes of course. WE just gathered these to see the variety and to take a pretty pic 🙂

  5. alex lowe

    It’s irresponsible of you to post pictures of a fly ageric mushroom on the menu. Yes they make nice photographs but they also deceive people, including children, into thinking that these mushrooms are edible.

  6. Sam

    Hi Alex, these mushrooms are not shown in any way as a menu item or near food. They are related to an article about mushroom foraging. They are depicted in a basket on leaves in a forest. This is no way promotes these particular species of mushrooms as edible. I also write that they are NOT edible.

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