With the first rains of autumn falling on the still warm earth wild mushrooms and fungus are sprouting from the soil around the state. To celebrate the annual wild mushroom season the Grossi Family are heading to the hills to bring you dishes from Piedemont and Ticino that honour the fungus and those who hunt for them. “This is a time of the year I always look forward to,” says Guy Grossi. “The change of the seasons, the cooling rains, the  flush of  fungus. From Slippery Jacks – our version of porcini, to Saffron Milk Caps from the pine forests to the deep flavoured wild field mushrooms, they present such opportunity for us to cook dishes from Italy’s north.”

Hear stories of Italian mushroom hunters from Switzerland based fungus expert Alison Pouliot in conversation with Good Food’s Richard Cornish