he puts them in a fishing creel !!   ha, ha, hilarious.

Looks ideal to me. 

very helpful, I haven't studied foraging for mushrooms yet and this is a great introduction into them…loved the real hedgehog too, really cute.thanks

nice. they are covering my forest floor. i made a tiny clip just now showing one tiny area. but they are everywhere. wow. so fun. i love hedgehogs

Hi. These British examples are nothing like the large (plate-size) sarcodon imbricatus (scaley hedgehog) fungi we have been gathering in the forest here in central Portugal this December. Yes, while the UK and USA freeze, we are picking lovely, edible fungi. Ours are plate-size, buff to grey caps with heavy very dark brown or black scales like wood shavings; underneath the 'spikes' are grey; flesh dense and firm whitish to greyer as it ages. They are good young or older, but avoid those which have all-black or dark caps. Too old. Nothing seems to predate them except us! Excellent as the basis of a sumptous 'champignon veloute' soup, sauteed on crispy toast, incorporated into stews with a nice, plump rabbit or married to other stuffing ingredients in a fowl. I think they'd be great accompanying a tender steak, but we can't find any of these. The Portuguese have little idea of how to source, age or cook good beef; Spanish folk do. Their taste is nutty with a finish reminiscent of the woodruff in May wine; or think of the scent of santolina or a frond of fresh chervil. Somewhat similar. I have been told they are not so good dried and reconstituted, but I haven't tried. Can't resist eating them fresh!

+NibiruLives I use a fishing creel for this, as well.

Fantastic. Thank you.

Where did you get that mushroom knife. Thanks