THE Perigord region is famous for its horse chestnuts and mushrooms and there are plenty out in the woods at the moment.
The parasol is a common mushroom and is delicious if fried in butter with a slice or two of onion and then piled up onto a baguette.
There are recognisable by the small ring that at first holds the head of the mushroom tight and eventually gives up the fight and falls down the stem.
The open, umbrella like plate can be around 15cm wide and it is dark brown in the middle.
The parasol mushroom is found on paths in woods, in grassy clearings and can be seen from July to November.
Horse chestnuts can also be found all over the pathways of the woods and these are like little parcels of potato after roasting.
The best way to prepare them is to cut a cross into the top of them, but leave one uncut.
Pop them on the fire or in the oven and when the uncut one bursts, you know the others are ready.