AT last, as far as the fungi are concerned, autumn has arrived.

This year as on many previous years, I've carried out a fungal foray around Habberley Valley in September.

We found some fungi, including interesting species such as the bizarre looking beef-steak fungi and ultra-poisonous death-cap.

However, the usual volume of mushrooms and toadstools was missing.

It was the same sorry story across all the reserves for September and the first half of October but following a few downpours and the recent mild days, the fungi are fruiting in abundance.

One of my favourite edible mushrooms is from the boletus family.

These have been hard to find up until now but in the Habberley Valley woods and on many of the heaths there are now healthy stocks of ceps, birch bay boletes and red cracked boletes.

Boletus fungi are one of the easiest to identify.

At first glance they look just like a typical fungi with a broad domed cap attached to a central stem.

If you carefully pick one and examine the underside, you will see that it has a spongy, porous texture.

If you do a similar thing to another fungus - not one from the boletus family - you will see that these have delicate gills radiating out from the centre.

These gills are the structures which distribute the fungus reproductive products or spores.

In boletes fungi, the small holes in the spongy material are in fact spores tubes which carry out the same function.

Most boletus fungi make for good eating with the large ceps being renowned for being particularly fine.

It has been known for these to reach very high prices in food markets.

There are a few boletes that are poisonous, the most notorious of these being the so-called satin's bolete which is deadly.

This is very rare in our area. I have never seen one but to be on the safe side always avoid boletes which have reddish tinges.

It is often worth noting that not all the fungi you find are edible and some, like the death-cap, which is very common in Habberley Valley are extremely poisonous.

Please take great care if you fancy taking advantage of what I always think of as one of nature's most delicious culinary bounties.