So you’ve been out and found a whole load of wild mushrooms, firstly you need to make sure they’re edible – have a quick intro guide here or you can look at our entire mushroom guide list here. If you’re still not sure why not join us on a guided foraging walk so we can help you?
When we think of wild mushrooms we often think of things like creamy mushroom pasta or pate, however when it comes to wild mushrooms, we have so much more flexibility due to the different textures and flavours that are out there.
These brown birch boletes were picked whilst out taking the dog for a walk during my last work break/lunch in a local park down the road in the centre of Stoke-on-Trent.
The Hot Salad
A hot salad might sound a bit weird, and to be honest the idea of it is to begin with – it’s quite simply taking all of the things you may normally enjoy cold in a salad warmed up.
It’s perfect for those times in between summer and autumn or a cold spring day. I enjoy on those days in winter where I fancy something that doesn’t have pastry or mashed potatoes, but can’t quite bring myself to eat something cold.
- 200g mixed wild mushrooms, things like chanterelle, bolete, hedgehog mushrooms and whatever else you can get ahold of.
- 200g sprouting broccoli
- 2 red onions, peeled and chopped
- 2 medium sized carrots sliced to 1cm pieces
- 100g Brussels sprouts, quatered
- Half a Lettuce or 200g spinach
- Salt and pepper
- A little oil
- Preheat your oven to 200c or gas mark 8
- Apart from the lettuce, Put all of your ingredients in to a baking tray.
- Season well with salt and pepper drizzle a little oil over an Place in the oven, top shelf and leave for 20 minutes.
- After 20 minutes turn over the veg and pop back in the oven for a further 15 minutes.
- After the 15 minutes, moxthechopped lettuce in to the hot contents in the baking tray and put back in the oven for a further 5 minutes to let the lettuce wilt.
- Remove from the oven and enjoy with some houmous.