This recipe serves one, as I only had myself to feed when I gathered these mushrooms. But you can simply multiply the quantities to feed more. I have cooked the mushrooms and celeriac here, but you could leave them raw for a crunchier, more fragrant result.
Serves 1 Hungry Forager
- A knob of butter.
- 1 tbsp of cooking oil
- About 100g of puffballs, cleaned, trimmed and halved.
- 1 tbsp fresh herbs, such as parsley, thyme, sage or rosemary.
- A squeeze of lemon.
- A large handful of seasonal salad leaves.
- 50g celeriac, cut into ‘matchsticks’.
- 50g carrot, cut into ‘matchsticks’.
- 25g raisins (or other dried fruit).
- 25g walnuts.
- 1 tbsp extra virgin olive oil.
- 1tsp sweet-chilli sauce (I used my homemade Hawthorn Berry dipping sauce: watch this blog for the recipe).
- 1 tsp red wine vinegar.
- A pinch each of Salt & pepper.
- Using my Frying Wild Mushrooms page, fry the puffballs with the celeriac, omitting the garlic.
- While the mushrooms are cooking, make the dressing. Combine all the ingredients for the dressing in an empty jam jar, screw on the lid and give a good shake.
- Put the leaves, carrot, fruit and nuts in a mixing bowl and toss together.
- Add the mushrooms and the celeriac straight from the pan into the salad.
- Add the dressing, toss again, and serve.
By all means try this recipe with other species of mushroom – though be sure if you are going for the raw version that it is safe to do so with the mushrooms you have gathered.