Warm Puffball and Celeriac Salad

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.

For the Dressing

  • 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.

Method

  1. Using my Frying Wild Mushrooms page, fry the puffballs with the celeriac, omitting the garlic.
  2. 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.
  3. Put the leaves, carrot, fruit and nuts in a mixing bowl and toss together.
  4. Add the mushrooms and the celeriac straight from the pan into the salad.
  5. 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.

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