Eat The Season - Wild Garlic

Pan-fried mushrooms with herb focaccia

Makes 2 servings

Prep: 30 minutes
Cook: 10 minutes

Shopping List:
For the mushrooms and focaccia

• 2 tbsp unsalted butter
• 5-6 young wild garlic leaves, crushed
• 100g/3oz mixed wild mushrooms, peeled and sliced
• 1 small focaccia, sliced in half horizontally, then cut widthways into two slices to make four pieces

For the lemon vinaigrette

• 2 tsp hazelnut oil
• 2 tsp groundnut oil
• 1 tsp lemon juice
• 1 tsp white wine vinegar

To serve

• 2 handfuls of assorted seasonal salad leaves, washed and dried
• salt and freshly ground black pepper
• 4 tbsp Croglin cheese shavings [or similar mature hard cheese]

TO MAKE:

1. Preheat the grill to a high heat.
2. For the mushrooms, heat the butter in a non-reactive frying pan over a medium heat. When the butter is foaming, add the wild garlic leaves and fry for 2-3 minutes until softened.
3. Add the mushrooms, reduce the heat, and fry for 3-4 minutes, stirring until golden-brown on all sides.
4. Place the focaccia onto a baking sheet and transfer to the hot grill to cook for 20-30 seconds.
5. For the lemon vinaigrette, mix the vinaigrette ingredients in a bowl until well combined, then set aside.
6. To serve, pile the leaves onto two serving plates, season with salt and freshly ground pepper, then drizzle with some of the lemon vinaigrette.
7. Place three or four of the mushroom slices onto each of the toasted focaccia slices.
8. Season with freshly ground black pepper, then add a splash of the vinaigrette and top with a tablespoon of the cheese shavings.
9. Arrange two of the focaccia on each plate, next to the salad leaves.

ENJOY !

PDF of this recipe: 03-2_Eat_The_Season_Wild-Garlic