Today is my birthday, and what better way to celebrate than by trying something new?
I’m a big fan of garlic, both for the flavour and the health benefits. I use it in most of my cooking, and occasionally even when I make juices. I’m pretty sure that as well as potentially lowering my blood pressure and boosting my immune system, it’s going to keep the vampires away from me.
I’ve wanted to try wild garlic for a long time, and recently I’ve been thinking of going foraging for some. Imagine how pleased I was when my fiancé came in from the garden yesterday with a handful of the stuff! He had been tidying up the garden, which we’ve been too busy to touch since we moved in in February, and come across a patch of wild garlic growing to the side of the path.
This stuff is pungent! The smell of the leaves was enough that we had to keep it outside overnight. We used a little last night, just chopped the leaves over some salad, which was tasty, but I wanted to save the majority of what he’d picked so that I could make garlic mushrooms today.
Garlic mushrooms, with or without cream, with or without Stilton, in a pot or on toast, are one of my favourite dishes. If ever I go to a restaurant and see garlic mushrooms on the starter menu, I rarely look at the other choices.
I’ve only made my own at home once or twice, but when Alex handed me a bunch of wild garlic, I knew that was what I wanted to do with it.
I served the mushrooms over a vegan schnitzel. Perfect birthday lunch!
Creamy Wild Garlic Mushrooms
- 500g mushrooms – I used a mixture of closed cup and mini portobello
- Wild garlic – I used a handful of leaves and 2 bulbs – of course, you could just use a few cloves of garlic if you can’t get the wild stuff
- 1 tablespoon fresh lemon juice
- 30ml dry white wine or sherry
- A pinch of chilli flakes
- 60ml double cream
- A pinch of parsley – I couldn’t get fresh, so used dried
Chop the mushrooms and garlic. I chopped mine quite roughly to give it a more rustic look, and because I’m a lazy cook.
Heat a little oil in a frying pan or wok, then add the mushrooms and garlic. Cook for about two minutes, then reduce the heat.
Add the wine or sherry, lemon juice and the chillies. Stir through while the mushrooms cook.
When the mushrooms begin to soften, stir in the cream and parsley, and cook until the mushrooms are soft and the sauce has thickened to your liking.
Add salt and pepper to taste, and serve. This worked well on a vegan schnitzel, but would be great on toast or as an accompaniment to chicken.
Alex and I ate lunch in the garden, in glorious sunshine. The garlic flavour was more subtle than I had expected, given the strong smell, but it was delicious. I re-planted the bulbs I didn’t use, in the hope that we’ll get another crop of leaves and maybe some flowers (which I’ve read are also edible) next year.
I spent the rest of the afternoon lounging around in the sun with the cats, bee-spotting for the Great British Bee Count and reading a book that was recommended to me: Sandman Slim by Richard Kadrey. I haven’t got very far with it yet, because I kept getting distracted, but so far it’s enjoyable and funny urban fantasy.
Now I plan to get cut my very grown up birthday cake, and go back out into the garden to enjoy it with a nice bottle of cider.
How did you spend your weekend?
Have you ever foraged for food or tried wild garlic?