Wild On A Plate……

By Simon  , ,   

November 23, 2014

A few minutes later and another shout went up – someone had found some tiny purple mushrooms – surely they weren’t edible? Oh yes they are! and quite delicious lightly sautéed in a little butter, John guaranteed. At first it was like finding a needle in a haystack, but once you got your eye in, there were hundreds of these tiny little delicacies! Commonly known as the Amethyst deceiver (Laccaria amethystina), the deception presumably because its colour fades and it can be confused with something more dubious. We also found a brown roll rim (Paxillus involutus) which was the most deadly toadstool find of the day. Apparently it doesn’t kill you first time you eat it, but the deadly toxins build up in your system until eventually you eat what you don’t know is going to be your last meal……………rather sinister, a bit like playing Russian roulette!

  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: 4 Small

Ingredients

1 Medium Basket of wild mushrooms and hairy bitter cress

Splash Butter, vegetable oil for cooking

Scattering Plain flour

2 tsp Dijon mustard

1 Medium Lemon

10 tbsp Rape seed oil

Directions

The foragers return.

Baskets laden with common puffballs, vibrant purple amethyst mushrooms and bunches of woodland picked hairy bitter cress, various oils, mustard, lemons adorn the kitchen table...let's create.... the puffs were peeled, dipped in seasoned flour, ready to deep fry, the hairy bitter cress washed, a beautiful mustard dressing mixed, tasted and loved and the amazing vibrant purple amethyst ready to sauté in hot frothy butter.  What happened next, amazing...the puffballs delicatly deep fried, a crispy coating revealing a creamy centre, described and giving the texture of warm mozzarella, sweet hairy bitter cress with a tinge of iron dressed with our beautiful mustard oil with a hint of lemon and the stars sauté of amethyst mushrooms, bringing earth flavours and colour to our wild plate.

Supper was then taken in the curious kitchen itself, sitting on hay bales and wrapped in blankets, we tucked into our foragers plate; lightly sautéed amethyst deceivers and deep fried puffballs with bitter hairy cress and a lemon and mustard dressing;

Thank you nature for your abundance of our wild free larder.....simplicity and a real feeling of satisfaction....

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