Recipe: Foraged Wild Garlic with Mushrooms on sourdough toast

MUSHROOMS WITH WILTED WILD GARLIC ON SOURDOUGH 

This is simply delicious, seasonal and locally foraged! 

Serves 2, double up according to your appetite and guests. Vegetarian and can easily be made vegan.

Prep 10 mins, Cook 20 mins, Oven temperature: 190ºC (170ºC fan)/gas 4 or Grill on medium heat.

INGREDIENTS

• 2 handfuls of wild garlic leaves, rinsed and patted dry (you can use baby spinach leaves instead)
• 2 large flat mushrooms (or 4 smaller ones)
• Spray oil such as Frylight
• 2 garlic cloves chopped finely, or 2 large pinches of garlic granules
• 2 thick cut slices of Taylor's large wholemeal sourdough loaf or similar 
• Your choice of butter, low fat spread or cream cheese/vegan cream cheese such as Violife
• Black pepper to taste

METHOD

Go for walk and collect some wild garlic! Then come home and put the oven or grill on. 

Arrange the mushrooms on an oiled baking tray, spray into the brown gills thoroughly with spray oil, sprinkle with thyme and chopped garlic cloves/granules. Pop under a medium grill for 10-15 mins or into the oven for 15-20 mins until sizzling and cooked but not completely collapsed. (You can also just pan fry the mushrooms if you prefer and keep them warm while you use the same pan to wilt the wild garlic). 

Meanwhile, wash the garlic leaves and pat dry. Chop them roughly. 

Cut your thick slices of bread and toast lightly. Keep warm.

Take a small frying pan, coat with spray oil and put on a medium heat. Toss the wild garlic into the frying pan and stir constantly until the leaves are wilted and bright green (about 3-4 mins).

Spread your toast with your chosen topping (spread, butter or cream cheese), pile the wild garlic on and top with a hot mushroom straight from the oven. Season with black pepper and serve.

Eat straight away!

Variations: add crispy bacon or roasted/grilled tomatoes for a more substantial lunch.