Wildcrafting in the Countryside
Ingredients
MUSHROOM CONDIMENT
100 g common mushrooms (small); 2 cl lemon juice; 2 dl rapeseed oil; 2 egg yolks; 2 drops Tabasco
WILD MUSHROOMS
150 g seasonal wild mushrooms (Scotch bonnet milk-caps shiitake
etc.)
GARLIC MUSTARD – RAVIOLI FILLING
100 g mushrooms
2 onions
salt & pepper
50 g pine nuts
2 spoonful mild tofu
10 leaves garlic mustard
8 large garlic mustard leaves
1 teaspoon ramson seeds in brine
WILD SORREL PESTO
1 dl squash seed oil
1 handful sorrel
10 good wild sorrel leaves
50 g pine nuts
3 spoonful water/vegetable stock; 1 spoonful lemon juice
CREAM OF GROUND ELDER
1 dl lactose-free cream
50 g spinach
100 g ground elder
100 g English plantain
50 g yarrow
50 g garlic mustard
50 g wild cress
50 g cold clarified butter
EMA DATSCHI
150 g fresh shiitake
250 g dried shiitake
1 kg fresh shiitake
3.6 l water
50 g kombu seaweed
spoonful tamarind
mirin (sweet saké).
FLOWERS & HERBS
Tender yarrow, star anise flower, knotroot, nettle, ground ivy, ground elder shoots, rampion, etc. that can be found in your area.
MUSHROOM CONDIMENT
Clean the mushrooms; put in blender; add in egg yolks and lemon juice. Blend; ready the preparation with rapeseed oil, add in salt and pepper and set aside in a fridge.
WILD MUSHROOMS
Carefully clean the wild mushrooms. Bring a saucepan of water to the boil and submerge the wild mushrooms one by one for 30 seconds, starting with the lightest coloured. Then, soak in iced water for 30 seconds; drain through a clean cloth. The ice water keeps the mushrooms firm. Then, put a little butter or grape seed oil on them; add salt & pepper.
GARLIC MUSTARD – RAVIOLI FILLING
Cut an onion and the remaining large mushrooms into thin slices; soak; add a little stock and cook until the liquid evaporates. Add in the pine nuts; mix with the mild tofu and garlic mustard leaves; set aside in a piping bag. Clean the comfrey leaves and submerge them rapidly in hot water. Cool down rapidly; leave them on a cloth to dry and spread them out on the table. Place the mushroom filling on the leaves and fold them to create ravioli, brush with oil and sprinkle a few ramson seeds in brine on top.
WILD SORREL PESTO
Place all the ingredients in a whisk bowl; mix well and add in the pumpkin seed oil. Set aside in the cold.
CREAM OF GROUND ELDER
Add the spinach into a large pan with 50 g of butter, the ground elder and wild cress; stir continuously. When the leaves lose their colour, take off the heat and add the remaining butter; stir for 5 minutes, then set aside unheated (otherwise it will oxidise).
EMA DATSCHI
Carefully wash off the dirt and impurities from the shiitake; place them in a bowl with 1.8 l water and leave them to soak for 8 to 12 hours, Heat the mirin with the 1.8 l water left and the tamarind; add in the kombu. Leave to cook on a low heat for 1 hour; then, remove the kombu. Sieve the shiitake water and add datschi to the kombu: a ratio of 1 fresh to 2 dry shiitake. Sieve the datshi using kitchen roll.
FLOWERS & HERBS
Add 11 parts water to one teaspoon sodium bicarbonate in a salad bowl; submerge the green shoots for 5 minutes; carefully rinse and leave them on kitchen roll on trays; soak and set aside in the fridge.
