feeling inspired and excited that i have picked fairy ring mushrooms so late in the year and in such numbers i set about creating a new recipe utilising three of the most abundant wild foods available in July.
Admittedly and again we have had an unusually moist July not suiting many sun worshippers. I however, am like the perviable pigi in shit…
The use of polenta and smoked paprika suits this terrine.
The terrine make up is quite simple and a vegetarian, not vegan, recipe and gluten free for all those wheat intolerant folks.
Ingredients
Firstly this recipe will contain ingredients but not quantities as it is a recipe for my new book the wild food of Somerset.
Marsh samphire (Blanched)
Dehydrated sea lettuce
Polenta
Smoked Paprika
Fairy ring mushrooms
Butter
Onions
Garlic
dehydrated sea lettuce seasoning (a unique product i make & retail)
Aromatic wild mushroom stock
milled black pepper
Method
For those who can cook you will be able to work this out, it is very simple and more a constructed dish however, there are a few complicated and technical areas.
If you are interested to learn more mail me and i will share the details.