During spring, nothing inspires me more than the sight of beautiful blooms and fresh new shoots. I thought it would be something worth celebrating with mushrooms today. I haven’t been fungi hunting, but I’ve knocked up something to recreate the woodland in spring using wild edibles and, of course, the star of the show: mushrooms.
My idea is to make a mound which gives an overflowing "spring forest floor" look.
So here it is, something with a spring vibe for Fungi Friday.
Ingredients
Mushrooms
4 large mushrooms (portobello or big chestnut)
Olive oil or melted butter
Pinch of salt
Filling
200g cream cheese or soft goat cheese
3 cloves garlic (very finely minced or lightly sautéed)
1 cup young wild greens like dandelion, garlic mustard, plantain, young cleavers, hairy bittercress, and strawberry.(or any available assorted green you can collect)
Fresh Herbs (thyme, mint, parsely or rosemary)
Zest of ½ lemon
Zest of ½ orange (brightens everything)
Salt & black pepper
and oops, ½ cup crushed roasted peanuts.
🌸 Spring forest decoration (after baking)
Blossoms:
Dandelion
Wild garlic
Hawthorn
forget-me-not
Lady's smock
Herb Robert
Red Clover
And whatever is available
Optional if available: Dates (as stones) and Goji berries
Dandelion heads (as mushrooms)
Horseradish leaf, Strawberry leaf and parsley (as moss/grass)
Lemon and orange zest (for tendrils)
🍯 Finishing
Fruit glaze or balsamic glaze or honey
🌿 Method
Prepare the mushrooms.
Lightly brush mushrooms with oil or butter
Sprinkle with a pinch of salt
Prepare wild greens
Chop finely
Make the filling
Mix together:
Cream cheese or goat cheese
Garlic
Greens
Crushed nuts
Herbs
Season well with salt & pepper
Stuff
Place on top of mushrooms generously
Let the filling mound on top
Bake
Oven: 180°C (fan)
Bake for 18 to 22 minutes until:
Mushrooms are soft and juicy.
Decorate (the magic step 🌸)
Lay greens and flowers on a wooden board.
Place the mushroom mounds on top.
Add more of the edible decorations.
I particularly like these dandelion heads as mushrooms sprouting between the mounds and also the dandelion flower stalks as tendrils as my new edible decorative discoveries.
I proudly served it with a fruit glaze.
And oh my! This tasted so good! The meaty, juicy mushrooms with a cheesy top and nutritious wild greens were delicious. The mint and other herbs, along with the lemon and orange zest really liven it up.
It blended in beautifully, lol.
All in all, it was a lovely spring treat, and I'm really pleased with it.
And yes, it truly captured that living forest feeling!
Have a lovely day,
Mariah 💚🌼