This might just be the last weekend of summer judging by the impressive variety of fungi bursting onto the scene in the woods this weekend autumn is on its way
Managed to gather some hedgehog fungus which is one of the tastiest fungi around easily recognised under cap were there are not gills or tubes but spines like a hedgehog or a brush my battered copy of why Jane Grigson in The Mushroom Feast describes it as Rubber Brush . However the French have named it after the shape of the cap Pied de mouton , Mutton Foot , and its mostly named this when for sale in markets.
This fungi is especially delicious in a Squash , Hedgehog and Mushroom Rissotto and it has a firm texture and strong peppery taste
So to end the summer a light and tasty salad zingy with lemon and spiky fennel and mushroom salad the lovely Riverford Vegebox people like to give me massive bulbs of fennel complete with plenty of leaves so this is a great way to eat the bulb which I think needs to be cut very thin almost shaved and left to marinade in lemon juice to soften and lighten the sometimes overpowering aniseed taste the mushrooms too benefit from the marinade absorbed the flavour a slightly cooking.
This salad is fantastic by itself but would make a lovely accompaniment to fish , especially smoked fish or could have some parmesan shaved over to add some protein.
Fennel and Mushroom Salad.
1 fennel bulb , finely sliced
1 hanful of fennel leaves finely chopped
2 handfuls of mushrooms , finely sliced
1 lemon juiced and zested
- Finely slice the fennel and mushroom
- Pour over the lemon juice and zest
- Season with salt and pepper
- Leave for at least 40 minutes
- Scatter over the fennel leaves