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Robin’s Foragers’ Vegetarian Wild Hop Spread

To celebrate the arrival of our new beer ‘Sussex Wild Hop’, Robin has rustled up a ‘wild’ recipe for us.

This new beer uses a new hop, ‘Sussex’, which was found growing wild in a hedgerow in Northiam in 2005.

Ingredients

Mushrooms – we used Chicken of the Woods and Dryad’s Saddle, a couple of handfuls, chopped

N.B. DON’T PICK WILD MUSHROOMS WITHOUT KNOWING WHAT YOU’RE DOING.  YOU STAND A VERY GOOD CHANCE OF MAKING YOURSELF, AND OTHERS INCREDIBLY ILL AT BEST, DEAD AT WORST AND WITH PERMANENTLY DAMAGED ORGANS IN BETWEEN.  SO, THAT SAID, YOU MIGHT LIKE TO CHOOSE TWO VARIETIES FROM THE SHOPS INSTEAD.

Cheese – Local Cheddar, Roquefort and Emmental.

Two-three tablespoons Alliums – Onion, Garlic, Chives and Leek.

Two tablespoons of each, chopped Olive oil and butter – for frying

Robin’s Top Tip: A touch of olive oil stops the butter burning. Mayonnaise, Sussex Wild Hop beer, pepper

Method

Method

  1. Fry the onion, leek and garlic in butter/olive oil on a low heat until translucent (two mins.)
  2. Add the mushrooms and cook for two-three mins. until done
  3. Place in a bowl. Add chives, mayonnaise, peppers and Wild Hop beer and mix to a favourite consistency. (Paprika and other herbs and spices of your choice can be added.)
  4. Serve on a toasted crusty roll or farmhouse bread for a perfect summertime treat, with a glass of cool Sussex Wild Hop of course.

*For a low fat version just eat the salad with a glass of water.

 

 

 

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