Field mushrooms standing proud on the cliffs of Hebridean Islands are cured by the Atlantic air after the rain and have a woody taste like no mushroom I have tasted.
This recipe does nothing but steep their beautiful natural nutty flavour with a few foraged wild herbs such as Ramsons garlic from shady damp woodland and wild thyme from south facing sun warmed sandy dunes.
The Hebridean Hobo Haversack is a forager’s dream – a sort of remote islanders’ version of Scampi in a Basket. The recipe celebrates the musky taste of the cliff top earth from which the mushrooms come and we are all forever grateful to this island’s horses, without whom, this recipe might not exist.
– 1 pound mushrooms, diced
– 2 garlic cloves, crushed
– a handful of Ramsons garlic leaves, chopped
– 2 sprigs fresh dill
– 3 tablespoons extra-virgin olive oil
– Coarse salt and freshly ground pepper
Place mushrooms, chopped garlic and Ramsons garlic leaves on a sheet of parchment-lined tin foil, drizzle with oil, and season with salt and pepper. Fold up two sides of the foil and crimp the edges along the top to seal. Nestle the bag over glowing embers of a campfire until mushrooms are soft, about 20 minutes.
Sit back and bask in the gastronomic simplicity of life in the wilderness.