Tree ear fungus rolls with hedge garlic

Hedge garlic, garlic mustard or Jack-by-the-hedge (Alliaria petiolota) is pretty common along hedgerows and wood margins in spring. Hedge garlic was once used as a common salad and flavouring herb and was widely eaten in the 16th century as a sauce for salt fish. Another traditional recipe involved blending hedge garlic with mint leaves and serving with lamb and mutton dishes.

Tree ear fungus (Auricularia auricula) also know as jew's ear or jelly ear fungus is an odd looking fungus commonly found on elder trees. The fruit body is gelatinous or rubbery to touch and usually grows in clusters. Although it does not look particularly appetising you can eat it and it is widely used in Chinese cuisine in stir-fry dishes and soups, however, it is rather lacking in taste and requires gentle cooking to tenderise the rubbery flesh. According to the legend Ray Meares you can easily dry this species and use it in survival soups.



Recipe:

Tree ear fungus finely chopped
 (Auricularia auricula)

Bunch of chopped hedge garlic (Alliaria petiolata)

Sprig of thyme

Glove of garlic

Dash of soy sauce

White buttered bread

Cracked black pepper

Simmer the ingredients for about 30 mins in butter. Spread  on buttered white bread (non-buttered side), roll up and skewer then grill until brown.