For the puddings:
- 500 grams of wild mushrooms (chanterelles,oyster mushrooms…)
- 5 egg yolks and 2 egg whites
- 30 cl (about 1 cup) of crème fraîche or substitute sour cream
- olive oil
Pre-heat your oven to 350°F/ 180°C.
Clean and chop your wild mushrooms. Slice the shallots (2 or 3). Pour about 2 tablespoons of olive oil in a pan and sauté the mushrooms and shallots until mushrooms are golden brown. Pour about half of the mushroom mix into a blender and blend until smooth. Reserve the other half of the mushrooms.
In a large bowl, whisk eggs and crème fraîche, add salt and pepper then add the mushroom mix and some finely chopped chives.
Pour the mix into oven-proof ramequins. Add the other half of the mushrooms to top each small pudding. Put the ramequins in a large pan and pour water to about half the height of the ramequins. Bake in the oven for about 30 to 40 minutes, until the tops are golden.
Serve warm with a wild edible green salad and some garlic toast.
Wild Edible Green salad:
Collect a handful of each of the following:
- Dandelion greens
- Plantain leaves (the smaller ones)
Wash thoroughly several times, once in water with some white vinegar. Dry.
Serve with a nice balsamic vinaigrette or your preferred dressing!
To find out where you can harvest wild edible greens, you can check out Urban Herb School.