Wild Leaf Salad Mix
1 Bag (min. 50g)
The chanterelle or girolle as it is sometimes known, might be a small mushroom but it is certainly not shy on flavour. The perfect finishing ingredient for wild mushroom risotto.
Simply pour boiling water the mushrooms and leave for an hour or two to soften. Drain and use - but don't through away that water it will now be a delicious mushroom stock.
Dried Chantarelle Mushrooms
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as Michel Bras, asked Forager founder Miles Irving to supply wild plants to the newly opened Goods Shed in Canterbury. This spark ignited a wild food renaissance in the UK. Now, 14 years on, a team of highly skilled foragers are hand-picking wild flavours at their peak, full of vitality which speak of the season. This is ‘hyper-seasonality’- a step up from seasonal eating of farmed produce! With over a decade's experience of supplying the best chefs in the UK, you can expect wild ingredients of the highest possible quality delivered to your doorstep to enrich and enliven your meals. By pairing these super-nutritious and flavoursome wild ingredients with the skills and knowledge possessed by talented chefs, these overlooked treasures have been elevated and put back on our plates.Find out more