Saute wild mushroom and fennel salad with lambs leaf and lemon

As you will see from our ingredients list, there’s a lot going on in the world of fungi this season. Let your ideas mushroom, or alternatively just use ours.

400gms mixed wild mushrooms (whichever varieties you find)
2 head fennel (preferably wild)
2 cloves garlic - peeled and crushed
1 punnit of lambs leaf lettuce
1 lemon - grated zest and juice
3 tbsp extra virgin olive oil
1 pinch fennel seeds
salt and pepper to taste


Clean the mushrooms, preferably with a damp cloth rather than under water. You may need to slice the larger varieties. Trim off the outer leaf, tips and root of the fennel. Cut the remaining fennel bulb in half and then into long thin slices, cutting from tip to root. Wash the lambs leaf and leave to one side in a bowl.

Heat 1 tbsp of the olive oil in a frying pan and when hot place in the fennel and fennel seeds. Moving the pan constantly allow to cook for 1 minute. Next add the mushrooms, garlic and lemon zest. Cook only until the mushrooms begin to soften, and then add half of the lemon juice, and a little salt and pepper. Remove the mushrooms from the heat, and arrange on plates. Dress the salad with the remaining olive oil and lemon juice, season to taste and place on top of the mushrooms.

Makes 2 portions

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