Wild mushroom and roast garlic 'tumbleweeds'
by Nigel Haworth
Return to Recipe
Print
Ingredients
Fruit & Vegetables
450g of mixed wild mushrooms, washed and chopped
200g of shallots, finely diced
80g of wild garlic, shredded, or chopped garlic chives
1 bulb of garlic
lemon juice
Cheese
60g of cream cheese
Store Cupboard
flour, for dusting
salt
200g of mayonnaise
Dairy
2 eggs, beaten
100g of crème fraîche
Speciality Ingredients
kataifi pastry, 1 box
Oils & Vinegars
olive oil
Salad & Fresh Herbs
1 tsp chopped sage