Wood ears (Auricularia auricula-judae) are mushrooms that can be found all year round, mostly when there has been a lot of rain fall. They grow on dying and dead tree part and have a preference for elder trees. Historically, in the west, they were never considered an edible mushroom however in Asia they have been eaten for centuries. In this recipes, we incorporate them in spring rolls. Spring rolls are a snack typically found in most Asian restaurants in the West. They originated from China and there are many varieties. The version we describe here is a Chinese style fried
Category: Winter
With this recipe, we recreated a wild vegan version of a Dutch classic: the herring sandwich. The combination of fermented herring with onions and pickles dates back to the Jewish community of Amsterdam. They sold this trinity as a street food. Nowadays, you can find the herring special everywhere in the Netherlands in fish shops and at food stands as a topping for a sandwich. To give this dish a wild twist, we replaced the herring with fermented shaggy inkcap mushrooms (Coprinus comatus), the onions with crow garlic (Allium vineale) bulbs, and the pickles with quick pickled hogweed (Heracleum sphondylium)
Quince (Cydonia oblonga) is a bush sometimes used by city planners to fill hedges. Therefor your best bet of finding it is to pay attention to hegdes in the city. In the late fall to winter it will produce peer-like fruits with a very distinctive tangy taste to it. They work great as a base for chutney. They are ripe when they turn yellow. A good amount of sugar is required to balance out the acidity of the quince. This chutney works well with any dish that’s served with other types of chutneys.