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The name comes from the remarkable resemblance that the pairing of wild garlic butter & pan-fried mushrooms evokes. Delicious on toast, swirled through pasta or simply dished up as a starter with a crusty baguette.
TIP: Freeze the remaining garlic butter in a log shape, wrapped in greaseproof paper. Slice and use straight from the freezer, as needed. VEGAN OPTION: Swap the butter for 200ml olive or rapeseed oil. Bring a pot of boiling water to the boil. Add the wild garlic to the water. Drain immediately, then plunge into ice cold water. Pat dry. Place the garlic into a blender and start blending, adding the oil, little by little, till it’s all used up. Pass through a sieve. Season with a little salt, pepper and lemon zest, to taste. Store in the fridge for up to a week, or freeze. Use in place of the garlic butter above.