Wild garlic 'mushroom' tempura

I will start by saying I’m not a chef, but it is fun sometimes to have an experiment in the kitchen and there was something I’ve been wanting to try for a little while. That subtle hint of mushroom that can be detected from the yellow archangel / deadnettle (Lamiastrum galeobdolan) had been playing on my mind and I had just the idea for it.

A recent wild food weekend away with some friends involved making some Alexanders (Smyrnium olusatrum) bud tempura using varying combinations of plain and acorn flour and I certainly got the taste for it! But then, surely anything in batter tastes good, right? So, the idea for wrapping the archangel in ramsons / wild garlic (Allium ursinum) leaves and dipping it in batter seemed a like great idea to me – hence garlic ‘mushroom’ tempura was born! Whilst gathering the deadnettle tips, small bright spots of red were peeping out from the undergrowth; nestled amongst the green was a host of rosy scarlet elf cups (Sarcoscypha austriaca) and, seeing as mushroom was on the menu, why not throw them into the mix!

As I said, I’m not a chef and once (finally) getting my batter quantities correct and settling the smoke alarm, I was good to go. I thought I’d try variations on the theme – both raw and sautéed archangel wrapped in garlic, sautéed elf cup wrapped in garlic and then a mix of the cooked leaves and mushrooms together.

The verdict? Well, have I mentioned I’m not a chef?! However, the batter was light and crispy which gave a nice crunch before revealing the treats inside. The deadnettles, as could be expected, lost their mushroomy flavour and tasted quite bitter so, not the greatest success. However, the scarlet elf cup and wild garlic proved to be a winning combination despite the garlic flavour dampening somewhat from its usual strength! Next time I think wrapping a few more garlic leaves would give it that extra kick.

Let me know it you have a go at this recipe and if you have any success!