|Dryad's Saddle (Polyporus squamosus)|
Also while out looking for morels, I passed piles of (weeded) garlic mustard, but I also passed fields of it where the volunteers hadn't yet reached.
|Garlic Mustard (Alliaria petiolata)|
So I thought, "You know what would make a nice dinner...."
So even though I didn't find morels, I returned home with a bag full of Dryad's Saddle, garlic mustard, and some cleavers, which is a delicious fresh spring green (yay!) with the texture of sandpaper (boo!), but blended into pesto it is quite nice.
|Cleavers (Galium aparine)|
|Demonstration of how cleavers use their sandpaper-like texture to stick to you.|
Garlic Mustard and Cleavers Pesto:
- 2 cups greens (I used mostly garlic mustard with a bit of cleavers)
- 2 cloves garlic
- 1/4 cup walnuts: dry roasted then splashed with lemon juice and tamari at end of cooking
- 2+ Tbsp olive oil
- lemon juice
- nutritional yeast (optional, but nice addition if not using Parmesan cheese)
- In a food processor, first process garlic into small pieces.
- Dry roast walnuts in iron pan until just start to smoke and turn brown. Turn off heat and add a splash of lemon juice and tamari, stir quickly to coat all the walnuts.
- Add walnuts to processor and pulse a little.
- Add greens in batches with oil and pulse until blended.
- Add lemon juice, salt, nutritional yeast to taste, pulse until blended.
Mix in to favorite pasta and enjoy.
Side of Dryad's Saddle:
Cut the dryad's saddle thinly, then saute in butter or oil until browned (stir or flip so both sides cook.)
Enjoy the wilds of spring!