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Hedge Garlic Wrap with Mushrooms and Nettle Crisps

VegetarianVeganDairy FreeGluten Free

An easy canapé making use of the large basal leaves of Hedge Garlic.

Serves : 2
Prep : 2 minutes
Cook : 1 minute
  • 4 large basal leaves of Hedge Garlic
  • 2 small handfulls of Nettle tops
  • 2 handfuls of cooked or pickled mushrooms
  • 4 teaspoons of Hawthorn ketchup or seasoning of your choice


  1. Wipe the Hedge Garlic leaves and wash them in a bowl of lemon juice. Then lay on paper towels to dry.
  2. Make Nettle crisps (click for recipe).
  3. Lay a few cooked or pickled mushrooms on each leaf then sprinkle the nettle crisps over them and top with a small spoon of Hawthorn ketchup. You can add other herbs as well but we find this simple combination tasty enough.
  4. Simply fold the leaves to form a wrap and serve immediately.


Hedge Garlic basal leaves are large and succulent in late Autumn to early Winter before the first hard frosts and again in early Spring.

Small mushrooms like Fairy Ring Champignon, the buttons of Poplar Mushroom or Honey Fungus work better here. Larger mushrooms can be used by dicing into small cubes.

We used mushrooms preserved by pickling. As an alternative you can just cook and drain fresh mushrooms.

Hawthorn ketchup was at hand but we can imagine Elderberry balsamic working equally well.


1 comment for Hedge Garlic Wrap with Mushrooms and Nettle Crisps

  1. Tamara says:

    Wow that’s amazing.

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