Raw Penny Buns with Parmesan and Sorrel
This simple salad is a delicious way to enjoy freshly picked penny buns. Based on a traditional Italian antipasto, thin slices of raw mushroom are strewn with fine shavings of parmesan cheese, drizzled with peppery olive oil and – in a slight diversion from the classic recipe – scattered with chopped sorrel. Lemon juice is traditionally used, but the milder citrus tang of sorrel really allows the nutty flavour of the penny buns to shine through. If you don’t have fresh sorrel leaves to hand, use a little lemon juice – but be very sparing, so as not to overpower the beautifully fragrant mushrooms.
Sorrel droops quickly once it is picked, but you can perk it up by immersing it in a bath of iced water for 15 minutes or so. Any leftover leaves should be gently shaken dry, wrapped loosely in kitchen paper, and stored into a polythene bag in the salad drawer of the fridge.
This quantity will serve two as an appetizer, but you could also serve one big plateful as part of a mixed antipasto.
- 100g penny buns
- 2 medium-sized sorrel leaves
- Salt and freshly ground black pepper
- 50g parmesan, shaved finely using a vegetable peeler
- 2 tablespoons extra virgin olive oil
- Brush off any loose dirt from the penny buns then clean them using dampened kitchen paper. If necessary, refresh the sorrel leaves in a bowl of iced water.
- Slice the penny buns as finely as you can and arrange in a layer on two plates. Dry the sorrel leaves and chop them finely.
- Season the mushrooms with a little salt and then scatter over the parmesan shavings. Sprinkle with chopped sorrel, drizzle with olive oil, grind over a little black pepper and serve.
Recipe and photos by Otherwise for Wild Food UK