The Perfect Recipe for a Spring Picnic

The sun is finally shining, the Walkabout bees are buzzing and the great outdoors are calling. 

The perfect recipe for a Spring picnic!

Producers at the Wangaratta Farmers Market have all you need for a fresh, tasty and ‘easy to put together’ picnic for 2 ( or more if you double the recipe!).

So why not grab a rug, some meat , cheeses, olives and fruit to throw together a charcuterie board to complement our featured Spring Picnic dish…

Warm Salad of Lion’s Mane Mushrooms and Honeyed Walnuts

Serves 2

 Ingredients:

 

450g Markwood Mushrooms Lion’s Mane Mushrooms

2 cups Torcaso Produce salad leave – a mix of lettuce, baby spinach and baby silverbeet

3 tabs Torcaso Produce parsley, finely chopped

2 tabs Walkabout Honey Bloody Good Honey

100 grams King Valley Walnuts fresh walnuts kernels

2 cloves garlic

2 tabs butter 

1 tab olive oil

Salt and pepper

Good drizzle of Edible Alchemy Kimchi Table Sauce

Method:

1. Shell walnuts to yield 100G walnut kernels
2. Spread walnuts on a baking tray covered with baking paper,
3. Drizzle with honey and sprinkle with salt
4. Bake at 180oC for 10 minutes and set aside to cool
5. Slice Lion’s Mane into 2cm thick steaks
6.  Fry mushrooms steaks in a dry pan for 5 minutes
7.  Then add olive oil, butter and crushed garlic to mushrooms as they cook down
8. Fry until crisp around the edges and golden brown 
9. Season to taste with salt and pepper
10.  Finely chop parsley 
11. Wash and dry salad leaves 
12. Pack in separate containers and pop in your eskie 🙂

Be sure to pack a nice platter to serve your warm salad on!

Assembly at picnic site

1. Arrange the salad leaves on your platter
2. Top with Lion’s Mane steaks, then honeyed walnuts and chopped parsley
3. Then drizzle with Edible Alchemy Kimchi Table Sauce to your liking

Serve with crusty bread, a charcuterie plate and nice chilled NE Victoria Fiano or Rose