Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4 to 8
servingsMedium
By Eugenia Bone
Published 2022
Gary’s very first enterprises were wild-food dinners on Saturdays and walks to gather the wild foods on Thursdays. Soon after he started that, we went on our first mushroom walk together and he started teaching at the New York Botanical Garden. At the early wild-food dinners, we included dried morels rehydrated in the cream we used for the quiche, and we sometimes made our crust from the recipe in Euell Gibbons’s Stalking the Wild Asparagus (not published here). When I went to check
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe