Slow-braised Umbrian wild peas, fermented mushroom and black garlic purée from From the Earth: World's Great, Rare and Almost Forgotten Vegetables (page 106) by Peter Gilmore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Shiitake mushrooms must ferment, and dried Umbrian wild peas must soak for 24 hours before cooking. See recipe for a variation.

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