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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Hollyhock Sarmasi, Mushroom Duxelles and Wild Grape

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Mushroom and walnut sarmasi with black walnuts and wild grape juice

Stuffed leaves filled with mushrooms, wild rice and black walnuts with a sour sauce of wild grape juice and plenty of extra virgin olive oil.

If you give me a big leaf, I can probably find something to roll up in it and call it a dolma, roulade vert, or, as with this version loosely inspired by Turkish rolls: sarmasi (Romanian sarmale is a synonym).

I have a couple recipes for food rolled up in leaves on this site, but, I like this one so much that it was the first thing I served to the Today Show crew when they showed up to film a couple months ago. 

Wild Green Cakes

Per usual, I also did some wild green cakes for the segment. Image by Jake Whitman for the Today Show.

The Today Show segment was a companion piece to Dan Buettner’s new Blue Zones book I contributed to. As the book encourages a plant-based diet, all the food needed to be meat free. Now, I just wrote an entire book dealing with mostly plant-based and plant-inspired food, but I am anything but a vegetarian.

I eat a wide variety of different meats and offal, much of it I process myself or source from my favorite grass-fed lamb and goat farm Shepherd Song. My goal is to spread the message of all wild food, and, although it’s a little confusing in that the segment cast me a bit as a plant-based chef by omission, the overall message of eating whole foods is good. 

Back to the rolls, most people know sarmasi as being made with grape leaves or cabbage but there’s lots of different leaves that you can roll things up in. I go over a number of them in my book, but one that I didn’t mention (as I hadn’t tried them yet) were hollyhocks.

Hollyhocks: a good substitute for grape leaves 

Edible hollyhock leaves

Hollyhock leaves are edible and will cook up similar to mallow.

Hollyhocks are a good garden plant many will know. If you look closely at them, you might see the shape and texture of their leaves (flowers too) resemble another commonly eaten wild green: mallow.

The resemblance to mallow is more than passing, as hollyhocks are in the Malvaceae, making them related also to violets, okra and other plants in the Hibiscus family, many of them known for their slippery, mucilaginous texture when cooked. 

Edible hollyhocks

The small buds, or cheeses as they’re called are also edible. I’m still working on the best treatments for them.

Compared to other related plants, hollyhock leaves are superior great candidate for having their leaves used as a wrapper, since they’re larger than common mallow in my area (although some others are quite large, like the malva I see out west, as well as our local glade mallow) and they have a tender texture after cooking.

Violets can be a little tough if any portion of their stem remains on the leaves. Like plenty of other wild greens, hollyhocks make a flush of fresh leaves in the fall once the weather gets cold, so now is a good time to use some of them before the season ends, or if you haven’t tried them yet. 

Vegetarian hollyhock leaf dolmas

Hollyhock sarmasi.

The recipe is pretty straightforward: roll mushroom stuffing up in leaves, cook with a thin layer of water, steam or sous vide (my preference) cool, slice and eat, but there’s a couple key points I wanted to drive home to the film crew and the public that really makes it special (unfortunately, only a fraction of the 10 hours of film we shot got used for the segment, which is partly why I’m detailing things here).

Mushrooms, wild rice and nuts as a meat substitute

As with dolma, meat-free sarmasi are traditional, but, from my experience, typically include a mixture of starch and fruit, dried sour cherries being the most common I seen. Putting duxelles in them isn’t a typical wild mushroom recipe. 

I wanted a rich, woodsy version, so I reached for some duxelles made from honey mushrooms, some wild rice, wild rice flour, and, for extra heft, coarsely ground black walnuts. 

Conifer honey mushrooms or Armillaria gallica

Honey mushrooms made a wonderful, slightly sticky duxelles. These should be A. gallica or a close relative, a mycorrhizal conifer associate. Note the cottony veil and lack of yellow prevalent in A. mellea.

Wild Grape Juice: A Naturally Tart Condiment 

If you take nothing more from this post, it should be this. The mushrooms and nut rolls are good, but for national television (read as the civilian visual palette) they needed some makeup. The day before the show, I fiddled around with some flavors to see what could help bring them up a notch. As pomegranate molasses is often used in similar traditional dishes, I reached for my favorite local equivalent.

Wild grape reduction recipe

A reduction of raw/cold extracted wild grape juice can be used in cooking anywhere you would use pomegranate molasses. It’s deliciously sour and tart. 

I had a nice haul of wild grapes from my Grandmother’s vine asking to be used, and I often make a reduction of wild grape juice or use it as a cooking medium instead of wine, so I cooked some juice down until it coated the back of a spoon as a garnish. It was really good, a great acid punch that mimics the fruity-ness of pomegranate molasses, just with less sugar. 

The color contrast of the thick, tart juice, mingling with a pool of olive oil to evoke the old Italian bread plates so prevalent in restaurants when I was growing up, made this my favorite dish I did for the whole shoot. It’s tastes a bit old and new at the same time.

Mushroom and walnut sarmasi with black walnuts and wild grape juice

Mushroom and walnut sarmasi with black walnuts and wild grape juice
Print Recipe
3.5 from 2 votes

Hollyhock Dolmas with Mushrooms, Wild Rice, Black Walnuts, and Wild Grape

Hollyhock dolmas with a filling of honey mushrooms, black walnuts and wild rice, drizzled with sour grape juice and olive oil. Serves 6-10 as an appetizer
Prep Time1 hr
Cook Time45 mins
Course: Appetizer, Snack
Cuisine: American, Turkish
Keyword: Black Walnuts, Honey Mushrooms, Wild Grapes
Servings: 6

Ingredients

Hollyhock dolmas

  • 8 oz prepared mushroom duxelles mine were from honey mushrooms
  • ½ cup natural wild rice soaked overnight in water to cover
  • 1 large clove garlic to be grated on a microplane
  • ½ teaspoon kosher salt or to taste
  • 2 oz scallions or shallots finely chopped
  • Small handful chopped Italian parsley a few Tablespoons
  • ½ teaspoon fresh ground black pepper about 10 twists of the mill
  • 4-5 Tablespoons wild rice flour or another flour, such as all purpose
  • 1 teaspoon fresh ground cumin or to taste
  • 1/3 cup finely chopped black walnuts freshly cracked
  • A few scrapes of fresh lemon zest to taste
  • 2 tablespoons dried mushroom powder such as porcini or black trumpet
  • Small amount of vegetable stock or water less than a cup (omit if you steam or sous vide the rolls)
  • Large hollyhock leaves as needed (about 15-20)

Serving

  • Wild grape juice (see note) about ½ cup
  • Extra virgin olive oil or another good tasting oil, a generous drizzle

Instructions

Rice

  • Soak the wild rice in twice it's volume of cool water overnight, or for at least 3-4 hours.
  • Heat the wild grape juice in a very small pot until half of the liquid has evaporated and the juice is slightly thickened, then pour into a container, cool, refrigerate and reserve.

Hollyhock leaves

  • To prepare the holly hock leaves, soak them in fermented brine or a mix of salt water seasoned with a splash of vinegar and allow to rest overnight to wilt. You can also blanch them but they will be milder tasting. Soaking in brine helps mimic the tart flavor of preserved grape leaves. The leaves can also be pickled weeks in advance by immersing them in cold pickle liquid and holding in the fridge.
  • The next day, combine all ingredients in a bowl except the hollyhock leaves. Taste the stuffing for seasoning, adjust as needed until it tastes good to you, then reserve.
  • Wash and rinse the hollyhock leaves, then pat dry.

Filling the leaves

  • Fill your largest cutting board with holly hock leaves with their veins facing up, put a couple tablespoons full of filling (or as much as will fit) and wrap the packets up into packets. Line a pay that can accommodate the packets with extra leaves, then fill with the packets (the leaves on the bottom prevent help to prevent them from scorching.

Cooking

  • Add enough water or stock to come up about ½ inch in the pan, then put the pan on a burner, turn the heat to high, bring to a simmer, then cover and cook for 30 minutes on low heat, or until the rolls are slightly plumped and the rice is tender. If the pan threatens to dry out, add a little more water or stock a tablespoon or two at a time, continuing to cook on low heat until the rice is tender. This is the traditional method, and, while it works, may yield rolls slightly less firm than steaming or cooking in a water bath.

To sous vide the rolls

  • I use this often. Leaf rolls are excellent vacuum sealed and cooked in a water bath, which makes them easy to transport, freeze, etc. To do that, cook the leaves at 175 F for two hours. The rolls may also be steamed for 30 minutes.

Chilling

  • When the rice is tender, remove the lid and allow some of the liquid to evaporate, then remove the pan from the heat to cool. Transfer the cooled packets to a refrigerator, they’ll hold for 4-5 days.

Cutting and serving

  • To serve, cut the dolmas into thick, bite-sized round, put them on a serving plate, drizzle with the wild grape juice (warm it a bit if the juice seizes from it’s natural pectin to loosen it) and EVOO and serve. I garnished mine with a few burgundy amaranth leaves. Smear the cut sarmasi in the oil and sour grape sauce as you eat for the full effect.

Notes

Making the grape juice reduction 

I use a reduction of hot-extracted grape juice here, but you can also use a cold extraction as I outline in my post on wild grape reduction. 

More 

Fresh Wild Mushroom Duxelles 

The Forager’s Guide to Wild Grapes

Wild Grape Reduction 

Related

Previous Post: « The Best Black Walnut Cracker
Next Post: Sequencing the White Chanterelle Mushrooms »

Reader Interactions

Comments

  1. Del Rey

    October 16, 2021 at 10:59 am

    I’ve used hop leaves for dolmas and they are very flavorful and hold up under the steaming. I like to set them in salted vinegar first, as I find part of the taste of traditional dolmas is that pickled salty flavor of the leaves.

    Reply
  2. Autumn

    October 18, 2021 at 9:13 am

    Do you think you could use thimble berry leaves. Have you ever tried them?

    Reply
    • Alan Bergo

      October 20, 2021 at 1:12 pm

      Yes you definitely can, I just haven’t gotten to them yet.

      Reply
  3. Ellen

    October 18, 2021 at 2:20 pm

    In the caption above you call the buds “cheeses” but with other mallows it’s the unripe seed pods that I know as “cheeses”. Are you experimenting with the unripe flower buds or the unripe seed pods? I’d love to learn yet another edible part of this plant!

    Reply
    • Alan Bergo

      October 20, 2021 at 1:11 pm

      Thanks for the correction, and yes, they’re a fun little vegetable.

      Reply

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
Had a blast on the last day of the @wild.fed shoot Had a blast on the last day of the @wild.fed shoot cooking in the Garden of Eden, a.k.a Sam Thayer’s orchard. 

We’d planned on making ground squirrel, bullfrog and crayfish gumbo but only the crayfish came through. Luckily I had some back up andouille just in case. 

It’s may not be traditional, but gumbo with crayfish broth, a heap of @mushroomforaginginmn porcini, milkweed pods (in lieu of okra) wild rice and crayfish-chanterelle salad didn’t suck. 6 of us polished off a gallon 😁.

H/o to chef Lenny Russo who I pestered with questions on frog-based foods beforehand. Hyper-local meals like this are what we made at Heartland in St Paul during my tenure there. 

@danielvitalis 
@grantguiliano 

#ditchlobster #mudbugs #gumbo #crayfish #wildrice #wildfed
Long, fun day snatching crayfish out of the water Long, fun day snatching crayfish out of the water by hand with Sam Thayer and @danielvitalis for @wild.fed 

Daniel and Sam were the apex predators, but I got a few. 

Without a net catching crayfish by hand is definitely a wax-on wax-off sort of skill. Clears your mind. 

They’re going into gumbo with porcini, sausage and milkweed pods today. 

#crayfish #ninjareflexes #waxonwaxoff #normalthings #onset🎥🎬
Working all day on preps for cattail lateral rhizo Working all day on preps for cattail lateral rhizomes and blueberries for this weeks shoot with @wildfed 

Been a few years since I worked with these. Thankfully Sam Thayer dropped a couple off for me to work with. They’re tender, crisp and delicious. 

Sam mentioned their mild flavor and texture could be because they don’t have to worry about predators eating them, since they grow in the muck of cattail marshes. 

I think they could use a pet name. Pond tusk? Swamp spears? Help me out here. 😂

Nature makes the coolest things. 

#itcamefromthepond #cattail #rhizomes #foraging #typhalatifolia
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
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