Featured
Weeds from the yard add a bright and earthy bite to meatballs that are skillet browned to deepen the flavor. A generous pour of red wine in the sauce sends this dish soaring.
A rich and satisfying vegetarian pasta that’s perfect for the last flush of wild oyster mushrooms of the season. This fall comfort food recipe uses walnuts and Italian seasonings to enhance the meatiness of the mushrooms.
A gluten free lobster mushroom dumpling that’s pretty fancy. Potato based quenelles and goodness-of-summer veggies in a rich sauce are surprisingly light and satisfying.
A homemade ravioli recipe perfect for spring, stuffed with bright flavors of lemon, mint, and wild green abundance. Top this dish with wild mushrooms, fresh garden peas, and scallions.
A vibrant green vegan soup perfect for a spring time cleanse, using wild greens and a swirl of homemade pesto.
A wild mushroom chowder recipe that brings the golden glory of summer chanterelles to cold mid-winter nights.
A recipe for gorgeously green homemade nettle pasta with a creamy nettle and asparagus sauce.
Spring vegetables and creamy Havarti cheese sauce with a rosemary scented crust. A delectable appointment for the first chanterelles of the season, as well as for last year’s preserved chanterelles.
A rich, luscious pasta sauce recipe made with fresh lobster mushrooms, Swiss cheese, and a splash of beer. An infusion of campfire smoke takes the flavor to irresistible heights.
Pan seared scallops with a rich decoration of chanterelle, scallion, apricot, and ginger. Serve over milk grits for a sweet and easy southern summer supper.
Basmati rice perfumed with Moroccan spices and bejeweled with dried fruit, nuts, and wild foraged chanterelles.
A pandemic spring brunch featuring ramps, violet leaves, and a hint of sweetness to the mushrooms.
No, not that kind of weed. Wild greens, bone broth, miso, and poached egg.
Level up your homemade green bean casserole with puffball powder.
Pan-fried and steamed, Japanese style potstickers (gyoza.) Deliciously flavorful vegetarian dumplings made with wild oyster mushrooms!
This lemon-kissed tart is a beauty for spring time parties and potlucks. Spring’s wild mushrooms include dryad’s saddle, maitake, and morels.
The flavor of this mushroom is absolutely beautiful! It tastes somewhere between pork and chicken, with that hint of nuttiness that mushrooms often have.
A delicious and beautiful way to use those nutrient-dense, tender, early wild greens.