• Fried Chicken of the Woods

    Fried chicken of the woods is one of the most popular ways of enjoying this wild mushroom. It has the crunch and texture of fried chicken with a hint of lemon.
  • Huitlacoche Quesadilla

    Topped with fresh salsa and filled with huitlacoche, tomatoes, corn and melted white cheddar, this quesadilla is a time-tested nutritious Mexican dish. Huitlacoche is a traditional ingredient in many Mexican dishes and is often used as a meat replacement. Huitlacoche quesadillas are by far the most popular form of consumption of huitlacoche and are available all over central and southern Mexico from the griddles of street carts, restaurants, and municipal markets.
  • Lobster & Shrimp Mushroom Bisque

    Don't be fooled! Made with lobster and shrimp of the woods mushrooms, this bisque is seafood-free, vegan, and gluten-free and yet super rich and creamy thanks to blended cashews.
  • Chicken and Dumplings with Wild Mushrooms

    Chicken and dumplings is a popular Southern comfort food. Give it a classy update with some wild mushrooms and slab bacon to create a mouthwatering fall supper.
  • Sautéed Milkcaps

    This simple recipe for sautéed milkcaps is inspired by my grandfather, who loved fishy milkcaps (Lactifluus volemus) sautéed in butter with some salt and caraway seed. Enjoy them with some delicious bread as an afternoon snack. 
  • Stuffed Patty Pans with Black Trumpets

    This vegan recipe for stuffed patty pans is so versatile you'll want to make it again and again. The patty pan is the perfect base for a savory couscous pilaf with black trumpets and leeks, making it the perfect summer side or vegan entrée. 
  • Chanterelle Omelette

    In this classic French recipe, an herb egg mixture whisked with sour cream envelopes sautéed chanterelles to create a delicious and nutritious breakfast that will leave you wanting more every time. Serve with a spring greens salad to kick-start your day.
  • Pork Chops with Chanterelle Cream Sauce

    It always seemed to me like such a waste to blitz the prized chanterelles into a smooth cream—until I actually tried it! This recipe pairs pork chops made to perfection with sautéed chanterelles and a delicious chanterelle cream sauce to make an indulgent dinner. 
  • Dryad's Saddle Soup

    This mushroom soup is made with the dryad’s saddle polypore, which is very abundant in the spring during morel season. It’s simple to make and comes together in about a half hour, boasting strong mushroom and herb flavor.
  • Gyromitra Gratin with Garlic Mustard

    This spring mushroom gratin is made with the controversial Gyromitra caroliniana, one of the false morels. Paired with garlic mustard (Alliaria petiolata) and cream sauce, this is a decadent dish that makes a great side to any meal.

    ⚠️ Do not serve this dish to others that are not comfortable with eating this mushroom.

  • Sautéed Lion's Mane Mushroom

    Reminiscent of crab or lobster, lion's mane (Hericium erinaceus) mushroom not only tastes delicious, but it's also good for you. Packed with myconutrients that support your natural immunity, brain, and nervous system, this mushroom can be sautéed with butter, shallots, and wild chives to create a satisfying, hearty meal.
  • Mushroom Toasts with Artomyces pyxidatus

    Get a recipe for mushroom toasts with a curious mushroom that grows out of moss-covered hardwood logs and looks like a white coral under the sea. This mushroom is Artomyces pyxidatus, or as it is commonly known, the crown-tipped coral. Keep reading to learn how to identify this spring edible mushroom and make a delicious dinner or lunch with it.