• Wild Mushroom Duxelles

    Duxelles is a simple, scrumptious mixture of finely chopped mushrooms, onions, and herbs. Serve it on bread as a quick snack, make it into a no-fuss appetizer à la bruschetta with some goat cheese, or use it as a filling for ravioli.
  • 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. 
  • Sautéed Blushers

    While it can be difficult to forage enough bug-free blushers, it is worth spending the extra time in the woods, because they are tasty mushrooms with a meaty texture. My family has always prepared blushers the same way: sautéed in oil with some caraway seed and salt. It makes for a quick snack or an easy dinner—it's essential to use these mushrooms quickly as they don't keep well.
  • 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. 
  • Chanterelles on Toast

    There is something divine when you pair mushrooms with bread. It’s a combo made in heaven. In this recipe, put sautéed chanterelles onto sourdough bread toast topped with whipped ricotta and scrambled eggs to create breakfast fit for the gods!
  • Black Trumpet Pasta

    Relying on a few key ingredients, this delicious pasta dish combines casarecce pasta with sautéd black trumpets in a simple cream sauce. Topped with grated parmesan and sprinkling of parsley, it’s a dinner you won't forget!
  • 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 & Oat Patties

    Inspired by a traditional recipe from an old mushroom cookbook (1947) I found among our family cookbooks, these patties are vegetarian and gluten-free. Made with mushrooms, oats, parmesan, and thyme, they are packed with strong flavor and texture even meat lovers can't resist. The recipe calls for foraged yellowfoot chanterelles, but you can substitute with any mushrooms from the store that have a tougher texture like portobellos or cremini.