• Hasselback Potatoes in Garlic Sauce with Mushrooms

    Put crispy Hasselback potatoes on top of creamy garlic ricotta sauce and toss with sautéed yellowfoot chanterelles for an easy meal.
  • Sautéed Chicken of the Woods

    This is one of the quickest and easiest ways to enjoy the popular chicken of the woods mushroom. Sautéed with some fat and garlic, then simmered in white wine and tossed with some herbs, you'll have dinner ready in no time! Winner winner, chicken dinner, am I right? 
  • Mushroom Sourdough Soup (Kyselo)

    If you have some sourdough starter in your fridge and dried mushrooms laying around, this soup is for you! Originally from the Krkonoše Mountains ...
  • Mushroom Potato Pockets

    These pockets are made of potato dough and filled with Duxelles, a delicious mushroom mixture. Top with caramelized onions for the ultimate treat.

  • Mushroom & Dill Soup (Kulajda)

    Dried mushrooms are the perfect ingredient for winter soups. My family has made this traditional South Bohemian soup with mushrooms, potatoes and poached eggs ever since I can remember. Adding cream and dill finishes the soup to perfection.

  • Buffalo Chicken of the Woods Pizza

    This deep dish pizza is made with homemade dough and filled with sautéed chicken of the woods mushrooms smothered in spicy buffalo sauce along with shredded mozzarella and blue cheese crumbles. Drizzle with a creamy blue cheese dressing and sprinkle with green onions to finish it to perfection. 
  • Porcini Mushroom Risotto

    Combine earthy porcini mushrooms and Arborio rice with some sage and a splash of wine to create the perfect risotto full of rich, nutty flavorStir in parmesan and some freshly ground pepper to finish this super creamy rice dish.
  • 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. 
  • 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.