Blog
-
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 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.
-
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.
