What is that?, you may be asking.
It’s a bag of wild mushrooms, foraged by my friends Chad and Rachel, Brendan and Susan. Chad is the expert in the group.
The bag contains maitake, chanterelles and black trumpets.
I don’t have many recipes for wild mushrooms. But it will be fun figuring out how to cook them this weekend.
Thanks, guys!
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Holy smokes! My mouth is watering just from the pictures. Enjoy your mushrooms this weekend!
Hey, you might like to check out this blog: http://fat-of-the-land.blogspot.com/. Langdon Cook is a forager extraordinaire & you can find loads of recipes using the search engine in his blog. His book is also good, and funny, and he’s just an all around good fella.
Oh, and since I’m here, I’ll mention that I made the dilly beans from your awesome book a couple days ago… can’t wait to crack ‘em open this winter! (if I can wait that long)
In Ohio we just finished chicken of the woods and are on puffballs and jelly ears. Are all yours fresh?
By the way, chanterelles make a delicious risotto. Like this one: https://spencerskitchen.wordpress.com/2009/02/26/wild-mushroom-chanterelle-risotto-recipe/
Risotto and pizza are two of my favorites – chanterelles with roasted cherry tomatoes and any kind of cured pig (or not if you’re not into that) make a fantastic pizza, esp. if you have some fresh herbs to throw on top. And maybe some earthy (gruyere?) cheese wouldn’t hurt. But to taste the essence of fall just sauteed hot with some butter and a little salt – so, so delicious. Can’t wait til they hit out west. Glorious!
Foraging is great fun but you can also have a go at growing your own the traditional way: http://www.gardenlayout.info/propagation/small-garden-ideas/
You’re welcome! I’ll have to second the risotto. Yesterday we made the Barefoot Contessas wild mushroom risotto topped with bacon and parmesan, yumm! We’ve also tried a mushroom pesto and we’ve had quite a few mushroom omelets . Let me know if you want more, all this rain has them popping out everywhere!
The black trumpets are divine on pizza with goat cheese. The maitake, or hen-of-the-woods is tasty roated with balsamic in tapenade, or in pot pie. The chanties go well with eveything, sautéed with butter on toast is the best. Congrats!
Thanks, Karen. Because I’m lousy working with dough, I think I’m going to make wild mushroom gnocchi (using store bought gnocchi…the days of making that stuff from scratch are over for awhile, I’m afraid), which I hop to post about. Love your blog, BTW.