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Wild goose liver on toast works as either a delightful canapé or a light lunch. Nannyberries should be harvested in the fall when black.
Kake Soba is a basic Japanese recipe for soy, mirin, and dashi broth poured over cooked soba noodles. In this recipe, lightly inspired by a Bon Appétit recipe, the broth gets simplified and the soup is topped with crispy and meaty Maitake mushrooms and an assortment of crunchy and spicy accoutrements.
This fusion of Italian and Japanese elements work as a perfect backdrop to show off the prized Maitake or Hen of the Woods wild mushroom.
These seared wild goose and duck hearts are unbelievably tasty, especially with a hazelnut-sage oil drizzled over them!
Manakish is a Levantine dish consisting of pita bread, slathered in za’atar, cheese, or minced meat and baked, almost like an Arabic pizza. Giving puffball mushrooms a similar treatment makes for seasoned crunchy on the outside, tender on the inside deliciousness!
This silky and delicious Cantonese style congee is a type of a savoury rice porridge and in this case is made with freshly caught wild largemouth bass and foraged stinging nettle leaves.