clear squeeze bottle with brown liquid
Foraged Foods

Easy Mushroom ‘Soy’ Sauce

There are many ways to preserve mushrooms, but this one may be the easiest. This sauce stays good in the fridge for months, and can be used on any number of things.

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maitake mushroom slathered in barbecue sauce being cut on a cutting board
Foraged Foods

Breathtaking BBQ Maitake Mushroom

This special technique comes from Wicked Healthy (check out wickedhealthyfood.com for more amazing vegetarian recipes!) with a couple small flourishes of my own. By brining and pressing the mushroom, you end up with an extra meaty texture.

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pan seared maitake mushroom in soba broth
Foraged Foods

Kake Soba with Pan Seared Maitake Mushrooms

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.

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Bowl full of rice vermicelli noodles and colourful vegetables herbs and edible flowers
Foraged Foods

Vietnamese Bún with Puffball Mushroom

Bún is a traditional Vietnamese dish of rice vermicelli noodles topped with meat, veggies, and sometimes chopped spring rolls. It is served with nước chấm, a bracing sauce made primarily of fish sauce.

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grilled slices of puffball mushroom coated in za'atar spice on a blue plate
Foraged Foods

Giant Puffball Mushroom “Manakish”

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!

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