Lamb’s quarters chochoyotes are traditional Mexican masa dumplings made with lamb’s quarter quelites, and served in a spicy ancho chili sauce.
These frijoles y quelites with lamb’s quarters are my take on a Mexican wild greens and beans dish. Lamb’s quarters work great, but you could use any wild green!
Hunting for morels can be very fun and satisfying. Join the Intrepid Eater as he comes upon a nice haul of the delicious spring mushrooms!
These dandelion and onion bhaji are the perfect wild twist on an Indian restaurant classic. Dandelion flowers, leaves, and onions get battered and fried.
This spruce tip syrup is easy to make and is makes the perfect addition to desserts, confections, and cocktails!
Spruce salt is made by harvesting young, tender spruce tips in the spring, blending them with coarse sea salt or kosher salt and letting it dry.
Fiddleheads refer to the immature shoots of ferns. Usually when we talk about edible fiddleheads, we are talking about the shoots of the Ostrich Fern.
This Thai basil oyster mushrooms recipe is a wonderful way to bring pungent and herbaceous Thai flavours to your wild mushrooms.
VIDEO – These stinging nettle ricotta dumplings are a delicious way to enjoy foraged greens and make for a beautiful plate!
VIDEO – How to make hickory syrup? It’s easy! Not only is hickory syrup sustainable and fast and easy to make, it’s also incredibly delicious!
Don’t throw out those wild goose or duck livers! Searing them on high heat until just pink in the middle makes for a delicious snack.
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.
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.
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.
© 2020 All rights reserved
