This marinated woodland mushroom medley gets marinated AFTER being roasted, creating the perfect thing to bring out with crackers for guests!
These potato pancakes with hedgehog mushrooms were inspired by Polish placki. They’re amazing for breakfast, lunch, or supper!
This spicy roasted largemouth bass gets crosshatched and rubbed with Indian aromatics before being roasted whole in the oven until crispy!
This creamy chanterelle ramen with crunchy fried chanterelles is the perfect thing to make with a large haul of beautiful golden mushrooms!
Check out my recipe for Venison Shank Sagamité, an indigenous stew, featured on the National Wildlife Federation website!
This bacon and chanterelle cake salé is a delightful Parisian treat that’s savoury instead of sweet. Serve as lunch or a snack!
This grouse rahmschnitzel with chanterelle sauce pairs beautifully delicate wild poultry with a tasty wild mushroom cream sauce!
These black trumpet and yellowfoot dumplings are a wonderfully tasty thing to make when you gather a haul of these adjacent species!
This butter-soy yellow bolete pasta is a delicious and addictive way to enjoy fresh or dried yellow boletes (Hemileccinum subglabripes)!
This braised squirrel and wild mushroom ravioli is THE best way to use up one squirrel if that’s all you have in the freezer!
These chili-garlic butter lobster mushrooms are an incredibly delicious Indian-inspired dish that will blow your socks off!
This stewed Russell’s bolete on toast with chilies, garlic, and parsley is an excellent way to enjoy this rarely-eaten mushroom!
This chanterelle breakfast hash is the perfect accompaniment to fried eggs during the summer mushroom season. Bonus points if made while camping!
This wild turkey thigh tagine combines succulent and tender turkey thigh with chickpeas and dried apricots in a North African stew!
This chanterelle couscous is a delicious and super easy dish that goes wonderfully with a North African-themed dinner!
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