This miso soba soup with lake whitefish and velvet shanks (Flammulina velutipes) also contains common puffballs to mimic the usual tofu.
This roasted doves and maitake with poblano cream on grits dish is an elegant yet super hearty way to enjoy one dove per diner!
This seared salmon over maitake wild rice is a delicious and healthy meal, that uses maitake or hen of the woods mushrooms.
These savoury oatmeal breakfast bowls with duck egg and hedgehog mushrooms is the perfect forager’s breakfast!
This Chinese purslane salad is a delightful way to eat up the wild purslane growing up in your garden, farm field, or back yard!
These Buffalo chicken of the woods sliders on jalapeño biscuits are a delicious way to enjoy this bright orange wild mushroom!
This clam, corn, and chanterelle chowder pairs three unlikely ingredients into one delicious chowder – trust me, it really works!
This old man of the woods burrito is made with wild Strombilomyces floccosus mushrooms, veggies, and cheese!
This cream of chicken of the woods soup is a tasty, chowder-like soup made from wild chicken of the woods (Laetiporus sulphureus) mushrooms!
This rabbit and chanterelle picnic pie uses an old English way of making pies which makes them even better to eat cold, like when on a picnic!
This “chicken” caesar salad with chicken of the woods mushroom is a hearty dinner salad, riffing on the ubiquitous chicken caesar salad!
This baked black walnut brie in puff pastry is the perfect wild edible dish to serve to guests as a delicious, gooey, appetizer!
This old man of the woods frittata is the perfect wild mushroom dish for a single hungry forager after a successful mushroom hunt!
This brothy Icelandic wolffish with new potatoes and chanterelles is a delight to behold – and to eat! Serve with bread to sop up the broth.
This wild pork, chanterelle, and apricot tagine is a Moroccan-inspired stew made with wild ingredients, best served with rice or couscous!
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