Lobster Mushroom Fried Rice
This Lobster Mushroom Fried rice is the perfect thing to make with the clean trimmings of your lobster mushrooms after a good haul!
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This Lobster Mushroom Fried rice is the perfect thing to make with the clean trimmings of your lobster mushrooms after a good haul!
This Creamy Cajun Steak and Wild Mushrooms recipe is quick, easy, and endlessly versatile. I know you’ll love it!
This Lebanese freekeh soup with duck and boletes can be made with farmed or wild duck, and any dried bolete or suillus species of mushroom!
This chicken of the woods caesar salad is a play on the ever-popular chicken caesar salad, but made with wild mushrooms!
These lobster mushroom maki rolls are a fun way to make sushi out of wild mushrooms. Roll them in the regular fashion, or inside out!
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 creamy chanterelle ramen with crunchy fried chanterelles is the perfect thing to make with a large haul of beautiful golden mushrooms!
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!
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