These kapuśniaczki or wild mushroom pies, are a Polish treat often served with barszcz (borscht) for Christmas, but I love eating them in the fall!
These peppery roasted mushrooms are a great way to enjoy wild, or store bought mushrooms. Have it as a side dish, appetizer, or snack!
This pheasant and maitake xôi mặn is basically a Vietnamese hodge podge on rice, with delicious pheasant and maitake (hen of the woods) mushrooms.
This butter chicken of the woods recipe is a play on the classic butter chicken dish, using wild chicken of the woods mushrooms!
This lion’s mane noodle bowl uses hericium mushrooms (lion’s mane, or bear tooth fungus) in a refreshing Vietnamese style vermicelli noodle dish!
This cream of chanterelle soup is the perfect way to use up those less than perfect specimens of chanterelle mushrooms you found!
This Sichuan springtime stir fry utilizes delicious spring produce and foraged wild edibles to create a delicious seasonal specialty!
This springtime wild soba soup turns common foraged greens found in the springtime into a hearty, healthy, and delicious Japanese-inspired soup!
This Thai basil oyster mushrooms recipe is a wonderful way to bring pungent and herbaceous Thai flavours to your wild mushrooms.
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.
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.
These seared wild goose and duck hearts are unbelievably tasty, especially with a hazelnut-sage oil drizzled over them!
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