Fall Recipes

Rosemary Crusted Goat Chops

French Cream of Chestnut Soup (Potage aux Marrons)

Smoked Venison Bone Broth

Acorn Pancakes with Pine Nuts

Mulled Crab Apple Cider

Hedgehog Mushroom Pasta

Nannyberry Bread

Maple Crab Apple Butter

Crab Apple Jelly and Crabanero (No Pectin)

Chicken Forestière

Crab Applesauce

Italian-Style Porcini Mushrooms (Funghi Trifolati)

Dock Seed Flour

Foraging and Cooking Thistles

Wild Boar Sausage

French Lamb Neck Stew with Mushrooms and Red Wine

Maple Black Walnut Ice Cream

Caramelle: Candy-Shaped Pasta with Squash Filling

Whole Roasted Celeriac Steak Baked in a Crust

Italian Mushroom Soup (Zuppa di Funghi)

Fermented Turnips (Sauerruben)

Ham and Mushroom Pizza Bianca

Aronia Wild Berry Cider

Oyster Mushroom Soup with Soba Noodles

Classic Rowanberry Jelly

Perfect Pan Seared Foie Gras

Frozen Hickory Nut Oil and Maple Silk

Duck Soup with Wapato, Morels and Wild Rice

Shagbark Hickory Syrup

Hickory Nut Tea

Wild Rice Cooked in Hickory Nut Milk

Brown Butter-Sage Hen of the Woods

Wild Mushroom Chebureki

Siberian Bird Cherry Cake

Green Pumpkin Pie

Pickled Lampascioni Recipes (Hyacinth bulbs)

Cast Iron Oyster Mushroom Steaks (Vegan)

Shaggy Mane Ink Compound Butter

Traditional Pennsylvania Dutch Scrapple

Choriqueso Dip with Mushrooms