I finally got to eat my first Gyromitra caroliniana, also known as the “Big Red”. Where I live on the border of Minnesota and Wisconsin we have a number of Gyromitra that I’ve eaten, well two species to be exact (Gyromitra korfii and Gyromitra Brunnea) and they’re ok. Gyromitra caroliniana is special in a number…
Wild Mushroom Recipe Archive
Wild mushrooms recipes are the backbone of this site, and what I started writing about years ago. I find it helpful to separate them into the categories of cooking fresh and dried mushrooms and mushroom preserves, so there's links to those below, followed by all of the recipes on this website in post format. Many recipes can be adapted for fresh or dried mushrooms, so think of the titles as a suggestion. Expect some overlap in the organization.
Venison Osso Bucco with Dried Mushrooms
There is possibly nothing more satisfying than eating an entire venison shank, and one of my favorite ways to cook them is a simple braise with dried mushrooms, herbs, stock and wine. Cutting down the shanks Venison osso bucco or cross cut shanks need some preparation during butchery to look as they’re pictured here. I…
Dried Morel Pilaf
I’ve been craving some comfort food and hurrying to use up my stash of dried morels before the next season gets here. Dried morel-venison was one of the winners I’ve been working on lately, and if you like things like Rice-A-Roni like I did when I was a kid, I think you’ll really like this. …
Eggs de Gaulle with Morels and Shrimp
Baked eggs with dried morel mushrooms and shrimp is one a great recipe I’ve borrowed from the Legendary Jacques Pepin, and a favorite of a number of people I know in the mushroom hunting community, including myself. Technically, the dish has two names, the first is Eggs en Cocotte, which basically means eggs steamed or…
Smoked Oxtails with Dried Mushrooms and Tomato
Oxtails charred over a wood fire and braised with dried boletes, stock and tomato is a great way to enjoy one of the finest cuts the cow has to offer. Literally the richest, most dense, collagen-packed meat on the animal, oxtails are a special treat, and I make sure to scoop up a few packs…
Fried Yellowfoot Chanterelles
Yellowfoot chanterelles are a great, underused cousin compared to golden chanterelles and black trumpets, and while many of them are small, sometimes the ones sold out of the Pacific Northwest can be just as large, if not larger than some of the golden chanterelles and black trumpets I harvest in the Midwest. I made these…
Fermented Mushroom Pierogi
Fermented mushroom pierogi, along with a few different sauces I’ve made (dryad saddle shoyu/soy sauce) are the most delicious things I’ve made with fermented mushrooms yet. Fermented mushrooms are a concentrate, they’re not something I’m going to go and just eat out of a jar, especially if they’ve been long-fermented and have turned soft. The…
Wild Mushroom Chowder
A good, simple chowder made with wild mushrooms has been a reader request for a while here that I finally got around to posting. It comes together in just under an hour, and is a good way to use some fresh or dried wild mushrooms if you need a bowl of comfort food. A soup…
Wild Rice-Mushroom Dolmas
Stuffed grape leaves are one of Nature’s perfect foods, and stuffing them with a mushroom and natural wild rice filling is a great variation on the classic, more well-known version with lamb, known as dolmas or dolmades. Vegetarian stuffed grape leaves are nothing new, but most of the time they use a filling relying on…
Crab Stuffed Morels
Stuffed morels filled with crab meat napped with melted butter, a dusting of breadcrumbs and baked to a golden brown are a classic, and make for a great appetizer made with both fresh or dried mushrooms. With the end of winter coming, I thought it was about time I start really using up the previous…
Sesame Enoki Pancakes
As most of you know, I will make cakes and fritters out of just about anything. Wild enoki and sesame pancakes (cultivated are fine too) are a great variation on that theme, but they’re also a good example of how you can steer lots of dishes in different directions by carefully choosing your ingredients. Here’s…
Fish Sauce Pickled Enoki
I love a good mushroom pickle. If I feel like it, or if I think the species would take particularly well to it, I may go with a different flavor profile than the pickled mushroom conserve I usually make by the gallon. These enoki preserved in a pickle liquid made with fish sauce are a…
Butternut Squash Steaks with Mushrooms and Salsa Verde
I love a good cut of meat, sausage, or a steak on the grill. Sometimes though, I might need to have an alternative around for non-meat eaters that can work with the same garnishes as a simple chunk of protein, and a grilled or pan roasted butternut squash steak is a crowd favorite I’ve relied…