Puffballs stuffed with cheese! Oh baby. There is just something about stuffing food with cheese that’s awesome. I know if I make anything like this orders will come in rapidly, I had better be dug in deeper than an Alabama tick with prepped food. There is just something about oowey-gooey cheese that humans have a natural…
Recipes for Fresh Wild Mushrooms
Fresh mushrooms work in two basic ways: as the main ingredient in a recipe, or as a supporting character working in the background. Here you'll find a little bit of everything.
Cisco, Chanterelles, Daylilies, Endamame, and Soy-Vinegar Sauce.
Thinking of cooking chanterelles in the summer fills my head with ideas. Their floral, fruity smell means we need some light accompaniments that won’t take over and steal the show. Thinking of how their smell is so sweet, almost like flowers, reminded me of the daylilies growing outside next to my haggard, midget-mint plant. I…
Creamed Chanterelles, Sweet Corn and Chervil
Signs of summer are finally showing up here in Minnesota. For months it seemed like all the farmer’s market had was peas and radishes, when we should have much more.. I was giddy when I walked into the coolers the other day, greeted by wood lathe boxes all brimming with ears of sweet corn. Instantly…
Veal Liver With Chanterelle Cream Sauce And Garlic Mustard
I like liver, but lots of people don’t like offal and organ meats. They are ugly, gross things that only cavemen (or Europeans) would eat. They have funky textures, flavors, and scents. The way many people eat now, it is totally understandable how such things are foreign, strange, or just plain gross. At the super…
Classic Chanterelle Omelet With Fines Herbes
in France chanterelles are treasured in a simple omelet, or as they call it: omelet aux girolles. I’ve gussied the traditional one up a bit, but at the end of the day, all you really need is some mushrooms, a little creme fraiche or cream, some herbs, and a couple eggs. So I know that…
Poussin With Bolete Pan Sauce
Boletes are wonderful, and versatile in the kitchen, but they do require some know how to properly bring out their flavors, especially if you are dealing with slippery jacks. Currently in the fridge is two varieties of Minnesota boletes, leather veiled boletes, and a couple “bouchons” of boletus rex veris, or spring porcini. The…
Crispy Fried Crown Coral Mushrooms, Chive Aioli
After the morels, the first mushrooms I start to notice fruiting everywhere in Minnesota are white crown corals. The trick here is to find preparations that keep their integrity as much as possible. Trying to fry them crisp took me a couple different tries to really get it right, they are really finicky. If the…
Chicken Fried Chicken Of The Woods
Congratulations, you’ve found what is probably the most popular recipe on this website. This is my original chicken fried chicken of the woods, back from before I even ran my own restaurant. It’s often plagiarized, but never replicated—accept no substitutions. 🙂 We just got a big delivery of chicken of the woods or sulfphur shelf…
Pickled Chicken Of The Woods
Once the mushrooms start to come up in the summer, chickens are some of the first you’ll see. After going out and hunting over the course of the season though, they can almost get a little annoying. You pray for a nice patch of chanterelles or hedgehogs, but all you keep finding is chickens, and…
Wild Mushroom Confit
Traditionally, confit denotes meat that has been marinated in salt and herbs, then slowly and gently cooked in its own fat, the end result being a nice and meltingly tender piece of meat. For this preparati0n I use the word confit to express the end result and texture, soft juicy, and full of flavor. Hands…
Morels “A la Normande” With Black Spring Truffle.
This is one of the most decadent ways I have ever prepared morels. The inspiration for this recipe came from reading up on morel’s in one of my favorite books: Mushrooms Demystified, by David Arora. In the section on morels, he says: ” I request you, generous reader, to deliver any and all morels you…
Classic Fried or Breaded Morels
Any mushroom hunter worth their salt should know a fine fried morel recipe. People will argue until the end of time as to what method is the best: some swear by saltines, some use just flour, some like egg batter. Hands down, the favorite of my friends and I is a basic flour-egg-flour method. As…