If you hunt mushrooms in the fall, you’re probably familiar with honey mushrooms. If you’re familiar with honey mushrooms, you probably know the shrimp of the woods or aborted entoloma. The wild mushroom recipes on this site are often inspired by things I have at the moment. Since these two mushrooms often grow in close…
Fresh Mushroom Recipes
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.
Puffball and Squash Gratin with Goat Cheese
Wild mushrooms make fantastic gratins, which is probably evident in that there’s at least 3 separate mushroom gratins on this website. Gratin is a sort of loose word though, and each recipe I’ve put up is very different, since, at the end of the day, the word gratin itself just means baked. Think of gratin…
Wild Puffball Mushroom Parmesan
Besides fried puffballs, a good wild puffball mushroom parmesan recipe is a great thing to keep on hand if you live in the Midwest where puffballs can be so abundant. It’s pretty simple: take some crisp fried puffballs, layer them in a pan with homemade tomato sauce, mozzarella cheese, more tomato, a drizzle of white…
My Favorite Marinated Honey Mushrooms
I like to cook honey mushrooms in all kinds of wild mushroom recipes, but these marinated honeys are the first thing you should make if you’re new to them, or if you’re a honey-harvesting veteran who’s looking for something new tricks. They’re delicious, addicting, and a fun compliment to a charcuterie platter. Most of us…
Carpaccio with Beefsteak Mushrooms and Parmigiano
Carpaccio, the classic Italian appetizer of tenderized, thinly sliced raw beef served with olive oil, arugula and good parmesan, was one of the first recipes I was taught to prep when I worked for Chef Angelo Volpicelli, the first teacher I can credit with showing me a few of the ins and outs of traditional…
The Salt Cellar’s Beef Burgundy with Honey Mushrooms
Once the cold weather hits, a good Bourgignon with mushrooms is one of the first things that I usually make each year. If you’re wondering what it is, it’s just beef Burgundy. Here I use venison neck but another stewing cut will work. You take some stewing meat, soak it in decent red wine overnight,…
Hollyhock Sarmasi, Mushroom Duxelles and Wild Grape
If you give me a big leaf, I can probably find something to roll up in it and call it a dolma, roulade vert, or, as with this version loosely inspired by Turkish rolls: sarmasi (Romanian sarmale is a synonym). I have a couple recipes for food rolled up in leaves on this site, but,…
Japanese Amanita Muscaria Mushroom Pickles (Fermented)
When I first wrote about my experience detoxifying and eating Amanita, the fly agaric, some eight years ago now, I remember getting plenty of chippy comments from people in the mushroom community portraying me as a reckless, attention-seeking newb, which I expected, and understood. Muscaria is a polarizing mushroom, to say the least. It’s widely…
