This week I’ve been working on a side that evokes spring and also happens to be a great way to use those dryad saddles/pheasant back mushrooms that come up with abandon in the Spring. I was in the kitchen wondering what to do with some fiddleheads Hidden Stream Farm brought me, and I wound up…
Wild Mushroom Recipes
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.
Dryad Saddle Relish
It’s springtime again, and with it comes the onslaught of Dryad Saddle, a.k.a Pheasant Back mushrooms here in Minnesota. With so many fresh ingredients available at once, I often preserve things to make sure everything gets used and to save time and shelf life of stuff I’ve worked so hard to pick. This preserve I…
Morels and Ramps Preserved in Oil
Last year around the tail end May, I’d been getting skunked on morels. After I finally snagged a couple bags of mushrooms, I ate myself silly on them for a few days, then turned the rest into some oil based preserves with the rest of the young ramps I had. Every year I try to…
Cordyceps Militaris
If you’ve read mushroom field guides, or have spent any time watching mushroom flavored media, you’re probably familiar with Cordyceps: the group of mushroom species famous for taking over the bodies and minds of insects to do their reproductive bidding. Long story short, the fungus infects insects (ants seem to be the most well known)…
Kale Tart + Mushroom Conserve
This smooth forest-green tart is a recipe from my time as sous chef at Heartland. We had two daily changing tasting menus: one vegetarian, one meat. The vegetarian menu was always the tricky one for me, as cooking good meat by comparison, is easy, you just cook it. Sure, you can always do something like…
Dried Morel Butter
Over the past few years I’ve had a few chats about creating value added products for commercial outlets or things like that, which is a lot easier to talk about than actually do. One of the first things people mention to me is: “You could make wild mushroom butter!”. I nod and agree it’s good,…
Wild Mushroom Sourdough
When I first started to be interested in mushrooms I remember reading somewhere that pioneers, out of desperation, would make a sort of bread from puffballs. Ever since then, I’ve wanted to make, or just taste, bread made with wild mushrooms. There was only problem: I had no idea how to make bread. As fate…
Candy Cap Mushroom Semifreddo
A while ago at the restaurant I got a wild hair and was craving candy cap mushrooms in some kind of dessert. I’d made ice cream, bread pudding, marshmallow, custard, all the usual things, but I wanted something a little different. I also know that they’re a hard sell in Minneapolis since most people have…
