Northwest Forest Forager (Printable version)

A vibrant blend of mushrooms, nuts, berries, and fresh herbs evokes woodland flavors.

# What You'll Need:

→ Mushrooms

01 - 7 oz mixed wild mushrooms (chanterelle, shiitake, oyster)
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - 1 garlic clove, minced
05 - Salt and freshly ground black pepper, to taste

→ Nuts

06 - 1.75 oz toasted hazelnuts, coarsely chopped
07 - 1 oz toasted walnuts, coarsely chopped

→ Berries

08 - 2.8 oz fresh blackberries
09 - 2 oz fresh blueberries

→ Herb Moss

10 - 0.7 oz fresh flat-leaf parsley, finely chopped
11 - 0.35 oz fresh dill, finely chopped
12 - 0.35 oz fresh chervil or tarragon, finely chopped
13 - 1 tbsp fresh chives, finely snipped
14 - 1 tbsp olive oil
15 - Zest of 1 small lemon
16 - Pinch flaky sea salt

→ Garnishes

17 - Edible flowers (optional)
18 - Microgreens or baby sorrel (optional)

# Directions:

01 - Clean and slice mushrooms. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add mushrooms, season with salt and pepper, cook until golden brown and tender, about 6 to 8 minutes. Set aside and let cool slightly.
02 - Finely chop parsley, dill, chervil or tarragon, and chives. Combine with olive oil, lemon zest, and flaky sea salt, tossing until vibrant and slightly clumped.
03 - If not pre-toasted, spread hazelnuts and walnuts on a baking tray and toast in a preheated oven at 350°F for 8 to 10 minutes until golden and fragrant. Let cool and roughly chop.
04 - On a large platter or individual plates, arrange clusters of mushrooms, nuts, and berries in dense, organic groups. Generously spoon the herb moss around and between the clusters to resemble a woodland floor.
05 - Garnish with edible flowers and microgreens if desired. Serve at room temperature.

# Expert Advice:

01 -
  • It looks like edible art—those organic clusters of mushrooms, nuts, and berries arranged just like you found them in nature
  • Surprisingly simple for something that impresses everyone at the table, ready in under an hour
  • Naturally vegetarian and gluten-free, yet so satisfying nobody misses meat or grains
02 -
  • Moisture is the enemy of browning mushrooms—don't crowd the pan or they'll steam instead of sear. If your skillet is small, work in batches and be patient.
  • The herb moss is what transforms this from a nice plate of ingredients into something memorable. Don't skimp on it or skip the lemon zest. It's the bright counterpoint to all that earthy richness.
  • Room temperature is the magic serving temperature. Everything tastes clearer, brighter, and more itself when it's not hot. Plan accordingly so nothing gets cold before guests arrive.
03 -
  • Make the herb moss while the mushrooms cook—this way everything comes together with minimal hands-on time at the end, and you're not stressed when people are ready to eat
  • If you can't find one of the mushroom varieties, don't stress. Use what you can find; the dish cares more about having varied textures than having specific varieties
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