Northwest Forest Forager Dish (Printable Version)

Showcases wild mushrooms, toasted nuts, berries, and fresh herbs to evoke an earthy forest floor in a modern American style.

# Components:

→ 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
11 - 0.35 oz fresh dill
12 - 0.35 oz fresh chervil or tarragon
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)

# Method Steps:

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, and cook until golden brown and tender, about 6 to 8 minutes. Remove from heat and let cool slightly.
02 - Finely chop parsley, dill, chervil or tarragon, and chives. Combine with olive oil, lemon zest, and flaky sea salt, mixing until the herbs clump slightly and appear vibrant.
03 - If nuts are not pre-toasted, spread hazelnuts and walnuts on a baking tray. Toast in a preheated oven at 350°F for 8 to 10 minutes until golden and fragrant. Allow to cool and chop coarsely.
04 - On a large platter or individual plates, arrange clusters of mushrooms, toasted nuts, and berries in organic formations. Spoon herb moss generously around and among clusters to mimic a forest floor.
05 - Optionally, garnish with edible flowers and microgreens or baby sorrel. Serve at room temperature for optimal flavor.

# Expert Advice:

01 -
  • It looks like edible art but tastes even better than it looks, with deep umami from the mushrooms balanced by the brightness of fresh herbs
  • The whole thing comes together in under an hour, making it perfect for impressing guests without spending your entire day in the kitchen
  • It's naturally vegetarian and gluten-free, so you can serve it confidently to almost anyone without awkward substitutions
02 -
  • Don't wash your mushrooms under running water, this is the hard lesson that taught me texture matters. A damp cloth gently wipes them clean and preserves their ability to brown properly.
  • The herb moss changes everything. I learned this by accident when I made this dish without it once, and it tasted good but looked ordinary. The herbs aren't just garnish, they're a flavor layer that ties everything together and makes it taste like the forest smells.
03 -
  • Toast your own nuts if possible. The difference between store-bought and freshly toasted is the difference between good and unforgettable. Your kitchen will smell incredible as a bonus.
  • Don't chop your herbs until the last possible moment before assembly. This preserves their brightness and prevents them from oxidizing and turning dark.
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