Acorn muffins. Yep, muffins. You use acorn flour and some acorn grits plus dried fruit to make a helluva breakfast muffin.
Another way to enjoy “oak nuts” is by making acorn grits. I love these in baked goods and soups.
Wild rice, wild mushrooms, caramelized onions. What’s not to love? This is a perfect side dish for wild game like venison or duck or pheasant.
A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They’re featured here in a simple Asian stir fry with wild boar backstrap.
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.