Barley risotto is an earthy, hearty variant on traditional rice risotto. My recipe uses barley, stock, cheese and shredded grouse.
Edible Wild Plants
Recipes and harvesting guides for a variety of edible wild plants and mushrooms. You'll find step by step guides on how to gather edible wild plants safely, and then recipes on how to cook them once you've gathered them.
These are broken into sections covering edible wild greens, berries and other fruit, wild mushrooms, starches and nuts, as well as a selection of pickle recipes using wild plants.
Fig Bread
A semi-sweet, moist fig and nut bread that’s great for breakfast or a snack; it’s a hybrid fig bread and fig cake. Walnuts add a nice crunch.
Chanterelle Pasta
A fun, summertime recipe for chanterelle pasta: Pasta with chanterelle mushrooms, sweet corn, cherry tomatoes and basil. You could use other mushrooms, too, found or bought.
Sierra Spring
Wild ingredients can link you to time and place on a plate in ways far stronger than supermarket food. Here’s one example of doing exactly that.
Mushroom Spinach Frittata
An easy Italian cross between an omelet and a quiche, this frittata is stuffed with wild mushrooms and wild spinach.
Growing and Cooking Amaranth Greens
Amaranth greens, a/k/a pigweed, are some of the most nutritious leafy greens you can eat. Here’s how to harvest and cook them.
Polenta with Mushroom Ragu
A classic Italian mushroom ragu, made with a variety of mushrooms, wild or cultivated. Serve this with polenta or pasta.
German Jägerschnitzel
Jägerschnitzel is one of Germany’s best known dishes. Also spelled jaegerschnitzel, it means “hunter’s cutlets,” meat pounded thin and served with a mushroom sauce. Easy to make, and a great way to celebrate a successful hunt. Back in the 1800s, jägerschnitzel was originally made with venison or wild boar loin, pounded thin. It is now normally made