A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.
Mushrooms
Ricotta Gnudi with Ramps and Porcini
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.
Morel Tortellini
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.
Squash Gnocchi with Wild Mushrooms
An Italian classic. Squash gnocchi tossed with butter and sage, and, in this case, with wild mushrooms.
Wild Mushroom Bisque
A recipe for mushroom bisque using wild mushrooms. This is basically real, homemade cream of mushroom soup. You can use any sort of mushroom you like.
Italian Marinated Mushrooms
Marinated mushrooms are a staple on any antipasti plate, and if you can get porcini, which are popping in the Rockies now, so much the better. Here’s how to do the technique the Italians call sott’olio.
Velosa, My Illicit Love
Every spring I have a brief fling with my illicit lover, Amanita velosa. She is the sweetest, most lovely mushroom I’ve ever eaten, and I spend long hours looking for her. Here’s how to safely identify this mushroom, and how to cook it.
Hunt Gather Talk Podcast 4: Early Spring
Spring is here in NorCal. Normally I feel bad about it, almost ashamed. After all, so many of you are still locked in winter, and will be for months. But this is my reality. And I embrace it. In this episode I talk about early spring foraging, the end of hunting seasons and embracing transition in your life.