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.
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.
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.
An Italian classic. Squash gnocchi tossed with butter and sage, and, in this case, with wild mushrooms.
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.
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.
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.