This is about as classic French as you get. Salmis (sal-mee) of snipe: Salmis is where you roast a bird, make a quick sauce from the bones, and serve it with mushrooms and maybe some toast. This is a fantastic snipe recipe.
Mushrooms
Wild Rice Salad with Mushrooms
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.
Fried Morel Mushrooms
Fried morels. Where have you been all my life? Seriously. I have eaten morels for decades, but only recently have I experenced the glory of the fried morel. I am not looking back.
Rabbit with Morels and Gnocchi
Spring is in full swing here in California, and it’s not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.
Braised Pheasant with Mushrooms
If you’ve never braised pheasant thighs, you’re missing out. Unlike the drumsticks, which can be fiddly, the thighs on pheasants (and wild turkeys) are sublime when slow cooked. This recipe is based on a French one and uses lots of mushrooms.
Winter Pick
The professional mushroom pickers call this time of year Winter Pick. It’s a time of abundance here in Northern California, a time when you can conceivably come home with 20 different kinds of edible mushrooms. It’s my favorite time of year.
Venison with Caramelized Onions and Mushrooms
Caramelized onions make any dish they appear in better. This recipe is no exception: Big venison steaks, onions and seared hen-of-the-woods mushrooms are autumn on a plate.
Read More about Venison with Caramelized Onions and Mushrooms
Chanterelle Soup
If Porcini are the kings of the mushroom world, chanterelles are its queen. There are several varieties of chanterelle, ranging from the white to the cinnabar to the various yellow ones. Golden chanterelles are the most common variety of chanterelle here in the West, and those in the Pacific Northwest can start getting them in July. Here