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Finding the Forgotten Feast

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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.

A bowl of nettle risotto.

Nettle Risotto

By Hank Shaw on March 9, 2022, Updated April 18, 2022 - Leave a Comment

Stinging nettle risotto rocks. It is the essence of “green,” and is super healthy, too. What’s more, blanched nettles will keep their emerald loveliness even after a good 15 minutes of cooking, which makes a nettle risotto visually stunning. The dish itself is pretty simple: Risotto rice, cooked nettles, butter, shallot, garlic, a little pecorino

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A jar with alcohol and elderberries for elderberry liqueur.

Elderberry Liqueur

By Hank Shaw on January 5, 2022, Updated April 19, 2022 - 9 Comments

Instructions on how to make elderberry liqueur from fresh elderberries; this recipe keeps the berries whole, which makes a clean liqueur.

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A platter of roasted mushrooms with garlic.

Roasted Mushrooms with Garlic

By Hank Shaw on November 11, 2021, Updated May 23, 2022 - 13 Comments

This is a simple roasted mushroom recipe that works with any meaty mushroom, from porcini to shiitake to regular button mushrooms.

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Pheasant with mushrooms, cream and greens in a pot.

Pheasant with Mushrooms and Cream

By Hank Shaw on November 3, 2021, Updated May 26, 2022 - 4 Comments

Pheasant with mushrooms is a perfect combination of fall flavors, is easy to make and comes together in less than an hour. This is a homey recipe that brings together the classic combination of mushrooms, brandy, cream and chicken — only I use pheasant breasts here. Grouse, quail, partridge, rabbit or chicken also work. I

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A bowl of puerco con verdolagas, pork with purslane

Braised Pork with Purslane

By Hank Shaw on July 15, 2021 - 1 Comment

Mexican pork with purslane, carne de puerco con verdolagas, is a common dish all over northern Mexico, and is a great way to eat this edible weed.

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Three scoops of elderberry ice cream in a bowl.

Elderberry Ice Cream

By Hank Shaw on May 30, 2021, Updated May 30, 2022 - Leave a Comment

I love ice creams. They are my main weakness when it comes to sweets, and I specialize in weird ice creams — herbs like yerba buena and fruits like this elderberry ice cream. Elderberries live in most states, and are ripe from June to September, depending on where you live. Only use ripe berries, as

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A bottle of spruce tip syrup with spruce tips around it.

Spruce Tip Syrup

By Hank Shaw on May 28, 2021, Updated May 28, 2022 - Leave a Comment

Ever eat a tree? I know, I sound like Euell Gibbons. But really, you can eat the fresh growing tips of spruce or fir trees in any number of ways. My favorite is a simple spruce tip syrup. Spruce tip syrup smells like a pine forest, tastes a little citrusy — moreso if you add

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Blackberry panna cotta on a dessert plate.

Blackberry Panna Cotta

By Hank Shaw on May 12, 2021, Updated May 27, 2022 - 2 Comments

Blackberry panna cotta is a joy of summer, and can be made in several different ways that I’ll go through here. A traditional blackberry panna cotta would actually be a vanilla panna cotta with blackberry syrup and fresh or macerated blackberries on top, as in the picture. I prefer to infuse the blackberries in the

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

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