Northwest Forest Forager (Printable Version)

Wild mushrooms, toasted nuts, berries, and fresh herb moss combine for an earthy, artful plate inspired by the Northwest.

# What You Need:

→ Mushrooms

01 - 7 oz mixed wild mushrooms (chanterelle, shiitake, oyster)
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - 1 garlic clove, minced
05 - Salt and freshly ground black pepper, to taste

→ Nuts

06 - 1.75 oz toasted hazelnuts, coarsely chopped
07 - 1 oz toasted walnuts, coarsely chopped

→ Berries

08 - 2.8 oz fresh blackberries
09 - 2 oz fresh blueberries

→ Herb Moss

10 - 0.7 oz fresh flat-leaf parsley
11 - 0.35 oz fresh dill
12 - 0.35 oz fresh chervil or tarragon
13 - 1 tbsp fresh chives, finely snipped
14 - 1 tbsp olive oil
15 - Zest of 1 small lemon
16 - Pinch flaky sea salt

→ Garnishes

17 - Edible flowers (optional)
18 - Microgreens or baby sorrel (optional)

# Steps:

01 - Clean and slice mushrooms. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add mushrooms, season with salt and pepper, and cook 6 to 8 minutes until golden and tender. Remove from heat and let cool slightly.
02 - Finely chop parsley, dill, chervil or tarragon, and chives. Mix with olive oil, lemon zest, and flaky sea salt until vibrant and slightly clumping.
03 - If needed, toast hazelnuts and walnuts on a baking tray in a preheated oven at 350°F for 8 to 10 minutes until golden and fragrant. Allow to cool and coarsely chop.
04 - On a large platter or individual plates, artfully cluster mushrooms, nuts, and berries. Spoon herb moss abundantly around and between clusters to evoke a forest floor.
05 - Decorate with edible flowers and microgreens if desired. Serve at room temperature.

# Expert Pointers:

01 -
  • It looks like edible art—the kind of dish that makes people stop mid-conversation to admire your plating
  • Everything can be prepped ahead, so you're calm and present when guests arrive
  • Naturally vegetarian and gluten-free without feeling like you're missing anything
  • It tastes like the season, with those earthy mushrooms and bright berries singing together
02 -
  • Don't crowd your mushrooms when cooking them—they need space to brown, not steam. If your pan feels too full, cook them in two batches. It takes an extra few minutes but the difference is remarkable.
  • Fresh herbs make or break the herb moss. Wilted or old herbs will taste like nothing. Use the freshest you can find, ideally purchased the same day or the day before.
  • Room temperature is essential here—cold mushrooms taste muted, and hot ones can wilt your delicate herbs. Plan to finish cooking about 15 minutes before serving.
03 -
  • The secret to perfect herb moss is not overdressing it—just enough oil to coat and clump, not so much that it becomes a paste. A light hand here is a trained hand.
  • Buy mushrooms as close to cooking time as possible. They deteriorate quickly, and you want them at their peak of earthiness and firmness, not aging gracefully on your counter.
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