Hen of the Woods and Wild Rice Autumn Salad
- 5 Wild Northern Fruits That Taste Tropical - September 29, 2026
- Summertime Chanterelle and Vegetable Medley - July 20, 2026
- Cajun Rockfish Lettuce Wraps with Cheater Rouille Sauce - June 29, 2026
Looking for the perfect autumn salad? Well, here it is—with beautiful wild fall mushrooms, chestnuts, apples, pumpkin seeds, dried cranberries, and wild rice, you couldn’t get any more autumnal!
This hearty salad could be served alongside chicken, fish, or game (or even your Thanksgiving meal), or you could serve it as a meal in and of itself. Hen of the woods mushrooms, also known as maitake, can be found growing wild at the base of oak trees in the fall, or can be purchased at some farmers’ markets, or upscale grocers like Eataly, or Whole Foods.
Feel free to alter the salad with what you have on hand. Can’t find chestnuts? Use walnuts! Have some sweet persimmons ready to harvest in the backyard? Replace the apples with them!
Serves: 6-8 as a side or 4 as a meal
Time to Make: 90 minutes
Also Make With: Oyster Mushrooms
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Get a Copy of our New Book!
Hen of the Woods and Wild Rice Autumn Salad
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
1 cup true wild rice (not the grocery store mixes—consider purchasing from an indigenous source)
1 pinch kosher salt
4 -6 cups water, chicken stock, or mushroom stock
1 tablespoon neutral oil
1 tablespoon butter
12 sage leaves whole + 6 fresh sage leaves, minced
1/2 lb hen of the woods (maitake) mushroom, chopped or shredded into bite-sized pieces
1 cup water
Black pepper
1 cup chopped leeks (white and light green parts only)
2 stalks celery, chopped
2 cloves garlic, minced
1/2 cup chopped dried cranberries
3.5 oz cooked chestnuts (purchase precooked in packages), chopped
1 apple, cored and chopped
1/4 cup shelled pumpkin seeds or sunflower seeds
2 tablespoons nut oil or olive oil
1 tablespoon cider vinegar
Preparation
- Add the wild rice, salt, and water/stock to a pot. Bring to a boil, then reduce to a simmer. Cook wild rice for 50 minutes, or until soft.
- Meanwhile, heat the butter and oil in a skillet over medium heat. Add the sage leaves, cooking them until crispy and flipping once, about 2 minutes. Set aside.
- Increase the heat to medium-high and add the mushrooms and the water, cooking and stirring often until the water dissipates and the mushrooms are lightly browned and softened, about 10-15 minutes. Add more butter or oil if necessary (if the pan is getting too dry). Season with a pinch of salt and pepper, then transfer to a bowl.
- Reduce the heat to medium and add the leeks and celery to the skillet, cooking until soft, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to the bowl.
- Add the cranberries, chestnuts, fresh minced sage, apple, pumpkin seeds, cooked wild rice (and any liquid left in the bottom of the pot under 1/2 cup), oil, and vinegar to the bowl and mix well. Serve immediately. Enjoy!
Did you make this recipe?
Tag @harvestingnature on Instagram and hashtag it with #harvestingnature
Like this recipe?
Follow @harvestingnature on Pinterest
Join our Facebook Group!
Join Harvesting Nature’s Facebook group Harvesting Nature – The Group
