How to Make Chanterelle Toasts
The first thing Field Staff Writer Brandon Kimmet makes when the chanterelles start popping up in July are these delectable, golden mushroom appetizers. Enjoy with a glass of crisp, white wine!
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wild mushrooms
Summertime Chanterelle and Vegetable Medley
Mushroom dishes often trend towards autumnal, but this dish by Adam Berkelmans, loaded with garden veggies and fresh chanterelles is ALL summer!
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The Great Mushroom Debate Is Missing the Point
Cut or pull? Mushroom foragers have been arguing about it for decades.
In this essay, Adam Berkelmans digs into the science—and discovers the real answer may not be what either side wants to hear.
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Creamy Chanterelle Ramen with Crunchy Fried Chanterelles
The contrast between the slippery noodles, the silky and creamy broth, and the crunchy fried chanterelles in this non-traditional take on Japanese ramen by Adam Berkelmans is unbelievable!
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Easy Creamy Cajun Venison Steak with Mushrooms
This recipe by Adam Berkelmans is quick, easy, and endlessly versatile… not to mention tasty as all get-out! Use any type of wild game steak and any type of mushroom you have on hand to make it.
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Hen of the Woods and Wild Rice Autumn Salad
Looking for the perfect autumn salad? Adam Berkelmans has got you covered—with beautiful wild fall mushrooms, chestnuts, apples, pumpkin seeds, dried cranberries, and wild rice, you couldn’t get any more autumnal!
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Rasta Pasta with Lobster Mushrooms
This tasty fusion dish blending Jamaican and Italian flavors draws its inspiration from the Rastafarian movement. Adam Berkelmans opted for lobster mushrooms instead of the traditional proteins, adding a touch of the wild!
Savory Hen of the Woods Mushroom Sliders
Sometimes the farmer’s market can be a great place to try wild foods before venturing out to harvest them yourself. Heidi Chaya used her market-find to make these delicious burgers!
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Lobster Mushroom Obe Ata Stew
This is Adam Berkelmans’ take on Obe Ata, a ubiquitous West African spicy stew usually made with chicken or fish. For his version, he used freshly harvested wild lobster mushrooms!
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Morel Butter-Poached Crappie
After a frustrating turkey hunt, Field Staff Writer Heidi Chaya needed a win. Some fly fishing and foraging lifted her mood, and provided an incredible springtime wild meal!
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