I’m especially fond of recipes that let you use up lots of odds and ends from the refrigerator, and this is one of those recipes. It’s also delicious, easy to make, and freezes like a dream: asparagus and mushroom bread pudding. Feel free to substitute any kind of mushroom or wild green you have lying around (and if you’re a…
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The oyster mushroom (aka Pleurotus ostreatus) is a perennial mushroom that grows in clumps on dead and dying wood. Not only is it a mild, tasty, versatile mushroom, but it has a longer harvest season than any mushroom I know. Under the right growing conditions, you can find oyster mushrooms just about year ’round, and for a temperate climate forager,…
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Fall is mushroom season in my part of the world. It’s a great time to experiment with all sorts of mushroom recipes, and this one is a winner: versatile, delicious, and cute as a freakin’ button. Mini mushroom puffs are fast and easy to make, and they keep well in the refrigerator. This is a flexible recipe: use any kind…
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Black walnuts tend to polarize foragers. Some people love them, some people hate them. I love them. This is a strongly flavored nut, with dark overtones of wine and mushrooms (I know that sounds weird but go with me on this one) that stand up to the sweetness of a corn syrup based pie filling. Black walnut pie trumps pecan…
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When I think about the process of making flour, I imagine vast fields of grain, and peasant with sunburned necks. They are sweaty, thirsty, and it doesn’t look like a whole lot of fun. Fortunately, making chestnut flour is WAY easier than harvesting wheat, then winnowing and milling the grain. Chestnut flour is also very tasty, and gluten free (in…
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