Northwest Forest Forager Dish (Printable View)

An artistic blend of wild mushrooms, nuts, berries, and fresh herbs evoking a forest floor's essence.

# What You'll 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)

# How To Make It:

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 black 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. Toss with olive oil, lemon zest, and flaky sea salt until mixture is vibrant and slightly clumped.
03 - If nuts are not toasted, spread hazelnuts and walnuts on a baking tray and toast in a preheated oven at 350°F for 8 to 10 minutes until golden and fragrant. Allow to cool and roughly chop.
04 - On a large platter or individual plates, arrange clusters of mushrooms, nuts, and berries in dense, organic groupings. Generously spoon herb moss around and between clusters to evoke a forest floor.
05 - Optionally garnish with edible flowers and microgreens. Serve the dish at room temperature.

# Expert Advice:

01 -
  • It's a showstopper that looks like edible art, turning simple ingredients into something Instagram doesn't even need to filter
  • Completely vegetarian and gluten-free without ever feeling like you're missing anything
  • Comes together in under an hour, making it perfect for impressing guests without spending all day in the kitchen
  • Each bite tastes like you've captured autumn in a single moment
02 -
  • Don't wash your mushrooms under running water no matter how tempting it is. They'll absorb water and steam instead of sear, ruining the entire texture and flavor development. I learned this the hard way after my first attempt came out soggy and sad.
  • The herb moss needs to be mixed right before serving. If you make it ahead, the herbs will darken and lose their vibrant appeal. I learned to prep everything else, then make the moss at the last possible moment.
  • Room temperature is essential here. This dish completely changes when it's cold or hot. The flavors flatten when chilled and the textures collapse when warmed. Serve it as it is meant to be experienced.
03 -
  • The most important secret is to do all your prep before you start cooking. Mise en place is not fancy, it's freedom. Everything prepped means you're never scrambling and the cooking becomes a dance rather than a stress.
  • If fresh dill or chervil aren't available, don't panic. Use all parsley and chives, or any fresh herbs you love. What makes the moss work is the abundance of fresh, bright herbs, not the specific varieties.
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