Northwest Forest Forager Dish (Printable Version)

Wild mushrooms, toasted nuts, fresh berries, and herb moss create a visually stunning, earthy dish.

# Ingredient List:

→ 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:

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 until golden brown and tender, about 6 to 8 minutes. Remove from heat and let cool slightly.
02 - Finely chop parsley, dill, chervil or tarragon, and chives. Combine with olive oil, lemon zest, and flaky sea salt. Toss gently until mixture is vibrant and begins to clump.
03 - If nuts are not toasted, spread hazelnuts and walnuts on a baking tray. Toast in a preheated oven at 350°F for 8 to 10 minutes until golden and fragrant. Let cool and roughly chop.
04 - On a large platter or individual plates, arrange clusters of mushrooms, nuts, and berries in dense, organic groupings. Spoon herb moss generously around and between clusters to evoke the forest floor.
05 - Optionally adorn with edible flowers and microgreens or baby sorrel. Serve at room temperature.

# Expert Suggestions:

01 -
  • It looks like edible art the moment it lands on the table, making everyone pause before eating.
  • Each bite surprises you with different textures and flavors—earthy mushrooms, buttery nuts, bright berries all in one elegant mouthful.
  • It's naturally vegetarian and gluten-free, so you never have to explain what's in it or worry about dietary limits.
02 -
  • Mushrooms release water when they cook, so don't overcrowd the pan. Cook them in batches if you have to—wet, steamed mushrooms will never develop the golden, nutty flavor you're after.
  • If your herb moss feels too loose, let it sit in the bowl for a few minutes and squeeze it gently again. The oils from the herbs will help bind everything, creating that mossy texture that makes people ask how you did it.
03 -
  • Buy mushrooms the day you plan to cook them. They deteriorate quickly once picked, and their delicate flavor is one of the main reasons this dish exists.
  • If edible flowers aren't available, don't stress—the recipe stands beautifully on its own without them. Sometimes simplicity is where the real elegance lives.
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