Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Creamy pine mushroom spaghetti squash pasta is simple, elegant and a delicious way to enjoy the regal matsutake pine mushroom with crispy shallots and sage.
Fall is a great time to forage Chicken of the Woods mushrooms. The bright orange fan shaped mushroom grow like frilly shelves from the side of trees and stand out like a flag. I love to cook with Chicken of the Woods because they taste like chicken!
Learning to identify mushrooms with confidence just one at a time is the best way to begin this age-old art. While intimidating to the novice, the rewards are well worth the effort.
How to preserve that glut of wild mushrooms for another delicious day! And how to make a beautiful, rich, dark, flavourful mushroom stock in the process.
Just like picking fruit and making preserves, gathering mushrooms and marinating them is a Russian classic. The weekend pastime harkens back to a time when communist citizens were free from the dictatorship of consumerism and social networks...
How to locate & enjoy the fabulously strange wood cauliflower mushroom (sparassis crispa). Including tips on how to identify it, why it gets me so excited and cooking advice.
Why you should welcome this beautifully coloured, decorative wild mushroom - the amethyst deceiver (laccaria amethystea) - into your life. Including tips on how to identify it, its place in your kitchen and how best to prepare and serve it.
