Gyromitra Esculenta: The Forager's Pufferfish
Gyromitra esculenta, known as the "edible rock morel," is a forager's delicacy fraught with danger. Hailed as one of the tastiest mushrooms, it requires multiple water cookings to reduce its toxicity. While some savor its reputedly exquisite flavor, we approach this mushroom with caution, opting to forage and dry it for now, leaving the taste test for our later years.
Braised leg of venison - in a cherry sauce
In the heart of winter, our kitchen becomes a haven of warmth with our braised leg of venison, slow-cooked to perfection. Surrounded by a medley of root vegetables and enriched with the richness of dark cherry juice, this dish is a testament to the season's rustic bounty.
The Delight of Mini Chanterelles
Out in the forest's quiet, under the whispering canopies, we've discovered a tiny treasure trove: mini chanterelles, no larger than a pinkie finger, awaiting those with keen eyes and gentle hands. Some might pass them by, waiting for the full flourish of sprouted fungi, but not us. With Bear as our guide, his small stature a secret weapon, we pluck these young gems from their mossy cradle.
Chanterelle Stir-Fry - Hoodie-Harvested
On a whimsical forest walk, the golden allure of wild chanterelles turned our casual stroll into a culinary escapade, with a hoodie-hat playing the unlikely role of a makeshift basket. This unexpected bounty swiftly became the star of our dinner, leading to a delightful concoction of chanterelle and chicken stir-fry, enriched with soy and served atop warm, fluffy rice.
Braised Chicken with Blackberry, Crisped Schwarzwalder Ham, and Dried Mushrooms
Indulge in the flavors of fall with our one-pan Not-Quite-Coq-Au-Vin! Braised chicken meets blackberries, dried mushrooms, and crisped Schwarzwalder ham in a cast-iron pan for a no-fuss, hearty meal. With optional sides like buttered noodles and blackberry-infused whipped cream, this dish is the epitome of autumnal comfort.
Fettucine with Karljohan bolete - The king of Mushrooms
Dive into the enchanting flavors of the Scandinavian forest with this simple yet elegant Karl Johan Bolete Fettuccine recipe. We're merging the meaty richness of foraged bolete mushrooms with the crisp freshness of broccoli and peas. Tied together with a touch of butter and crowned with mature cheddar shavings and parsley, this dish is a hearty, no-cream-needed feast straight from nature's bounty.
Karljohan and the nordic boletes
Journey with us through the labyrinth of history and folklore surrounding the Bolete Edulis—also known as Karl Johan in the mystical forests of Scandinavia. Once shunned due to cultural 'mycophobia,' this 'king of mushrooms' found its regal status thanks to a French-swedish king. Today's Karl Johan is a foraging favorite, a culinary treasure hidden amidst mossy forest floors.
Mushroom ‘spice’ powder
Our homemade mushroom powder is more than just a spice; it's a sprinkle of forest magic. Ground from mushrooms we've carefully dried ourselves, this umami powerhouse transforms pasta, elevates stews, and even makes a mean mushroom sauce.
The Art of Drying Wild Mushrooms
Drying mushrooms, especially boletes, creates an incredibly pungent and long-lasting pantry staple that adds a woodsy, umami boost to any dish. We like to slice them thin and hang them near our wood stove, where the circulating air and gentle heat work wonders in drawing out moisture. Stored in clip-top jars and displayed in a shaded kitchen corner, these dried boletes not only look decorative but offer an intense mushroom aroma that always delights our guests. It's like capturing the essence of a forest walk in a jar.
Creamy Orecchiette with Chantarelles and Young Hazelnuts
Embark on a culinary journey that brings the forest to your table with this creamy orecchiette and chantarelles dish. Enhanced with the nutty goodness of young hazelnuts and the vibrant flavors of peas, garlic, and onion, this pasta dish is a celebration of late summer's bounty. It's forgiving, flexible, and utterly delicious.
The giant boletus mushrooms
In our woodland explorations, we've discovered giant bolete mushrooms, with some weighing in at over a pound each. These are the grand specimens of Boletus edulis and Boletus badius, majestic in size and brimming with deep, intense flavor, akin to a finely matured cheese. Here, we showcase some of our most impressive findings, each one a delectable promise of meals to come and a vivid reminder of the bountiful surprises the forest holds.
Oxtail in Cherry sauce
When comfort food calls, we turn to a rich, hearty Oxtail stew. But we’re giving it a twist, swapping traditional wine for the deep, "wine-ish" flavor of dark Morello cherry juice. This blend merges earthy richness with a touch of sweetness, offering a vibrant and deeply savory dish. It’s an aromatic celebration of the season’s flavors, and a true comfort on a chilly day
“Coq au vin” with cherry juice
In the heart of autumn, as the leaves begin their colorful descent, our kitchen finds solace in slow, simmered dishes. Among our favorites this season is our twist on a classic: 'Poulet au Jus de Cerise,' or 'Chicken in Cherry Sauce.' Instead of wine, we opt for dark Morello cherry juice, which holds a 'wine-like' depth and tang that elevates this dish to something special.
Creamy Chantarelle Pasta
Featuring freshly foraged chantarelles, our creamy pasta is a delightful fusion of woodland bounty and homey comfort food. This dish shines with versatility, easily accommodating vegan dietary needs or even the inclusion of stored ramson leaves for added depth of flavor.
The Secretive Art of Chantarelle Picking
Dive into the hushed rhythm of the forest as we unveil the mysteries of mushroom picking, specifically the golden treasure - chantarelles. Our post illuminates the unwritten rules of this secretive pursuit, elucidates the tradition of leaving some fungi behind, and shares a glimpse into how Bear and Ronia learnt to identify these bright, uniquely shaped delights.
The Curious World of Witch Eggs: Unearthing Phallus impudicus
Unearthing the secrets of nature, we discover 'Witch Eggs,' the young stage of the stinkhorn fungus. Camouflaged in the undergrowth, these spherical wonders taste surprisingly like hazelnuts and cucumber. Shrouded in folklore and trolls' tales, these peculiar fungi offer a fascinating, if slightly odd, foraging find.
Mushroom Toast: A Forager's Delight
Indulge in the rustic flavors of the forest with our delightful Mushroom Toast recipe. After a successful foraging trip, this farmhouse fare allows you to savor the essence of freshly picked mushrooms. Whether you prefer a simple loaf or opt for the crispiness of seeded rye bread, this Mushroom Toast is a treat that captures the essence of nature's bounty.
Foraging Adventures: Discover the Mysterious World of Neoboletus luridiformis
Venture into the enchanting world of foraging as we unravel the mysteries of Neoboletus luridiformis, the whimsical blue-bruising mushroom. With its vibrant colors and delightful flavor, this unique fungus adds a touch of magic to any culinary creation. Join us in our edible garden as we pluck these captivating specimens and witness their mesmerizing transformation from yellow to a mesmerizing shade of blue.
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