Northwest Forest Forager Delight (Printable)

A vibrant mix of mushrooms, nuts, berries, and herb moss for a visually stunning, earthy dish.

# Components:

→ 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)

# Directions:

01 - Clean and slice the mushrooms. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Incorporate mushrooms, season with salt and pepper, and cook until golden brown and tender, approximately 6 to 8 minutes. Remove from heat and allow to 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 the mixture is vibrant and slightly clumps together.
03 - If nuts are not pre-toasted, spread hazelnuts and walnuts evenly on a baking tray and toast in a preheated oven at 350°F for 8 to 10 minutes or until golden and aromatic. Let cool and roughly chop.
04 - On a large serving platter or individual plates, arrange clusters of cooked mushrooms, toasted nuts, and fresh berries in dense, organic formations. Generously spoon the herb moss around and between clusters to emulate a forest floor.
05 - Optionally, adorn with edible flowers and microgreens or baby sorrel. Serve immediately at room temperature.

# Expert Advice:

01 -
  • It looks like edible art—the kind of dish that makes people pause before eating because it's almost too beautiful
  • Surprisingly simple to execute but tastes like you spent hours in the kitchen perfecting it
  • Naturally vegetarian and gluten-free, yet impresses even the most skeptical guests
  • Celebrates seasonal ingredients at their peak, making you feel connected to the forest itself
02 -
  • Don't crowd the mushrooms in the pan. I learned this the hard way—crowded mushrooms steam instead of sear, and you lose all that caramelized depth that makes them sing.
  • The herbs must be chopped finely and tossed with oil before serving. This transforms them from an herb salad into a cohesive 'moss' that clings to everything.
  • Prep everything before you start cooking. Unlike most dishes, this one is assembly-based, and you need all components ready and at their best temperature simultaneously.
03 -
  • Toast your nuts and cook your mushrooms well in advance; they taste better at room temperature and you're just doing final assembly before serving
  • If your herb moss seems watery, squeeze it gently in a clean kitchen towel—excess moisture dilutes the flavor and prevents proper clumping
  • Taste everything before plating. The salt in the mushrooms, the seasoning in the herbs, the sweetness of the nuts—these should all be perfect individually so they harmonize on the plate
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