Northwest Forest Forager Dish (Printable)

A vibrant Northwest-inspired dish with mushrooms, toasted nuts, dark berries, and aromatic herb moss.

# 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, finely chopped
11 - 0.35 oz fresh dill, finely chopped
12 - 0.35 oz fresh chervil or tarragon, finely chopped
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 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 for 6 to 8 minutes until golden brown and tender. 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, tossing until vibrant and slightly clumping.
03 - If nuts are not pre-toasted, spread hazelnuts and walnuts evenly on a baking tray. Toast in a preheated oven at 350°F for 8 to 10 minutes until golden and fragrant. Allow to cool and roughly chop.
04 - Arrange clusters of mushrooms, nuts, and berries on a large platter or individual plates in dense, organic groupings. Generously spoon herb moss around and between the clusters to mimic a forest floor.
05 - Optionally decorate with edible flowers and microgreens or baby sorrel. Serve at room temperature.

# Expert Tips:

01 -
  • It looks like edible art the moment it hits the table, and your guests will actually gasp before tasting it
  • Everything comes together in under an hour, yet it feels fancy enough for your most important dinner
  • The combination of warm sautéed mushrooms against cool fresh berries creates this surprising burst of flavors that keeps you coming back for more bites
02 -
  • Mushrooms release water as they cook, which prevents browning if you crowd the pan. Cook them in one layer and resist the urge to stir constantly, or they'll steam instead of caramelize and taste bland.
  • The herb moss is the soul of this dish. Don't skip chopping the herbs finely or use a food processor, which will bruise them and turn them dark. Hand-chopping keeps them bright green and alive.
  • Serve everything at room temperature, not straight from the fridge. Cold mutes all the flavors you've worked to develop. Take it out 10 minutes before serving so the mushrooms warm up slightly.
03 -
  • Buy your mushrooms from a farmer's market if possible, where you can ask questions about their flavor and texture. Different varieties shine in different seasons, and farmers know what just came in.
  • Make your herb moss up to an hour ahead of time and let it sit in a cool place. The flavors blend and develop, becoming more cohesive and delicious than if assembled minutes before serving.
  • If you can't find wild mushrooms, cremini or portobello mushrooms work beautifully and develop the same golden crust. The flavor is less complex but still delicious.
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