Northwest Forest Forager Dish (Printable View)

A flavorful mix of wild mushrooms, toasted nuts, fresh berries, and herb moss creating an organic forest-inspired dish.

# What You’ll Need:

→ Mushrooms

01 - 7 oz mixed wild mushrooms (chanterelle, shiitake, oyster)
02 - 1 tablespoon olive oil
03 - 1 tablespoon 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 tablespoon fresh chives, finely snipped
14 - 1 tablespoon 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 It:

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 until mixture is vibrant and slightly clumped.
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 or until golden and fragrant. Allow to cool, then roughly chop.
04 - On a large platter or individual plates, arrange clusters of mushrooms, toasted nuts, and berries in dense, organic groups. Spoon the herb moss generously around and between clusters to evoke a woodland floor.
05 - Optionally garnish with edible flowers and microgreens or baby sorrel. Serve at room temperature.

# Best Practices:

01 -
  • It looks like edible art—guests always pause before digging in, and that moment of admiration makes you feel like a culinary artist
  • Everything comes together in just 45 minutes, with most of the magic happening in the plating rather than the stove
  • Naturally vegetarian and gluten-free, so it welcomes everyone to the table
02 -
  • Don't wash your mushrooms under running water—they'll absorb moisture and steam instead of sauté. A damp cloth is all you need to gently wipe them clean.
  • The herb moss must be made fresh right before serving. Once the fresh herbs are chopped and oiled, they'll start to oxidize and lose their brilliant color and flavor, so resist the urge to make it ahead.
03 -
  • Toast your own nuts instead of buying pre-toasted—the flavor difference is night and day, and it takes just 10 minutes
  • Buy your berries a day or two before making this dish, so they're at their firmest; softer berries will bleed color into the herb moss and muddy the visual impact
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