Tagliatelle sautéed with wild mushrooms, shallots. garlic, butter, oil and finished with truffle salt.

Pasta coated in a luxurious, glaze-like sauce that’s light yet bursting with deep, complex flavors, and studded with wild mushrooms.

This meatball stroganoff with chanterelles is a beautiful and hearty way to incorporate wild mushrooms into your weeknight dinner routine!

Polish uszka dumplings filled with mushroom and onion stuffing.

Make the wild garlicky mushrooms as a side dish one day, use the leftovers for this delicious dish the next. One recipe, two meals!

This oyster mushroom shila plavi is a vegan Georgian dish which is somewhat similar to a risotto, though it plays by its own rules!

Rich, creamy, spiced, sweet and savory, it is curried chicken pot pie, but foraged. Oh and vegan.

Fresh from the forest, garlicky & herbed, these pickled maitake mushrooms are canning friendly & a great way to preserve the bounty of Fall.

Szechuan peppercorns are the perfect flavor to make this shrimp of the woods (aborted entoloma) pop!

This clam, corn, and chanterelle chowder pairs three unlikely ingredients into one delicious chowder – trust me, it really works!

These smokey moose burgers have bacon, ramp butter, spruce salt, cranberry ketchup, and chanterelle mushrooms!

Nothing beats grilled pizza and this vesrsion with wild mushrooms on naan bread is delish!

When harvesting wild chanterelles, I often find myself comparing the smell of them to apricots. Why not pair them together?

This seared ribeye steak with chanterelle and pink peppercorn cream sauce is an absolute delight!

I’ve always wanted to create a dish with both pheasant and pheasant back mushrooms in it, and here it is!

These knishes are a great way to enjoy pheasant back mushrooms (aka dryad’s saddle) in a fun hand-held snack!

Morels are popping up everywhere right now, and this delicious cream sauce stretches even a small haul into a meal for the whole family

Mixed mushrooms top a foraged ramp sauce pizza, an earthy, quick meal

The perfect dinner date option. The wild mushrooms with herby butter addition make it a must have entree.

What's just as good as the chanterelle mushroom? The hedgehog mushroom! I cook them in hot foamy butte, fresh garlic and chives.

The ultimate guide for how to buy, clean and cook the black trumpet mushroom. Included is a recipe for a black trumpet tarragon cream.

This ultra creamy Sous Vide Risotto is rich and comforting with parmesan cheese and a homemade mushroom pesto.

These chicken of the woods (Laetiporus sulphureus) taquitos are an amazing and fun way to use up those beautiful wild mushrooms!

This “crab” linguine with Hericium is a mushroom-based pasta dish using lion’s mane, bear’s head tooth, or comb tooth in place of crab.