I learned how to make this dish from my friend Zack at The Fungivore, who spent time in Thailand before moving to Oaxaca where he now leads mushroom foraging and travel adventures. Though not traditional, chanterelles make a worthy addition…
I learned how to make this dish from my friend Zack at The Fungivore, who spent time in Thailand before moving to Oaxaca where he now leads mushroom foraging and travel adventures. Though not traditional, chanterelles make a worthy addition…
I’M PLEASED TO announce that my book The Mushroom Hunters is now available in a new paperback edition. Much has changed in the kingdom of fungi since the book was first published in the fall of 2013. This new edition updates some of the sci…
WHILE HUNTING Agaricus mushrooms with Chad Hyatt on the Central Coast of California this winter—and getting a crash course in yellow stainers, red stainers, and the “lose your lunch bunch”—it occurred to me that a salty-sweet Korean stew wo…
HERICIUM IS A GENUS of fungi that includes edible favorites like the lion’s mane and bear’s head. Cooked hericium has a texture similar to crab meat as well as a hint of seafood taste. Faux crab cakes are a popular way to prepare this fungu…
WILD FOOD RECIPES BY INGREDIENT MUSHROOMS / PLANTS & GREENS / FRUITS & BERRIES / SHELLFISH / FISH SOUPS & STEWS / STIR-FRY & CURRIES / SIDES / MAINS / SWEETS / PRESERVES / BEVERAGES Khao Soi with Chicken & Chanterelles Creamy Polenta with W…
I START LOOKING for oysters (Pleurotus sp.) in lowland forests of the Cascade foothills a few days after the first warm rains of spring. Some years I find them as early as late February though April is more typical. They’ll keep fruiting th…
WHAT DO YOU DO when it snows in Seattle? Make a Huckleberry Snow Cone! While I was out skiing around the neighborhood this morning, my daughter was busy cooking down a cup of frozen huckleberries with water and sugar, then blending it in th…
WHAT DO YOU DO when it snows in Seattle? Make a Huckleberry Snow Cone! While I was out skiing around the neighborhood this morning, my daughter was busy cooking down a cup of frozen huckleberries with water and sugar, then blending it in th…
WHAT DO YOU DO when it snows in Seattle? Make a Huckleberry Snow Cone! While I was out skiing around the neighborhood this morning, my daughter was busy cooking down a cup of frozen huckleberries with water and sugar, then blending it in th…
LAST YEAR MY friend Taichi Kitamura, chef/owner of Sushi Kappo Tamura in Seattle, gave me a set of two dobin mushi teapots he’d recently picked up in Japan, where “dobin” means teapot and “mushi” is steamed. These ceramic teapots are used t…
AS A CHILD of the seventies, I’m well acquainted with regrettable fads, from pet rocks to Farrah Fawcett haircuts. Our family loved fondu, one of many food crazes during that unfairly maligned decade, and we went through a few different fon…