Northwest Forest Forager Dish (Printable Version)

Artful clusters of mushrooms, nuts, berries, and herb moss evoke a fresh Pacific Northwest woodland feeling.

# 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)

# Preparation steps:

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, approximately 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 a pinch of flaky sea salt. Toss gently until herbs form vibrant, slightly clumping clusters.
03 - If nuts are not pre-toasted, spread hazelnuts and walnuts on a baking tray. Toast in a preheated oven at 350°F (180°C) for 8 to 10 minutes until golden and aromatic. Allow to cool, then chop coarsely.
04 - Arrange clusters of mushrooms, nuts, and berries on a large platter or individual plates in dense, organic patterns. Generously spoon herb moss around and between these clusters to evoke a forest floor ambiance.
05 - Optionally, garnish with edible flowers and microgreens or baby sorrel. Serve the dish at room temperature.

# Expert Advice:

01 -
  • It looks restaurant-worthy but comes together in just 45 minutes, making you feel like a culinary artist without the stress
  • The combination of warm sautéed mushrooms against cool, bright berries and crunchy nuts creates a textural symphony that keeps you coming back for another bite
  • It's naturally vegetarian and gluten-free, so you can serve it confidently to almost anyone without complicated substitutions
02 -
  • Mushrooms release moisture as they cook, which is why you must let them sit undisturbed in the hot skillet first. This allows them to develop a golden crust instead of steaming into mushiness. Fight the urge to stir constantly.
  • Make your herb moss at the last possible moment. Herbs will continue to oxidize and lose their vibrant color if they sit too long, especially once dressed with oil. You want them absolutely singing with color when they hit the plate.
  • Room temperature is essential here. Warm mushrooms are wonderful, but if the plate gets too hot, the herbs wilt and the berries lose their firm structure. Let everything cool to a pleasant warmth before plating.
03 -
  • Don't skip the toasting step for nuts. It's the difference between a good dish and one that stays in people's memory. Toasted nuts have an entirely different flavor profile and fragrance than raw ones.
  • Buy mushrooms the same day you're cooking. They deteriorate quickly, and fresh mushrooms will have a delicate, earthy flavor that aged ones simply cannot match.
  • The herb moss is what makes this feel alive and special. Don't be timid with it, and don't substitute dried herbs. Fresh is non-negotiable here because those vibrant colors and bright flavors are part of the visual and gustatory experience.
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