Northwest Forest Forager Dish (Print version)

A vibrant dish featuring wild mushrooms, toasted nuts, fresh berries, and a fresh herb moss garnish.

# 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 the 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. Toss with olive oil, lemon zest, and flaky sea salt until vibrant and slightly clumping.
03 - If nuts are not already toasted, spread hazelnuts and walnuts on a baking tray and toast in a preheated oven at 350°F for 8 to 10 minutes until golden and fragrant. Allow to cool and roughly chop.
04 - On a large platter or individual plates, scatter clusters of mushrooms, nuts, and berries in dense, organic arrangements. Generously spoon herb moss around and between clusters to evoke a forest floor.
05 - Decorate with edible flowers and microgreens if desired. Serve at room temperature.

# Expert Tips:

01 -
  • It looks like you spent hours plating when it actually takes less than an hour from start to finish
  • Every bite feels luxurious—earthy, nutty, and bright all at once, with textures that keep surprising you
  • It's naturally vegetarian and gluten-free, so it impresses guests with dietary preferences without feeling like you're compromising
  • The herb moss technique is a game-changer; once you master it, you'll use it on everything
02 -
  • Mushrooms release water when heated, and you must let them cook past that point. If you remove them while they're still wet, they'll taste bland and steamed. Keep cooking until they're golden and have stopped weeping. This was my biggest early failure with this dish.
  • The herb moss will oxidize and darken if made too far ahead. Make it within an hour of serving. I learned this the hard way when I prepped everything the morning before and the herbs turned an unappetizing brown.
  • Toasting nuts is the difference between this tasting like a forest and tasting like a rabbit's food bowl. Don't skip it, and don't trust store-bought toasted nuts—they're often stale. Toast them fresh yourself.
03 -
  • Make your herb moss recipe double and keep extra in the refrigerator for up to two days. Spoon it over roasted vegetables, grilled fish, or even soft cheese. Once you see how it transforms a dish, you'll want to use it constantly.
  • The most overlooked part of this recipe is actually resting the mushrooms. Don't skip the cooling step. Cold mushrooms are firm and slice cleanly; warm ones fall apart. That cooling time is when the flavor also sets and deepens.
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