Northwest Forest Forager (Printable)

Earthy mushrooms, toasted nuts, and dark berries combined with fresh herb moss evoke the forest floor.

# Ingredient list:

→ 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)

# Step-by-Step Guide:

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 herbs with olive oil, lemon zest, and flaky sea salt. Toss gently until mixture is vibrant and slightly clumping.
03 - If nuts are not pre-toasted, spread hazelnuts and walnuts in a single layer on a baking tray. Toast in a preheated oven at 350°F (180°C) for 8 to 10 minutes until golden and fragrant. Allow to cool, then roughly chop.
04 - On a large platter or individual plates, arrange clusters of mushrooms, nuts, and berries in dense, organic formations. Spoon herb moss generously around and between clusters to evoke a woodland floor.
05 - Optionally, decorate with edible flowers and microgreens or baby sorrel. Serve at room temperature.

# Expert Advice:

01 -
  • It looks like you spent hours plating when really you arranged beautiful ingredients in loose clusters—the secret that impresses every guest
  • Everything comes together in under 45 minutes, so you can make something restaurant-worthy on a weeknight
  • It's naturally vegetarian and gluten-free, so no one gets left out at your table
  • The flavors are earthy and complex, with mushrooms you actually took time to cook properly instead of rushing
02 -
  • Don't overcrowd your mushroom pan or they'll steam instead of sauté. Work in batches if you need to. The golden crust is everything.
  • The herb moss is only vibrant if you chop the herbs fresh and toss them right before serving. Don't make it hours ahead or it turns dark and sad.
  • Room temperature is the magic here—cold mushrooms lose their tenderness, hot ones overwhelm the delicate berries. Serve this dish just cooled enough to handle.
03 -
  • The secret nobody tells you: don't wash mushrooms under running water. A damp cloth wipe takes 10 seconds and keeps them from absorbing moisture that prevents browning
  • Toast your nuts in the oven rather than in a pan on the stove. You get even, deep color and can't burn them while managing something else
  • Make the herb moss last, right before you plate. Fresh herbs are at their peak for about 5 minutes after chopping—use that window
Return