Northwest Forest Forager Dish (Printable Version)

A vibrant dish of wild mushrooms, toasted nuts, dark berries, and fresh herbs evoking a forest floor.

# What You'll Need:

→ Mushrooms

01 - 7 oz mixed wild mushrooms (chanterelle, shiitake, oyster)
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - 1 garlic clove, minced
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Nuts

07 - 1.75 oz toasted hazelnuts, coarsely chopped
08 - 1 oz toasted walnuts, coarsely chopped

→ Berries

09 - 2.8 oz fresh blackberries
10 - 2 oz fresh blueberries

→ Herb Moss

11 - 0.7 oz fresh flat-leaf parsley, finely chopped
12 - 0.35 oz fresh dill, finely chopped
13 - 0.35 oz fresh chervil or tarragon, finely chopped
14 - 1 tablespoon fresh chives, finely snipped
15 - 1 tablespoon olive oil
16 - Zest of 1 small lemon
17 - Pinch flaky sea salt

→ Garnishes

18 - Edible flowers (optional)
19 - Microgreens or baby sorrel (optional)

# How to Make It:

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 with olive oil, lemon zest, and flaky sea salt. Toss until mixture is 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, then roughly chop.
04 - Arrange clusters of mushrooms, toasted nuts, and berries on a large platter or individual plates, creating dense, organic groupings.
05 - Generously spoon herb moss around and between the clusters to evoke a forest floor. Garnish with edible flowers and microgreens or baby sorrel if desired. Serve at room temperature.

# Expert Tips:

01 -
  • It looks absolutely stunning on the plate—the kind of dish that makes people pause before eating because it's too beautiful to disturb.
  • Each bite is a conversation between textures: tender mushrooms, crunchy nuts, burst of sweet-tart berries, and that fresh herbaceous finish that tastes like walking through the forest.
  • It comes together in under 45 minutes, making it perfect for impressing guests without spending all day in the kitchen.
02 -
  • The mushrooms must be completely dry before they hit the pan, or they'll steam instead of sear. Pat them very dry with a paper towel—this single step changes everything.
  • Don't chop your herbs more than 15 minutes before serving, or they'll start to oxidize and lose that vibrant green color that makes this dish so visually stunning.
  • The herb moss should taste bright and alive on its own. If it tastes flat, it needs more lemon zest or salt—don't be shy with either.
03 -
  • Toast your own nuts rather than buying pre-toasted. The flavor difference is significant, and your kitchen will smell incredible in the process.
  • Keep everything at room temperature for the best flavor—cold mushrooms taste muted and the herbs lose their brightness.
  • If you're nervous about arrangement, remember that forests aren't symmetrical. Odd numbers and clustered groupings always look more natural than evenly spaced elements.
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