Wild Mushrooms
The Pacific Northwest offers an ideal climate for the proliferation of wild mushrooms. Damp moist forest areas, sunny fields, fruit orchards, the opportunities for finding mushrooms abound. Finding and identifying wild mushrooms can be done just about any time of the year, although the best time tends to be during the late summer and throughout fall. However, some delicious, and sought after species like morels (Morchella sp.), are often found in springtime in their preferred habitats. Read about the preferences of your local edible mushroom species in a local field guide. It helps to know about the species you want to find before you start looking for them. Here is a link to a great site filled with useful information on finding wild mushrooms here in the Seattle area: ediblemushrooms.org.
Once you go out and find your wild mushrooms you are going to want to come home and cook them up. I have collected several great recipes that use wild mushrooms - mostly chanterelles because they are readily available up here. You can easily replace the chanterelles with whatever mushrooms you find. Try Mushroom Ragout with Paprika as a great accompaniment to a grilled steak or try this take on a traditional cream of mushroom soup made with wild mushrooms: Cream of Chanterelle Mushroom Soup. Wild Rice and Chanterelle Soup is a hearty soup that is ideal for a chilly autumn day. Creamy Chanterelle Pasta is a perfect one-dish meal. Mushrooms, pasta, and green peas in a creamy sauce that will have you forgetting that there is no meat in the dish. Or try Wild Mushroom Bread Pudding. I love bread pudding, sweet or savory, and this is a delicious side-dish. Crusty outside, creamy inside, it is the perfect accompaniment to a roasted chicken.
Get out there, find those mushrooms, then come home and cook local!
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All About Razor Clams 2010A Great Winter-time Excursion Through Skagit Valley 2009
Recipes Using Locally Available Ingredients
Local Seafood
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- Albacore Tuna and Fennel Seeds
- Asian Shrimp Dip
- Broiled Clams
- Calistoga Clams
- Crab Bisque
- Crab Broth with Pastina
- Crab and Corn Soup
- Curried Shrimp Dip
- Linguine with Crab
- My Very Crabby Crabcakes
- New England Deep Fried Clams
- Northwest Fried Razor Clams
- Oyster Pot Pie
- Oyster Stew
- Pan-fried Clams
- Pan-fried Halibut Cheeks
- Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers
- Southwest Shrimp Dip
- Steamed Clams
- Stuffed Clams
- Whole Crab Poached in Sea Water
- Teriyaki Broiled Oysters
Wild Things
Local Products
From The Garden
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- Ann's Apple Tart
- Blueberry Pancakes
- Broccoli Rabe and Beans
- Cauliflower au Gratin
- Chicken, Mustard Greens and Sweet Potato Stew
- Chocolate Raspberry Bread Pudding
- Creamed Fresh Corn Soup
- Cream of Asparagus Soup
- Creamy Fresh Tomato Soup
- Crispy Smashed Roasted Potatoes
- Curried Squash and Coconut Soup
- Danish Asier Pickles
- Danish Cucumber Salad (Pressgurka)
- Diane's Apple Cake
- El Indio Carrots
- Escarole or Dandelion Greens and Pea Soup with Pasta
- Farro Soup with Kale (Zuppa di Farro col Cavolo Nero)
- Fried Cauliflower
- Fudge Crostata with Raspberry Sauce
- Garlic Soup with Ravioli
- Greek Potatoes
- Green Tomato Soup
- Italian Beans and Potatoes
- Italian Prune Plum Cake
- Italian Prune Plums, Prosciutto and Goat Cheese
- Minty Sweet and Sour Eggplant
- Pappardelle with Ricotta
- Pasta With Zucchini, Ricotta and Basil
- Peaches in Red Wine - Pesche al Vino Rosso
- Peach Raspberry Pie
- Pear, Gorgonzola and Walnut Bread Pudding
- Pesto alla Genovese
- Pickled Garlic Zucchini Coins
- Poblano Peppers Stuffed With Goat Cheese
- Polenta Corn Cakes
- Roasted Garlic Soup
- Roasted Tomatoes for Soup or Sauce
- Roasted Tomato Soup
- Smothered Pork Medallions with Sage and Apples
- Strawberry Shortcake with Anise Pizzelles
- Strawberry Rhubarb Pie
- Stuffed Zucchini
- Tabouli
- Tomato, Goat Cheese, and Onion Tart