Northwest Forest Forager Dish (Printable)

Wild mushrooms, toasted nuts, dark berries, and herb moss create an artful, forest-inspired composition.

# 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
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)

# How-To:

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. Incorporate 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, tossing until vibrant and slightly clumping.
03 - If 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. Let cool, then roughly chop.
04 - On a large platter or individual plates, arrange clusters of mushrooms, nuts, and berries in dense, organic groupings. Generously spoon herb moss around and between clusters to mimic a forest floor.
05 - Top with edible flowers and microgreens if using. Serve at room temperature.

# Expert Advice:

01 -
  • It looks like edible art—the kind of dish that stops conversation at the table and makes everyone reach for their camera
  • Everything comes together in under 45 minutes, yet tastes like you spent hours foraging and crafting
  • It's naturally vegetarian and gluten-free without feeling like you're missing anything
  • The contrast of textures—crispy nuts, tender mushrooms, juicy berries, and fresh herbs—makes every bite interesting
02 -
  • Don't crowd your mushrooms in the pan. Wet mushrooms steam instead of sauté, and you'll lose that precious golden crust. Work in batches if you have to—it matters.
  • Taste your herb moss before you arrange the plate. The lemon zest should be bright, the salt should sparkle, and the oil should coat everything. Adjust as needed—it's your woodland, make it delicious.
  • The berries go on last, right before serving. If they sit on warm food, they'll start to weep and lose their visual pop. Timing matters here.
03 -
  • The secret to this dish is contrast—heat it up by serving the mushrooms warm and everything else at room temperature, and let the temperature difference create little flavor surprises as you eat
  • Don't skip the lemon zest in the herb moss. It's the bridge that ties all the earthy flavors together and keeps the dish from feeling heavy or one-dimensional
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