Wild Mushroom Lasagna

This lasagna has a golden crispy crust and a savory aromatic filling, not to mention the health benefit of seasonal wild foraged mushrooms.

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Ingredients: Continue reading “Wild Mushroom Lasagna”

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Willows Inn

So what it’s like to dine in one of the ten restaurants in the world worth a plane ride.

Exterior:

Continue reading “Willows Inn”

Ramps Dumpling

Today is the first day of May. On my quick visit to the farmers market this morning, I was delighted to find a good variety of spring foraged ingredients, such as (pictured clockwise) devil’s club shoots, morel mushrooms, goose tongues, ladyfern fiddleheads, and sea beans.

On top of that, we have been getting nettles since the beginning of March, and ramps appeared early April, after Jeremy (from Forage and Found) returned from the East Coast. Continue reading “Ramps Dumpling”

Chanterelle Mushrooms – Sauté & Omelette

With rain, comes mushroom. This morning I stopped by our neighborhood farmers market and found a bountiful of locally foraged wild mushrooms: chanterelles, black trumpets, lobsters, cauliflowers, and king bolettes, also known as porcini mushrooms.
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I also found this little girl putting on a beautiful smile which instantly brights up an otherwise wet and greyish Sunday.

Given that it rains a lot in this part of the Pacific Northwest, we can almost ‘harvest’ mushrooms all year round. With proper knowledge and education, you can go foraging on you own. Last year I went with a guide to the Olympic Peninsula, we didn’t have to venture far into the woods to get a bagful of fragrant chanterelles. But admittedly, I prefer to stay warm and dry, so I get mine from this stand at the farmers market.
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Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genusCantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom.
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With chanterelle mushrooms, I prefer to prepare them the simplest ways: sauté and omelette. Continue reading “Chanterelle Mushrooms – Sauté & Omelette”