Plant-based Fresh and Foraged Recipes
Rich, deep, meaty, and flavorful, this maitake mushroom bourguignon pairs foraged mushrooms with red wine for a hearty fall stew you won’t forget. The sauce is velvety, umami, and intensely flavored with a complex mix of wine, mushrooms, and a few other bits to make …
Fresh from the forest, garlicky and herbed, these pickled maitake mushrooms are canning friendly and a great way to preserve the bounty of Fall. Adding some oil to the brine gives your pickles a little more richness, and makes your marinaded mushrooms even better. Perfect …
If you’ve foraged a cute little maitake- even if you’ve foraged it at the grocery store- you are probably next in search of a vegan hen of the woods recipe. And we’re here to give you that- it’s our bloomin’ maitake! Crispy and seasoned, deep …
Wild rice, seared maitake, toasted hazelnuts, what’s not to be thankful for in this Thanksgiving salad? This is the prefect Fall meal to celebrate the diversity of Autumn, and beautiful and festive enough to be the centerpiece at your Thanksgiving celebration (certainly prettier than a …
I found it sitting at the base of a large, old oak tree- dinner. Fall heralds the arrival of maitake mushrooms, also known as hen of the woods, and they’re one of the tastiest wild mushrooms you’ll ever try. They’re large, meaty, and filled with …
White, puffy buns with a smooth, shiny, glossy crust. Break inside to reveal a center filled with savory collard greens and meaty, delicious, maitake (hen of the woods) mushrooms. These maitake steamed buns are everything you might want out of these filled doughy delights- they …