You all know by now that I love wild mushrooms and have quite a few mushroom recipes on here already. Today’s recipe, Chanterelle Mushroom Croustade, is one I’ve made quite a few times over the last few years but for some reason, it never lasted long enough to photograph! (PS. Read through to the end for the exciting launch of my new home wares shop- www.westcoastkitchengarden.com
There are so many wild foods to forage in spring. The First Nations people called these First Foods for obvious reasons. This is important knowledge to have if you might find yourself lost while hiking but it’s also useful information to teach our children. It’s a great family friendly activity that gets you outside-a true treasure hunt!
The list of wild food sources is almost endless but I have chosen to focus on the foods that actually taste good and add important vitamins to our diet. I have also added in how to prepare, cook and use these delicious wild food gifts.
What makes this mushroom soup different than others is that the mushrooms are pureed with a secret ingredient for the body of the soup. A small amount of this amazing flavour bomb enriches and deepens the flavour and makes this stand out from every other mushroom soup you’ve likely ever tried.
In my humble opinion, the main requirement for fried oysters besides being very fresh, is that the oysters are crispy on the outside, like REALLY crispy! I have experimented with various techniques and recipes and believe the method below achieves the crispiest crust without having to deep fry. These are simple and easy and the whole recipe including sauce and frying time takes under 40 minutes.
While out mushrooming recently, my husband found a real treasure, a cauliflower mushroom. We have found them before but it’s been awhile as they are not as prolific as many of the other mushrooms around here but the fun thing about them is that they […]
It is the beginning of blackberry season here on Vancouver Island and elsewhere in BC so I’ve put together some new blackberry recipes. I’ve mentioned before that I love savoury more than sweet so I have made a BBQ Sauce for grilling and Pickled Blackberries which are great […]
Have you ever foraged for or cooked fiddleheads? They are the bright green coiled shoots from the Ostrich Fern ( Matteuccia struthiopteris). Described by many as having a flavor somewhere between asparagus and artichokes, they have a sweet herbal flavor and a nice firm texture. I have not foraged for them myself […]