Returning home to the warmth of the kitchen after a full day’s foray deep into the lush local forest to hunt for those elusive wild mushrooms is most often as rewarding as winning the lottery and if you were lucky enough for some of those misc.
Wild fungi to have found their way into your basket your next meal just might be fi t for a king. Here in the Pacific Northwest the usual wild mushroom suspects are- morels, chanterelles, oyster mushrooms, lobster mushrooms, king boletes, zellers boletes, caulifl ower mushrooms, lions mane, matsutakes, saffron milk caps and pigs ears to name a few.
The hunt is always an adventure, driving to a very remote, mostly clandestine location, parking the car backwards so no one can tell you’re a forager, sneaking off in the opposite direction you intend to pick. then and only then do you make your way over fallen trees, through the underbrush and bramble thickets.
Scraped and scratched, your eyes darting around the damp, dark leaf-covered ground, suddenly your eye catches the color, shape and size you’re after. Your hands move fast while your eyes are moving even faster. You rapidly fi ll your basket and head home with a container full of forest floor food finds. For most, thoughts quickly shift to what they’re going to make that will let this basket of mushrooms shine like the bright stars they are.
Generally, the simplest of food favorites comes to mind, for me that’s wild mushroom + cheese toasts…cast iron skillet sauteed miscellaneous wild mushrooms over buttered peasant bread toast, smeared with whole milk ricotta cheese and some cannabis butter frizzled rosemary- yum… As a devout forager this is one of my go-to recipes for showcasing the subtle flavors of some of these just foraged wild mushrooms. mountain herbs like rosemary and thyme round out the freshness and complexity of the dank wild mushrooms. Foraging for your food is rewarding on so many levels. This recipe can be done in a skillet, over a campfire and enjoyed any time of year, the type of mushrooms is entirely up to you. enjoy the wild mushroom season in your neck of the woods.
Prep time: 15-20 minutesCook time: 15-20 minutes Yield: 6-8 toastsTot al THC/CBD: 20mg thc / 100mg cbd
Cutting board, chef’s knife, serrated bread knife, tongs, stainless mixing bowl, large sauté pan.
• 2½ lbs misc wild mushrooms such as chanterelles and morels
• 4 tbsp + 2 tbsp salted cannabis butter (made in the mb2e from magical butter)
• 3 tbsp bacon fat
• 5 garlic cloves (peeled, crushed and rough chopped)
• 1 tbsp fresh thyme leaves
• 1 tsp jacobsen sea salt
• ½ tsp fresh cracked black pepper
• 3 rosemary sprigs (about 3” long)
• ¼ cup marsala, red wine vinegar or balsamic vinegar
• ¼ cup nasturtium leaves (size of dime or nickels)
• ¼ cup rosemary fl owers (from the fl owering rosemary)
• 16 oz ricotta cheese
• 1 loaf white bread, pullman loaf / unsliced (choose your favorite white bread)
• 1 tsp fresh cracked pepper
• 1 bottle fairwind’s cbd companion tincture (100mg cbd / 20mg thc per bottle)
• 1 tsp fresh thyme leaves
• 2 drops true terpenes beta caryophyllene
• 2 tbsp cannabis butter
• ½ cup grated parmesan
How to make it:
• In 2 tbsp butter + bacon fat sauté the mushrooms and garlic over medium heat in a cast iron skillet. about 8-10 minutes or until golden brown and delicious…
• Deglaze pan with 2 tbsp butter, the thyme leaves, salt and pepper. let brown with rosemary sprigs then add marsala or vinegar of your choice, season with salt and pepper and set aside…
• In a stainless mixing bowl, combine the ricotta, cracked pepper, thyme, terpenes and cbd companion…
• Slice the Pullman loaf into ¾ “-1” thick pieces…
• Toast the bread to desired doneness and butter…
• Top each piece of toast with a thick spread of ricotta and pile with a bunch of the warm mushrooms…
• Drizzle with some pan juices, sprinkles with rosemary fl owers, and nasturtium leaves…
Written and Published By Chef Sebastian In Weed World Magazine Issue 143