Northwest Forest Forager Dish (Printable View)

A natural medley of wild mushrooms, nuts, berries, and fresh herbs in forest-inspired clusters.

# What You 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 Make It:

01 - Clean and slice the mushrooms. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add mushrooms, season with salt and pepper, and cook until golden brown and tender, about 6 to 8 minutes. Set aside and let cool slightly.
02 - Finely chop parsley, dill, chervil or tarragon, and chives. Toss with olive oil, lemon zest, and flaky sea salt until vibrant and slightly clumping.
03 - If nuts are not pre-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 and roughly chop.
04 - On a large platter or individual plates, scatter clusters of mushrooms, nuts, and berries in dense, organic clumps. Generously spoon herb moss around and between clusters to evoke a woodland floor.
05 - Add edible flowers and microgreens if desired. Serve at room temperature.

# Expert Tips:

01 -
  • It's the kind of dish that looks like you spent hours in the kitchen, but comes together in under an hour with simple, honest ingredients.
  • Every bite brings together different textures and flavors—the umami depth of wild mushrooms, the gentle crunch of toasted nuts, the sweet-tart pop of fresh berries.
  • It's naturally vegetarian and gluten-free, which means you can serve it confidently to almost anyone without compromise on flavor.
  • The herb moss is where the real magic happens—it ties everything together with bright, fresh notes that make the whole plate feel alive.
02 -
  • Don't crowd the mushrooms in the pan—they need space to brown. If your skillet feels packed, work in two batches. Crowded mushrooms steam rather than sauté, and you'll lose that golden, caramelized exterior that makes them sing.
  • The herb moss is where most people underestimate the power of their knife skills. Take time to chop finely and evenly—uneven pieces cook and integrate differently, and you want your moss to be uniformly vibrant and clingy.
  • If your berries are even slightly past their peak, they'll collapse and stain everything brown. Use them at their absolute freshest, or skip them in favor of other garnishes—the dish won't suffer, just be different.
  • Flaky sea salt matters here more than anywhere else in the recipe. Table salt has different crystal sizes and an iodine taste that will throw off the delicate balance. Find yourself a good sea salt and keep it on hand.
03 -
  • Make the herb moss up to 30 minutes before serving—it stays fresh and vibrant, and the flavors meld beautifully. But don't make it hours ahead, as it will oxidize and lose that bright green color that makes it visually stunning.
  • If you're serving this to guests and nervous about timing, do everything except the final plating up to an hour ahead. Keep the mushrooms and nuts at room temperature, berries chilled, and the herb moss covered until the last moment. This way, you can focus on the presentation when guests are about to sit down.
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