Making A Memorable Wild Mushroom Dish For Thanksgiving!
As fall hits, we know that Thanksgiving is just around the corner. Why not make use of the beautiful fall by going out to forage for some of the wonderful things that grow during this season. One of the best things that come out in full force during the fall are wild mushrooms. This is the optimal time of year to go out and pick some delicious fungi.
There are no shortage of options out there. Plenty of mushrooms grow out in the woods and the ones that are edible have a range of flavors and appearances. Of course, proper precautions must be taken when foraging for mushrooms. Many things in the wild have poisonous lookalikes, so unless you are a true expert at identifying mushrooms, it’s best to stick to the ones that have no poisonous lookalikes, such as black trumpet mushrooms.
The idea of going out to forage for wild food to make a Thanksgiving dish is one that excites many. Mushrooms are extremely healthy and delicious and can be used in a number of recipes. You’ll find that there are endless culinary options once you have a batch of fresh wild mushrooms at your disposal. If you want to forage for your own, consider taking a wild mushroom foraging class with forageSF. It’s the best way to learn how to find the perfect mushroom for any dish.
There is a lot that goes into making the perfect Thanksgiving dish. Of course, taste and texture are important, but so are appearance and smell when it comes to adding something that goes well with the full Thanksgiving table spread. A bowl of roasted wild mushrooms is an excellent compliment to any Thanksgiving dinner.
Roasted Wild Mushrooms Recipe:
2 pounds wild mushrooms (chanterelle, lobster, porcini, etc.)
3 tablespoons butter
2 cloves garlic, sliced thin
Several sprigs fresh thyme
1. Wash mushrooms thoroughly and dry them.
2. Place butter in skillet and cook the mushrooms in batches so that there are no doubled up layers. Sauté the mushrooms on medium heat.
3. The juices will flow and then be reabsorbed. When this happens, add the batch to the bowl.
When the juices are almost all reabsorbed, transfer each batch to the bowl.
4. Place more butter in the pan and throw in the thinly sliced garlic and thyme sprigs. Cook until the garlic has softened.
5. Next, add the mushrooms back into the pan and toss them around to warm them up and mix in the garlic and thyme.
6. Pour back into the bowl and it’s ready to serve!
This simple yet delicious dish goes great with the Thanksgiving theme. You and your family/guests can dig in guilt-free since mushrooms are extremely healthy. There are a lot of them out there, so experimenting with the different flavors and textures can be a blast for any cooking fanatic.