The only thing that really matters when constructing a good soup is to pack in the flavor every which way possible, and when using mushrooms it’s hard to get this wrong. This soup can be made with 100% wild mushrooms but it is also quite good with domestic mushrooms or a mix of the two. It is a good idea to use both dried and fresh mushrooms as the dried mushrooms render a very flavorful broth. Read more…
I tried to recreate this chowder in a similar style that I remember from my childhood at Oregon coast restaurants. Fresh seafood swimming in a sea of seasonal garden veggies. These days I frequently find chowder to be a white gloppy mess. Read more…
One of the very best foraging greens is the stinging nettle. If you consider yourself a foodie you have to try this ingredient. It has a very unique essence, and unique in a good way. Its culinary use fits in somewhere between a salad green and an herb. Read more…
by the handful 