Integrale brown rice gives this salad a satisfying chew and nutty flavor that pairs well with the squash oil & caramelized wild mushrooms.  Sherry vinegar, whole grain mustard, and fresh herbs are added for a bright, light, slightly spicy grain salad. We paired it with a pan-seared grass-fed beef hanger steak, but you could serve …

A Marx Foods customer going by the web pseudonym “Old Gator” was kind enough to share his tantalizing recipe for matzo brei made with a blend of hedgehog mushrooms, chanterelles, and black trumpet mushrooms.  It looks like an incredible upgrade for a classic Passover dish! You crumble a couple of sheets of matzo – preferably …

There are many ways to reconstitute dried mushrooms, but here is the easiest: 1) Put the desired amount of dried mushrooms in a non-reactive bowl. 2) Pour boiling water over the dried mushrooms to cover. 3) Let sit for at least 20 minutes, or until the mushrooms are tender. 4) Strain the mushrooms and use …

This suprisingly light game meat stew is tomatoey with complex sourness from the two kinds of olives and richness from the antelope & gunciale.  We particularly recommend serving it over egg noodles. Drink Pairings: Sangiovese or Frappato from Sicily Ingredients:            Makes 10 Servings  1 1/2lbs Antelope Stew Meat (could substitute Elk Stew Meat) All Purpose Flour ¼ …

Buying fresh mushrooms in bulk and preserving them yourself is a cost-effective way to ensure you have wild mushrooms in your pantry all year long.  Below are the methods we prefer for preserving and storing leftover mushrooms: How to Dehydrate Fresh Mushrooms If you dry them, they will last for years and retain an intensified …

This soup is rich, earthy, and creamy.  The paprika isn’t enough to make the soup spicy, but just to add a pleasant warmth which, coupled with acidity of the lemon juice & sherry vinegar, helps keep the soup balanced Ingredients: (Makes 10 servings) 1 oz. Dried Wild Mushrooms Mix, reconstituted with soaking water reserved (you …

The Taste of Oregon celebrates the life and foods of the Pacific Northwest as experienced by Victor Panichkul and Charles Price. The blog is primarily a food blog but also explores other unique things, people, places, and outdoor activities in Oregon. Victor is a journalist and writer by training, is an avid cook, wine lover …