Finding Edible Wild Mushrooms is Easier Than You Think!

Justin All Recipes, General 57 Comments

Wild mushrooms have a reputation for being elusive treasures of the forest floor, with an element of the forbidden (and even dangerous).  Most of us grew up with our parents and health officials telling us to never eat mushrooms we found growing in the forest unless an expert told us they were ok.

And yet, there’s no denying they’re delicious.  Let’s face it, we want wild mushrooms.  Finding them can be really hard though because, like all wild food, they live how, where, and when they want.   There’s almost always a variety of fresh wild mushrooms in season though, and by buying online you can ensure that you’re always getting the best quality, safely and sustainably foraged by mycological experts, whether it’s fall varieties like lobster mushrooms and golden chanterelles or summer favorites like fresh wild morel mushrooms.

Check out wild food now in season, look at our wild food season chart to help plan ahead, or sign up for our wild food notification mailing list to make sure you’re always the first to know when a wild delicacy becomes available.

Alternatively, dried wild mushrooms and frozen wild mushrooms are available year round, so you can enjoy any variety any time!

Comments 57

  1. I would love to try wild mushrooms. I’ve never worked with them before, but I’d love to experiment with healthy pasta or meat dishes. 🙂

  2. I think I’d gently saute them with just the tiniest bit of garlic and salt, then swirl in some cream and serve them over pasta with some freshly grated Parmesan cheese. YUM!

  3. I would make a few different recipes, mushroom bisque, mushroom risotto and I would feature them on my site as well as put a few of the recipes on dineNW.com, the Washington Restaurant Association’s new online dining guide.

    Thanks!

  4. I would throw a party with some friends so that we could all make mushroom ravioli together and then eat them for dinner. I would save some for myself to make a yummy risotto, and a delicious pasta dish with bacon and white beans.

  5. I have a box of abborio rice sitting in my kitchen, so I think I’d make risotto. Or saute the mushrooms and put them on top of boiled potatoes.
    Fingers crossed! 🙂

  6. I would use some for a rich mushroom soup or maybe risotto, and I’d ship some to my son. He loves to cook, and is crazy for muchrooms.

  7. i would share them with my father, who’s wife will not cook him the wild oyster mushrooms he picks.

  8. I would make as many recipes as I possible could with all 4 lbs. I would savor each and every bite!

  9. I would surprise my wife and my father-in-law with such a large amount of excellent mushrooms. My father-in-law used to eat wild mushrooms with his 1st wife, but for 17 years has gone without them because new wife does not trust wild mushrooms. It would be a chance for the daughter to get together (200 miles apart) with her father, and for his new wife to experience how good wild mushrooms can be! Hope “we” win!

  10. I absolutely adore mushrooms, but my roomate dislikes them for the most part. I’d love to have plenty of mushrooms and make dishes to convince her otherwise!
    A risotto using lobster stock for the lobster mushrooms sounds good, and perhaps pan seared and served with various fish…yum P:
    For the Chantarelle Mushrooms, I really want to try smoking them with apple wood, and having a savory meal with wine.

  11. I absolutely love mushrooms of all types. I would make a mushroom sauce to put over lobster ravioli. Sooooo delicious!!!!!!!!! or I just may make a whole new recipe to enter into a recipe contest.

  12. My favorite thing to do with high quality mushrooms is to treat them very simply: saute in olive oil with just a little salt and pepper, maybe some garlic and thyme, but the important thing is to let the flavors shine through. Yum!

  13. Lobster would go great in a pasta carbonarra, the chantrelle would do amazing things to my stir fry’s flavors and my stuffed mushroom recipe… yes, I stuff mushrooms with varieties of other mushrooms!

  14. Yum! Light cream mushroom sauce over pasta; mushroom & shallots sauteed together for steak topping; I’d just eat some raw! 😉 Chanterelles remind me of childhood summers in Germany, mushroom hunting with my Oma…wow, amazingly delicious!

  15. i am going to the fla keys and would love to have the mushrooms with all the great dishes i will be preparing. duxelle stuffed fillet with bordlaise will be on the menue

  16. I would use them as gourmet pizza toppers, stuffed mushrooms for the upcoming holidays, make a cream sauce with the mushrooms to pair with chicken, ahh..the possibilities are ENDLESS!

  17. WE ARE DISPLACED SEATTLE-LITES…AND EVERY FALL WE USED TO GATHER CHATERELLES IN THE RAINY WOODS…IF I AM BLESSED TO WIN THE MUSHROOMS I WOULD PREPARE A FEAST FOR MY SWEETHEART OF 50+ YEARS AND RAISE A TOAST TO MARX FOODS IN THANKS…

  18. The very first thing I would do is try them in a nice stroganoff sauce over butter noodles. This is one of my kids, favorite things. Then I would make a nice mushroom soup and then another pasta dish. yummm

  19. I have recently starting cooking with mushrooms on a daily basis. I can’t get enough of them! If I won this contest, I would look up a bunch of different mushroom recipes. Then I would invite over some of my friends and serve all my new and different dishes. We would drink wine and enjoy tasting all the variations of mushroom recipes. That is what I would do if I won 🙂

  20. The chanterelles would go into risotto. Any left and the lobster mushrooms will be cooked however my wife wants.

  21. I volunteer at a free medical clinic as a registered nurse. If I would win the mushrooms, I would make dinner for all the staff (22 people) who work at the evening clinic on Thursday nights.

  22. Seeing as I’ve never heard about lobster mushrooms, there are many ideas bouncing around my head. Considering their ‘meaty’ texture, that indicates they’re nutrient dense – a good sign. I’m thinking meat substitutes all the way. With the chanterelles, nothing more screams than a hunter’s omlette or a meaty mushroom sauce for pasta.

  23. So many options! Start with making duxelles for maybe a beef wellington (which I’ve never made). At my wedding rehearsal dinner we had the most wonderful mushroom bruschetta which I would love to recreate. Then maybe a mushroom risotto.

  24. I would have a group of friends over for a party. I’d have one of them who was a chef entertain us with his cooking around the kitchen island.

  25. I’d cook them up with garlic, shallot, butter, olive oil and white wine.

    Eat some fresh, freeze some and enjoy year round.

    Chanterelles are one of my faves.

  26. I would continue to overcome my early bias towards certain foods. I have begun to appreciate the subtle nature, and wonderful flavors that mushrooms impart into foods.

  27. I would make a lovely wild mushroom soup, adding in some of the local puffball mushrooms that grow in my back field.

  28. I would make this:
    Cornish Hens in a Chanterelle/White Wine Sauce
    with Herbed Jasmine Rice

    Quickly brown two or three Cornish hens in a little olive oil in a heavy Dutch oven. Deglaze the pan with 1/2 cup of white wine and 1/2 can of chicken broth. Cut up 4-5 large chanterelles. Add to the pan with a walnut-sized chunk of butter.
    Turn the burner down to simmer, and season the hens with salt and pepper, placing two strips of fresh chives and a sprig of lemon thyme in each body cavity. Cover tightly and simmer on low for 20 minutes to half an hour, checking for doneness.
    Remove hens to platter; cover loosely with foil, and reduce juices.
    Serve the mushrooms and reduction over:
    Herbed Jasmine Rice
    In a heavy two-quart saucepan, heat 3 T. of olive oil, then lightly toast two cups of jasmine rice, stirring constantly. After the grains become slightly translucent, toss in the tiny leaves from several sprigs of fresh thyme. Add water, salt. Cook tightly covered. Remove from heat, and let stand three or four minutes, then fluff with fork. Serve with reduced juices from Cornish hens.

  29. would love to try them in a great veg. stir fry that I like to make at this time of year with the end of fresh veg. in the garden and some time add polish sausage in it to make it with boneless chicken breast.

  30. We don’t get wild mushrooms down in Tamp. I’d have to think about it a lot, but probably mushroom ravioli, or serve them with a home made alfredo sauce over pasta.

  31. The morning after the mushrooms arrived, I’d prepare:

    Breakfast Chantrelles for two:

    2 slices bacon
    4 oz. fresh chanterelles longitudinally sliced to
    about 1/2″
    1 small shallot, minced
    coarse salt
    freshly ground pepper

    Slowly fry bacon (med-low)until done; wrap bacon in paper towel or clean cloth.
    Pour off all but about 1 tsp. fat.
    Add chanterelles to skillet and turn heat to medium; sautee until color begins to change (about 2-3 minutes).
    Add shallot and sautee until aromatic.
    Lightly salt and pepper and sautee another minute or so–the mushrooms should be firm and luscious and shallot should be softened.

    Slide to warm plates and serve with steamed eggs, the bacon, a flavorful toast (pumpernickle is good here) with butter, and braised tomatoes topped with parmesan. M’mmmm! Add milk or a low-acid juice or, maybe, a latte.

    Then, for lunch, I’d thickly slice a couple of the lobster mushrooms, soak them in a rice-vinegar-hazelnut-oil marinade for about an hour. Then, I sprinkle them with a coarse salt, maybe some tarragon, and some coarse pepper and grill them or broil them until tender and serve them (1) over a rice pilaf topped with the reduced marinade and (2)with fresh cucumbers on the side, seasoned with rice vinegar, thinly sliced scallions, a nice sea salt, and coarsely ground pepper. The menu would be rounded out with a nice Sauvignon Blanc or Pinot Blanc or maybe even a Southeastern Australian chardonnay.

    Dinner: Pork tenderloin and chantrelles–the most succulent possible dinner:

    Pork Tenderloin Medallions in Chanterelle Sauce:

    -heat a light oil in a heavy skillet (medium heat)
    and add, stirring often and not letting get hot
    enough to sizzle:
    -1 mild onion (small-medium) chopped finely
    -1 medium shallot, chopped finely
    -meanwhile, I’d mix in a medium bowl:
    1 small clove garlic or, maybe, a large shallot,
    finely minced
    1/2 tsp. fresh thyme leaves, finely minced
    1 T. butter, melted
    1/4 tsp. finely ground pepper
    -Add 1 pork tenderloin (about 1 pound)trimmed and
    sliced into 1″ slices, cover bowl with plate, and
    shake until the tenderloin is thoroughly coated
    and no sauce remains in bottom of bowl
    -Then I’d pour the pork mixture into 1-2 T. oil
    heated in a heavy skillet over medium-high
    heat, tossing until crispy-brown on all sides after
    which I’d remove the pork to a warm plate and cover
    with a bowl to keep warm.
    -Into the skilliet, I’d add oil or maybe butter, if
    necessary, and deglaze the pan after which I’d add
    about 1 pound fresh chanterelles, cleaned and sliced
    longidinally 1/2″ or so thick and cook, stirring
    often, until mushrooms have begun to turn color; then
    -reduce heat to medium-to-medium-low and slowly add
    about a half cup half-and-half (thick cream is nice
    too) and stir until a bit thickened; then
    -stir in some herbs (maybe about 1 T fresh parsley
    and/or thyme)some fine sea salt and medium-ground
    pepper; then turn heat to medium or medium-high and
    -Add pork to mixture and cook, covered, until pork
    is just about done (barely pink–170 degrees) (about
    5 minutes). Turn off heat and let sit for about
    5 minutes (pork will be 180 degrees) while slicing
    some crusty bread and giving a spinach salad a final
    toss.

    As we sit down to dinner, we’ll toast Marx Foods with a nice wine–maybe a nice pinot noir (probably have to take out a loan for that) or a dry reisling, maybe Alsatian?

    After dinner, I’d decide the menu for the next day, maybe looking through the recipes on this blog, and debate with myself whether I should save some by freezing them or drying them. I’d still have about 12 ounces of chanterelles left and about 1 and 1/2 pounds of lobster mushrooms.

    When will we know who won?

  32. First I’d invite my family over to celebrate with me… 😀

    I would saute the chanterelle mushrooms in butter with a bit of garlic and maybe cayenne pepper, and waft the aroma through the house with fans. 🙂 I’ve also heard from a trusted source that chanterelle chicken is to die for…

    I would cook the lobster mushrooms in a seafood dish, most likely with tilapia.

  33. I would give them to my daughter, who is absolutely WILD about mushrooms! She would be ecstatic, and I would be crowned SUPERMOM! 🙂

  34. I would simply saute them in butter with shallots, salt and pepper and serve them on croutons with a little chopped Italian parsley on top for a bright flavor. If the weather is appropriate when I receive them, I would grill them with a little olive oil and serve them in the same fashion. I had them this way once at an even catered by Chez Pannisse. They were unbelievably delicious. I believe in simplicity.

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