This recipe for wild mushrooms from Seattle Chef Tamara Murphy’s book Tender illustrates her straightforward approach to cooking peak-season ingredients. “I even do this when I’m camping,” she says. Foragers typically do a good job of cleaning up delicate wild mushrooms, so just use a brush or paper towel to gently wipe away any traces of dirt. Above all, keep mushrooms dry, Murphy cautions. “Mushrooms roast best when they’re clean and dry.” Here, I used a combination of baby shiitakes and chanterelles that I found at a local farmers’ market stand run by a chef who comes from Bavaria, Germany, where he used to trade beer for mushrooms. Your kitchen will smell fantastic as this bakes! These wild mushrooms make a terrific side dish, or you can sprinkle them over pizza or pasta, or layer them on crostini smeared with goat cheese.
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We love ‘shrooms! Try these mushroom recipes:
- Double-Decker Portobello Burgers
- Chicken and Mushroom Saute with Marsala Cream Sauce
- Easy Mushroom Ragu