Forest Kitchen & Recipes
From forest to skillet and ember: delicious recipes for wild mushrooms, berries, and herbs.
Campfire Chanterelles on Buttered Rye Bread
Golden wild chanterelles freshly picked from the woods, sautéed over hot coals in rich farm butter, and served on crusty toasted dark rye bread.
Campfire Porcini Foil Packet with Garlic and Butter
Thick slices of fresh wild porcini wrapped in foil with crushed garlic, butter, and wild herbs, baked directly in the coals.
Campfire Ember Potatoes with Creamy Chanterelle Sauce
Whole potatoes baked in glowing campfire embers, split open and smothered in a rich, buttery chanterelle cream sauce.
Trail Black Trumpet Gourmet Pasta
Lightweight gourmet trail pasta made with fresh wild black trumpets, cream cheese, and grated parmesan on a compact camping stove.
Campfire Pan-Crisped Saffron Milk Caps
Fresh saffron milk caps require no parboiling — fried straight in hot butter until crispy at the edges with a tender juicy center.
Classic Creamy Chanterelle Sauce with Fresh Dill
The undisputed crown jewel of Nordic summer: chanterelles sautéed in rich butter, simmered with sweet onions, cream, and fresh garden dill over baby potatoes.
Chanterelle and Creamy Goat Cheese Quiche with Thyme
Flaky buttery pastry crust filled with caramelized golden chanterelles, soft tangy goat cheese crumbles, and aromatic thyme custard.
Silk King Bolete (Porcini) Risotto with White Wine
Authentic Italian classic: creamy Arborio rice slowly simmered in rich stock, married with deeply browned wild porcini, cold butter, and aged Parmigiano.
Fresh Summer Truffle Tagliatelle with Butter and Parmesan
The pinnacle of European gastronomy: silky egg tagliatelle tossed in emulsified alpine butter, finished with an avalanche of freshly shaved black summer truffle.
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