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.
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.
Campfire Ember Banana Boat with Wild Blueberries
The iconic campfire dessert: slit bananas stuffed with dark chocolate chunks and freshly picked wild forest blueberries, roasted in embers until molten.
Campfire Skillet Pancakes with Warm Golden Cloudberries
Pancake batter shaken up in a recycled bottle at home, fried golden over campfire coals, and topped with wild bog cloudberries warmed in honey.
Campfire Wild Berry Kettle Tea & Stick Bread
Steaming tea brewed in a campfire kettle with wild berry leaves and berries, served with golden campfire damper twisted around a clean birch or alder stick.
Campfire Wild Garlic Toast with Melty Cheese
Fresh spring wild garlic pounded into rich butter, slathered over crusty bread and toasted over coals with golden melting halloumi or cheese.
Looking for fresh wild harvest in the forest?
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