Forest Kitchen & Recipes
From forest to skillet and ember: delicious recipes for wild mushrooms, berries, and herbs.
Traditional Salted Milk Caps with Blackcurrant Leaves
The Nordic heritage preservation method: parboiled wild milk caps layered in crocks with coarse sea salt, blackcurrant leaves, garlic, and dill crowns.
Spiced Lingonberry and Tart Apple Jam with Cinnamon
The essential Nordic condiment for roast game, winter sausages, and meatballs: sharp tart lingonberries simmered with autumn apples and whole cinnamon.
Classic Spiced Pickled Porcini Mushrooms
Small whole king boletes pickled in a traditional aromatic spiced vinegar brine with sweet onion rings and bay leaves.
Garlic & Dill Pickled Saffron Milk Caps
Saffron milk caps require no parboiling, keeping their vibrant orange color and crisp bite in a light garlic-dill brine.
Grandmother’s Pickled Milkcap Mushrooms with Onions
Properly parboiled woolly milkcaps in a sweet-sour spiced vinegar marinade with abundant onion rings and allspice.
Pickled Slippery Jack Mushrooms with Carrots
Peeled slippery jacks in a crystal clear sweet-and-sour spiced brine with carrot flowers.
Pickled Chanterelles with Mustard Seeds & Thyme
Small button chanterelles pickled in a gentle white wine vinegar brine with whole mustard seeds and fresh thyme.
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