food from
the forest
recipes
Pappardelle with Mushrooms
A mix between a soup and a pasta dish, great for those
cold evenings.
Serves 4
5 oz assorted mushrooms
2 tablespoons olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
3 cups chicken stock
6 oz pappardelle, cooked
salt & pepper to taste
fresh thyme
1. Clean the mushrooms and cut the large ones in half.
2. Heat the oil in a large pot and sauté mushrooms, shallots,
and garlic until the mushrooms are golden.
3. Add stock and
bring to a boil.
4. Add the cooked pasta, season with salt and
pepper, and serve with fresh thyme.
Fall Bruschetta
One of my favorite, easy fall dishes. Fast and tasty.
Serves 4
2 small baguettes
olive oil
5 oz mushrooms
1 clove garlic, thinly sliced
salt & pepper to taste
fresh thyme
1. Cut the baguettes in half, lengthwise.
2. Drizzle with olive
oil and place on a baking tray.
3. Bake under the broiler
until golden.
4. Clean the mushrooms and cut the large
ones in half.
5. Heat 3 tablespoons of oil in a pan and sauté
mushrooms and garlic until the mushrooms are golden.
6. Season with salt and pepper and fresh thyme.
7. Arrange
the baguettes on a plate and add the mushrooms.
*Serve hot.
Fennel & Mushroom Salad
When shaved thinly, fennel is amazing. It has a mild anise
flavor that goes so well with the sour goat cheese.
Serves 4
2 oz mushrooms
1 small bulb of fennel, thinly sliced (use a mandolin if you
have one)
small bunch beet greens
20 blackberries
2 oz goat cheese, crumbled
olive oil
salt & pepper to taste
1. Clean the mushrooms and cut the large ones in half.
2. Heat 1 tablespoon of oil in a pan and sauté mushrooms
until golden.
3. Arrange fennel, beet greens, blackberries,
goat cheese, and mushrooms on plates.
4. Drizzle with olive
oil and season with salt and pepper.
Honey-Baked Fall Vegetables
This is a great side dish to any meat. I just love the sweetness
these veggies get from the honey.
Serves 4
3 red beets, peeled and cut in half
3 golden beets, peeled and cut in half
3 turnips, peeled and cut in half
8 carrots, peeled
1 whole head of garlic, just cut off the top
5 tablespoon olive oil
2 tablespoon honey
fresh thyme
salt & pepper to taste
1. Heat oven to 360°F.
2. Place all the vegetables in an
oven-proof dish and drizzle with olive oil and honey.
3. Sprinkle with thyme and salt and pepper.
4. Bake until soft.
*Serve warm.
