Recipes – Filter by Wild Edibles

Amaranth & Wild Greens Patties

Ingredients:
½ cup amaranth seeds
1 cup water
1 cup mixed wild greens (chickweed, sorrel, dandelion), finely chopped
1 small egg
2 tbsp flour or breadcrumbs
Salt, pepper, olive oil

Instructions:
Cook amaranth: Simmer amaranth seeds in water until all liquid is absorbed (15–20 min). Cool slightly.
Mix: Combine cooked amaranth with chopped greens, egg, flour, salt, and pepper.
Form patties: Shape into small patties with wet hands.
Pan-fry: Heat oil in a skillet and cook patties for 3–4 minutes per side until golden.
Serve: With yogurt sauce, pesto, or as a burger alternative.

Black Chanterelle Cream Sauce

Ingredients:
100 g black chanterelles (fresh or 30 g dried)
1 small shallot, finely chopped
1 garlic clove, minced
1 tbsp butter
100 ml white wine (optional)
200 ml cream
Salt and black pepper to taste
Fresh thyme (optional)

Instructions:
Prepare the mushrooms: If using dried chanterelles, soak them in warm water for 20 minutes, then drain and squeeze gently.
Sauté aromatics: Melt butter in a pan over medium heat. Add the shallot and garlic, cooking until soft and translucent.
Add mushrooms: Stir in the chanterelles and sauté for 5–7 minutes until fragrant and tender.
Deglaze (optional): Add white wine and let it reduce by half.
Cream it up: Pour in the cream and simmer gently for 5 minutes until slightly thickened. Season with salt, pepper, and thyme.
Serve: Excellent over fresh pasta, polenta, or roasted potatoes.

Chanterelle & Herb Tart

Ingredients:
200 g fresh chanterelles
1 small leek, finely sliced
2 eggs
100 ml cream
1 tbsp olive oil
Fresh thyme and parsley, chopped
Salt and pepper to taste
1 sheet puff pastry

Instructions:
Clean mushrooms: Wipe chanterelles clean with a brush or damp cloth.
Sauté base: Heat olive oil in a pan, cook leek until soft. Add chanterelles and sauté for 5 minutes. Season.
Prepare filling: Beat eggs with cream, herbs, salt, and pepper.
Assemble tart: Place pastry in a tart pan. Spread mushrooms and leeks evenly, pour over egg mixture.
Bake: Bake at 180°C (356°F) for 25–30 minutes until golden and set.
Serve: Warm or cold, perfect for a wild forest brunch.

Chickweed & Sorrel Salad with Walnut Vinaigrette

Ingredients:
2 handfuls fresh chickweed leaves
1 handful sorrel leaves, chopped
1 small handful walnuts, toasted and chopped
2 tsp walnut oil (or olive oil)
1 tsp apple cider vinegar
1 tsp honey
Salt and pepper to taste

Instructions:
Toast walnuts: In a dry pan, toast walnuts for 3–4 minutes until fragrant. Let them cool.
Wash greens: Rinse chickweed and sorrel, then dry gently with a clean towel.
Make vinaigrette: In a small bowl, whisk walnut oil, vinegar, honey, salt, and pepper.
Toss salad: In a large bowl, combine chickweed, sorrel, and walnuts. Drizzle with vinaigrette and toss lightly.
Serve: Enjoy immediately as a refreshing and slightly tangy foraged salad.

Chestnut & Mushroom Soup

Ingredients:
200 g roasted chestnuts (peeled)
150 g wild mushrooms (porcini or black chanterelles work well)
1 small onion, chopped
1 garlic clove, minced
500 ml vegetable broth
1 tbsp butter
1 sprig thyme
100 ml cream (optional)
Salt and pepper to taste

Instructions:
Sauté base: In a pot, melt butter and cook onion and garlic until soft.
Add mushrooms: Add chopped wild mushrooms and sauté for 5 minutes.
Add chestnuts and broth: Stir in the chestnuts and pour in vegetable broth. Add thyme.
Simmer: Bring to a boil, then reduce heat and simmer for 20 minutes.
Blend: Remove thyme. Use a hand blender to purée until smooth.
Finish: Stir in cream if desired, and adjust salt and pepper.
Serve hot, ideally with crusty bread or a drizzle of truffle oil.

Dandelion Flower Syrup

Ingredients:
100 dandelion flowers (only the yellow petals)
500 ml water
300 g sugar
Juice of 1 lemon

Instructions:
Clean petals: Separate yellow petals from green parts (which are bitter). Rinse gently.
Make infusion: In a pot, bring water to a boil, then add petals. Simmer for 10 minutes.
Steep overnight: Remove from heat and let it infuse overnight, covered.
Strain: Strain the liquid and discard petals. Add lemon juice and sugar to the liquid.
Cook: Simmer over low heat until it thickens into syrup (20–30 minutes).
Store: Pour into sterilized jars. Great on pancakes, cheese, or tea.

Nettle Soup

Ingredients:
1 medium onion, chopped
1 garlic clove, minced
1 tbsp butter or olive oil
2 medium potatoes, peeled and cubed
1 L vegetable broth
2 large handfuls of fresh nettle leaves (use gloves!)
100 ml cream or oat milk (optional)
Salt and pepper to taste

Instructions:
Sauté aromatics: In a pot, heat butter and sauté onion and garlic until soft.
Add potatoes: Stir in potatoes and cook for 5 minutes.
Add broth: Pour in vegetable broth and bring to a boil.
Add nettles: After 10 minutes, add nettles and simmer for another 5–7 minutes.
Blend: Use a hand blender to purée the soup until smooth.
Finish: Stir in cream or oat milk if using. Adjust seasoning.
Serve warm, garnished with a drizzle of oil or croutons.

Parasol Mushroom Schnitzel

Ingredients:
2–4 large parasol mushroom caps
1 egg
4 tbsp breadcrumbs
2 tbsp grated Parmesan (optional)
Salt and pepper
Oil or butter for frying

Instructions:
Clean mushrooms: Wipe caps clean with a damp cloth. Do not wash under water.
Prepare coating: Beat the egg in one bowl. Mix breadcrumbs, salt, pepper, and Parmesan in another.
Coat: Dip each cap in the egg, then coat in the breadcrumb mixture.
Fry: Heat oil or butter in a pan. Fry mushroom caps on medium heat until golden and crispy on both sides (about 3 minutes per side).
Serve: With lemon wedges and a crisp salad. A vegetarian classic.

Masterwort-Infused Honey Glaze

Ingredients:
1 tsp dried masterwort root or 2 tsp fresh, finely grated
150 ml honey
1 tbsp water
Zest of ½ lemon

Instructions:
Warm honey: In a small saucepan, gently heat the honey and water over low heat.
Infuse: Add masterwort and lemon zest. Stir and keep on very low heat for 5–10 minutes (do not boil).
Strain: Remove from heat and strain through a fine sieve or cheesecloth.
Bottle: Pour into a clean jar.
Use: Brush over roasted vegetables, grilled fruit, or wild game. Keeps for weeks in the fridge.

Morel & Chestnut Stuffing

Ingredients:
100 g morels (fresh or rehydrated)
150 g roasted chestnuts, chopped
1 small onion, diced
2 garlic cloves, minced
3 slices rustic bread, cubed
100 ml vegetable broth
1 tbsp butter
Fresh thyme, salt, and pepper

Instructions:
Sauté base: In a skillet, melt butter and cook onion and garlic until soft.
Add mushrooms & chestnuts: Stir in morels and chestnuts, cook 5 minutes.
Mix in bread: Add bread cubes and gently toss. Pour in broth and stir.
Season: Add thyme, salt, and pepper. Let the bread absorb the liquid.
Bake: Transfer to a baking dish and bake at 180°C for 20 minutes until golden.
Serve as a side for roasted meats or as a main vegetarian dish.

Nettle & Potato Frittata

Ingredients:
1 cup blanched nettle leaves
2 medium potatoes, thinly sliced
1 onion, sliced
5 eggs
Salt and pepper
1 tbsp olive oil

Instructions:
Blanch nettles: Briefly boil nettles for 2 minutes. Drain and chop.
Cook potatoes: In a pan, sauté potatoes and onions in olive oil until soft and golden.
Add nettles: Mix in chopped nettles and cook for 2 more minutes.
Add eggs: Beat eggs with salt and pepper, then pour into the pan.
Cook: Cook on low until the bottom sets, then finish under the grill or flip to cook the top.
Serve warm or cold, perfect for picnic or breakfast.

St. George’s Mushroom Spring Frittata

Ingredients:
150 g St. George’s mushrooms, sliced
1 small onion, chopped
1 cup blanched nettle or spinach
6 eggs
2 tbsp grated cheese (e.g., Pecorino or Parmesan)
Salt and pepper
1 tbsp olive oil or butter

Instructions:
Prep mushrooms: Clean thoroughly and slice.
Sauté: Cook onion in oil until soft, add mushrooms and cook for 5–7 minutes. Stir in blanched nettles.
Beat eggs: In a bowl, whisk eggs with cheese, salt, and pepper.
Combine: Pour eggs over mushroom mixture in the pan. Cook on low until mostly set.
Finish: Transfer pan to oven or broiler for 5 minutes to set the top (or carefully flip).
Serve: Warm or at room temperature — ideal for a spring picnic or brunch.

Walnut & Lingonberry Wild Tapenade

Ingredients:
100 g walnuts
2 tbsp lingonberry jam or fresh lingonberries
1 garlic clove
1 tbsp wild garlic or parsley, chopped
2 tbsp olive oil
Salt and pepper to taste

Instructions:
Toast walnuts: Lightly toast walnuts in a pan until golden. Let cool.
Blend: Combine all ingredients in a food processor: walnuts, garlic, lingonberries, herbs, and olive oil.
Season: Add salt and pepper to taste. Pulse until a coarse, spreadable paste forms.
Serve: Use as a spread on bread, a dip, or alongside cheese or grilled vegetables.

Wild Artichoke & Lemon Pasta

Ingredients:
2–3 wild artichoke hearts, trimmed and sliced
2 cloves garlic, thinly sliced
Zest and juice of 1 lemon
2 tbsp olive oil
200 g pasta (linguine or tagliatelle)
Salt and black pepper
Fresh mint or parsley for garnish

Instructions:
Prepare artichokes: Trim outer leaves and choke. Slice hearts thinly.
Sauté aromatics: In olive oil, gently cook garlic and artichokes for 10 minutes until tender.
Cook pasta: Boil pasta in salted water until al dente. Reserve ½ cup of the water.
Combine: Toss pasta with the artichokes, lemon juice, zest, and reserved water.
Season & serve: Add salt, pepper, and garnish with fresh herbs. Bright, wild, and Mediterranean.

Wild Asparagus & Dandelion Stir-Fry

Ingredients:
200 g wild asparagus, trimmed
1 handful young dandelion greens, washed and chopped
2 garlic cloves, sliced
1 tbsp olive oil
1 tsp lemon zest
Salt and black pepper to taste
Optional: a pinch of chili flakes

Instructions:
Blanch asparagus: Boil water and blanch wild asparagus for 1 minute. Drain and rinse with cold water.
Sauté garlic: Heat olive oil in a skillet over medium heat. Add sliced garlic and optional chili flakes, cooking until fragrant.
Add greens: Toss in asparagus and dandelion greens. Stir-fry for 2–3 minutes until tender but bright.
Finish: Season with salt, pepper, and lemon zest.
Serve: Excellent on toasted bread, over grains, or as a wild side dish.

Wild Garlic Pesto

Ingredients:
50 g wild garlic leaves
30 g walnuts or pine nuts
50 g grated Parmesan cheese
100 ml olive oil
1 tsp lemon juice
Salt to taste

Instructions:
Prep leaves: Wash wild garlic thoroughly and pat dry.
Toast nuts: Lightly toast walnuts in a dry pan until golden. Let cool.
Blend: Add wild garlic, nuts, Parmesan, and lemon juice to a food processor. Pulse to a coarse paste.
Add oil: While blending, slowly drizzle in olive oil until smooth.
Season: Add salt to taste.
Store: Keep in an airtight jar in the fridge for up to a week. Use for pasta, sandwiches, or roasted vegetables.

Wild Strawberry & Sorrel Cooler

Ingredients:
1 handful wild strawberries
6 sorrel leaves, roughly chopped
1 tbsp honey (or to taste)
300 ml cold sparkling water
Juice of ½ lemon
Ice cubes

Instructions:
Muddle: In a glass or shaker, gently mash wild strawberries, sorrel, and honey.
Add lemon: Pour in lemon juice and stir well.
Top with water: Fill the glass with ice cubes, then add sparkling water.
Strain (optional): Strain for a cleaner drink or serve rustic-style with pulp.
Garnish: Add a strawberry on top and a fresh sorrel leaf. A forager’s summer drink.