40 wild mushroom recipes

for fans of spring cabbage and untypical combinations..

Lean caribou strips seared fast in sesame oil and smothered in a from-scratch black bean sauce spiked with ginger, garlic, and chile. Swap in venison or beef if caribou isn't in your freezer.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Spicy venison sausage lasagna layered with a slow-simmered mushroom tomato sauce, creamy ricotta, stretchy mozzarella, and Parmesan. A leaner, bolder twist on the Italian-American classic.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

This quick and savory side dish is made with wild rice, mushrooms and pearl barley.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Make-ahead wild rice chicken casserole loaded with crunchy water chestnuts, tender celery, and a creamy mushroom soup topping baked until golden and bubbly. Freezer-friendly comfort food for two.

Vidalia onions baked golden and stuffed with wild rice, mushrooms, apple, and fresh marjoram. A savory-sweet side dish that uses the scooped-out onion in the filling.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Wild and brown rice pilaf with a full pound of fresh mushrooms, thyme, parsley, and optional pecans, simmered in chicken broth. A nutty, earthy side dish for holiday tables.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.