Autumn Chicken Wild Rice Casserole with roasted sweet potatoes and delicata squash, Brussel sprouts, cranberries, pecans…pure comfort food

These chicken of the woods (Laetiporus sulphureus) taquitos are an amazing and fun way to use up those beautiful wild mushrooms!

This “crab” linguine with Hericium is a mushroom-based pasta dish using lion’s mane, bear’s head tooth, or comb tooth in place of crab.

Bring a touch of elegance to your fall and winter holiday table with this luxurious side dish or vegetarian main!

This stuffed acorn squash recipe is packed with hearty plant-based ingredients like lentils, mushrooms, and warming savory spices.

Eggplant & Wild Mushroom “Meatballs” in Tomato Sauce- luxurious & absolutely fabulous vegetarian comfort food.

Apple Cider Chicken Marsala – Delicious blend of apple cider & marsala wine create a unique base for this awesome Autumn dish.

Get ready for the holidays with this rosehip cranberry sauce! Like a traditional cranberry sauce, but with the added rosehip flavor.

Fresh, raw porcini salad with minimal seasoning is an epic treat. Sliced porcini, aka ceps only need a sprinkling of salt and a drop of oil.

Crunchy bread, crispy hen of the woods mushrooms, melty vegan cheese, and a savory maitake mushroom broth for dipping.

This pasta is enrobed in a thick, creamy, savory, mushroom sauce. It’s our take on a Russian classic, beef stroganoff but with wild mushroms

Venison Meatballs – baked until tender and golden then tossed in your favorite sauce and served with pasta.

This recipe uses wild foraged shrimp of the woods (aborted entoloma) for a quick vegan dinner.

Hearty, wholesome, and full of flavor and texture. Mushrooms, kale, walnuts, and wild rice, make this a beautiful veg main for the holidays.

This comforting soup is filled with seitan chicken, carrots, celery, kale, and wild rice. So cozy!

This chanterelle fettuccine alfredo with homemade noodles is the ultimate fall comfort food.

My beet and wild rice salad with spiced pecans goes from packable lunch to holiday table without missing a beat! (Get it?)

Crispy, tear and shareable, this fun little appetizer is a great way to use any small maitake you find this year

Made entirely in the slow cooker! So easy, and it’s creamy, hearty and packed with vegetables and delicious wild rice. Absolutely delicious.

Oven baked creamy orzo pasta with wild chanterelle mushroom topping is a wonderful vegetarian main course or a side dish.

One of our favorite ways to enjoy fall is with lots of Breaded Maitake Mushrooms. A splurge-worthy treat that’s naturally gluten-free, your

Rose hips, wild rose fruit, are a very deliciously jammable material, also full of vitamin C.