Foraging & Edibles: Dinner

Here is what we had for dinner at the 2022 Plant & Fungi Foraging event. This meal and the snacks throughout the day included over 10 foraged plants and a handful of fungi species such as chanterelles, lobster fungus, and chaga (which is not actually a fungi / fruiting body, but a dense sterile mass of decayed bits of birch tissue with mycelia incorporated.)

Starters 6:30PM

Garlic Scape, Bay Leaf Focaccia
Gluten-free Ciabatta Bread
Non-vegan chanterelle butter, Non-vegan scapes butter
Non-vegan plantain peanut butter (no actual nuts)
(vegan options available)

Main Course - 7:00PM - 100% VEGAN
Root veg burgers with Knotweed relish and/or Choke Cherry Catsup
Hearty Garden Salad with Rosehip Vinaigrette

Dessert:

Berry Pavlova with Fireweed Cream
Mushrooms Meringues (non-vegan & vegan)
Hemlock Sugar & Yarrow Cookies (non-vegan)
Chicory root & decaf coffee

Learn how to make the focaccia and compound butters yourself! Skip to Jay’s Carbs & Fungi Specialties List

Interested in trying to make chokecherries tastier? Try out Sarah’s Chokecherry Catsup here.