Category: Wild Mushroom

Pasta Carbonara with Wild Boar and Italian White Truffle

I love this classic Italian dish.  I was trying to get my oldest daughter Megan to research this for me when she was in Italy for 6 months.  It is simple, and taste even better the next day.  I know this because I go…

Venison Stroganoff

If you asked my oldest daughter Megan what one of my favorite dishes I love to eat about twice a year, without a doubt it would be the German Stroganoff.  I just texted her at college and she nailed it.  If it is made…

The End of the Morel Season 2013

It is always a sad day for me, knowing that the Morel season is over.  I made a hundred meals this year with fresh morels, really introducing them to a lot of people who either disliked mushrooms or have never had them before.  One…

Morel Mushroom Pesto Chicken Pizza

Morel Season has been off the hook.  We have found them in Washington, Mt. Hood, Sisters, and McCall, Idaho.  There is nothing like a fresh morel for cooking with so this month I am posting recipes specifically with morel’s in them for those of…

Lamb Ravioli with Gorgonzola Sauce and Morel Mushrooms

Morel season has been spectacular this year!  I have picked well over 600 this year with the numbers climbing.  My daughter and I picked 190 of them outside Boise on the way to McCall in about 2 hours.  We had a lot of fun…

Morel Mushroom Season is on like DONKEY KONG

The War has begun for the Morel King Title and the holder of “Precious”.  The Morels just started to pop with this burst of warm weather and I am predicting a great season for 2013.  Yesterday, April 25th 2013 I took the day off…

Hunting the Oregon Chanterelle Mushroom

I am sorry I have been away, and unable to blog as of late.  I went on a diet and workout regiment.  Yes, the Hunting Chef has to watch his waist band from time to time just to keep in hunting shape.  This blog…

Brined Pork Chops with Hard Cider Sauce and Trumpet Garlic Mushrooms

I love a great pork chop, when they are done perfectly.  I like my pork chops thick, not 1/2 thick slabs that Grandma used to fry until they were 190 degrees and hard as a rubber tire.  You could hardly swallow those old day…

Pheasant Enchiladas

One of my favorite things to do with my frozen pheasants is throw them in the crock pot add a half of onion, some garlic, salt, and pepper and slow cook them for 8 hours.  Then I take the meat and shred it while…

Stuffed Pork Chops

I am sorry it has been so long folks since my last blog.  I have been away from the computer for more than a month with my hectic fishing and hunting schedule. I apologize but should have some good stuff of my past adventures…