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Home > Restaurants > Recipes > Forager’s Treasure of Wild Mushrooms

Forager’s Treasure of Wild Mushrooms

Provided by: Chef David Bouley

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1 lb. wild mushrooms: florette, oyster, hen-of-the-woods, hajumji, buttercup, wild chanterelle, trumpet
2 tbs. olive oil
Pinch of pain d’épice
2 shiitake mushrooms, quartered, in herb oil (see recipe)
4 sardine fillets
¼ to ½ cup garlic-almond soup (see recipe)
1 tsp. black-truffle paste
2 tsp. parsley water (see recipe)
Comté and/or Parmesan cheese for grating
Garnish: edible herbs or parsley


Slice the larger mushrooms lengthwise, leaving the smaller ones whole. Heat 2 large skillets; add a little olive oil to each and set over medium-high heat. When oil is shimmering, add the mushrooms — the larger mushrooms in one pan and the smaller in the other. Cook mushrooms gently and turn over when they start caramelizing around the edges, and ­continue cooking until the texture changes. Add shiitake mushrooms to the pan. Sprinkle with a little pain d’épice (anise, clove, cinnamon, nutmeg, juniper) and spray with water to steam a little. Season with salt and pepper. Meanwhile, season the sardines with salt and pepper and add to a hot pan, skin side down, and cook until the flesh changes color (3 to 4 minutes). Cut each fillet in half. ­Arrange the larger mushrooms in the middle of the plate, with the smaller ones around the perimeter, and add 2 sardine pieces to the middle of each plate. Take ¼ cup garlic-almond broth, heat in pan, and foam with a stick blender. Drizzle the foam over the mushrooms. Dab black-truffle paste over the mushrooms and dot with parsley water. Sprinkle grated Comté and Parmesan cheese over the top. Garnish with small edible herbs or parsley. (Published 2015)