Foraged Thanksgiving Dinner Recipes - Foraged

Foraged Thanksgiving Dinner Recipes

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Take a look at some of our favorite Foraged recipes. Get ready to impress your family and friends with these wild and fresh Thanksgiving dishes:

Wild Mushroom Stuffing

Some important info:
Preparation time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Course: Side dish
Servings: 8

– 1 loaf country-style French bread with the crust cut into 1-inch cubes (about 14-15 ounces)
– 10 tablespoons butter
– 1 pound wild mushrooms of Honey Mushrooms or Fresh Chanterelles that you can find at our Foraged Market.
– 2 shallots finely sliced
– 2 stalks celery
– 2 bunches of green onions thinly sliced
– 3/4 cup chopped fresh Italian parsley
– 2 tablespoon chopped fresh oregano
– 2 tablespoon chopped of fresh sage
– 2 tablespoon chopped of fresh thyme
– 3 large garlic cloves minced
– 2 teaspoon coarse kosher salt
– 1 teaspoon freshly ground black pepper
– 3 large eggs
– 2 cups chicken broth, divided
– 4 ounces freshly grated Parmesan cheese

1- Preheat oven to 375°F. Spread the cubed bread on a broad-rimmed baking sheet and move it into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.

2- Preheat oven to 375°F. Spread the cubed bread on a broad-rimmed baking sheet and move it into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.

3- Melt the butter in a heavy large skillet over medium heat. Add your Foraged mushrooms and shallots and saute until golden, and cook them for 7 minutes. Add the celery, green onions, various herbs, garlic, salt, and pepper, and cook between 3-4 minutes.

4- Generously grease a large baking dish.

5- Put the bread cubes in a large bowl. Add the warm vegetable mixture; stir to combine.

6- Whisk the eggs and 3/4 cup broth in a bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.

7- Add more broth (about 1/2 to 3/4 cup) to stuffing if it still looks and feels dry. Transfer to the baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.

Sauteed Wild Mushrooms

Some important info:
Preparation time: 10 mins
Cook time: 8 mins
Total time: 20 mins
Course: Side dish
Servings: 6

– 300g mixed wild mushrooms of Fresh Chanterelles that you can find at our Foraged Market.
– 30g of unsalted butter
– 1 garlic clove finely chopped
– 1/2 lemon juice
– 1/2 of parsley, unevenly chopped

1- Clean the mushrooms of excess dirt using a small brush; if you need to wash them under cold water, do it quickly as mushrooms act like sponges and soak up the water. Remove from the oven and let cool.

2- Melt the butter until it’s bubbly.

3- Add the nicely chopped garlic and cook them for 30 seconds.

4- Add the Fresh Chanterelles and gently fry for 1-2 mins – try to keep the shape as this adds to the presentation—season and finish with a squeeze of lemon juice and the parsley.

Truffle Mushroom Pasta

Truffle mushroom pasta is an easy pasta dish that you can make with a few simple ingredients. You can make the sauce with truffle cheese. This recipe is a great, yet affordable, way to taste the unique flavor of truffles. 

This pasta has an earthy, creamy taste and takes about 30 minutes to cook. Here are the steps to prepare this delicious dinner: 

Some important info:
Total time: 25 mins
Course: Main dish
Servings: 2

– 8 ounces sliced of Fresh Truffles that you can find at our Foraged Market.
– 5 ounces fettuccine
– 3 tablespoons unsalted butter
– 1 large garlic clove, nicely chopped
– 1/4 teaspoon kosher salt
– 1/4 cup heavy cream
– 2 ounces of truffle cheese, shredded

Forager advice:

– Add the Fresh Truffles and chopped garlic and cook them in some butter until they’ve released their moisture.
– To prepare the sauce, use the same pan where you cook the mushrooms and melt a little more butter to add the cream later.
– Once the cream is heated, add the truffle cheese, continue stirring until the cheese melts.

1- Boil the pasta and reserve the water before you drain the pasta once it’s cooked.

2- Melt one tablespoon of butter over medium heat. Add the Fresh Truffles and garlic. Stir to coat them in the butter.

3- Add the salt and cook the mushrooms for 10 minutes or until they’ve released their moisture and they turn brown.

4- Put the cooked mushrooms and garlic in a bowl or plate. 

5- In the same pan, melt the two tablespoons of butter. Add the cream and stir to combine it with the butter. 

6- Once the cream is heated through add the shredded cheese. Stir until the cheese melts. Add one or two tablespoons of the pasta water to thin the sauce.

Parmesan Garlic Roasted Mushrooms

Some important info:
– Preparation time: 10 mins
– Cook time: 20 mins
– Total time: 30 mins
Course: Side dish
Servings: 8

– 1 pound of dried Lobster mushrooms that you can find at our Foraged Market
– 3 minced large cloves garlic
– 2 Tb olive oil
– 2 Tb chopped olives or capers
– 2 tsp fresh lemon juice
– 1/4 C chopped flat-leaf Italian parsley
– Salt and pepper to taste
– 3 Tbs butter
– 1/4 C shredded fresh parmesan cheese

– Preheat the oven to 450 degrees and lightly spray the casserole dish with nonstick spray.
– Stir the mushrooms, garlic, oil, olives or capers, lemon juice, parsley, salt, and pepper on a plate.
– Distribute the butter evenly over the top of the mushrooms and roast for 20 minutes, stirring halfway through the cooking process.
-After 20 minutes, take the casserole out of the oven, turn on the broiler, and put the oven rack on the highest level. 
– Spread the cheese over the Lobster Mushrooms and return to the oven. Let it broil until the cheese starts melting and turns brown.  

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