Prepare a dish - PEP BB foraging.sand.dish

Rob Lineberger wrote:
You're much braver than I am.   I see mushrooms and evaluate it something like this: is it a mushroom? Yes. Run away!

Anyway, assuming I did ever forage this hen of the woods, does it release moisture the same way button mushrooms do?

Rob, I know how you feel! I looked up how to ID and also if it could be confused with other mushrooms. Yes, it does release moisture like button mushrooms. I just keep cooking until the mushroom water cooks out of the pan.

Cream of nettle soup. Made by sautéing an onion in butter, adding some parsnip or potato and plenty of chicken broth, simmering it until the parsnip is tender, then cooking the nettles in it for 5 minutes before adding milk and blending it with an immersion blender.

We had some foraged nettles for lunch in a hot quinoa salad. Along with the rinsed nettles, I added a diced carrot and small summer squash and stock powder. My husband said it could do with some fresh herbs and lemon juice next time.  

I used lamb's quarters to make a "spinach" lasagna.

Here are the three plants in situ:



One heaping cup of leaves:


One baked lasagna:

This submission is for my 2nd elective, "do 4 more items from the dish list."

Item #1 - chickweed

We have chickweed popping up everywhere!

I used some to make salads for lunch.

Chickweed in the measuring cup.

The other ingredients were dandelion, chicory, and daikon leaves and cherry tomatoes from the garden.

One of the finished salads topped with my ricotta/kefir salad dressing and pumpkin seeds.

Item #2 - sorrel

We also have sheep sorrel growing everywhere.

I used some to make sauteed greens for dinner.



The other ingredients are collard greens, daikon radish leaves, rainbow Swiss chard, multiplier onions, and olive oil (not pictured).

Cooked and ready to serve.

Item #3 - dandelion greens
Item #4 - sorrel

I read the requirements for this BB to be 4 items, not 4 dishes, so I combined the dandelion and sorrel greens to make creamed greens soup.

Mixed patch of sheep sorrel and dandelions.

Ingredients at the ready.

This soup calls for making a cream sauce of butter, flour, bone broth, and milk. Greens and garlic are sauteed in a separate pan, and then added to the cream sauce.

Bringing the soup to a simmer.

Served with a grilled cheese sandwich.