Last summer my awesome pal Chris proposed a wild mushroom hunt up in Lizard Head just outside Telluride. Since I never venture off piste the grand forage never happened. It was on my mind all year to get out there and do it. The day after we arrived this trip we made it happen. Mushroom hunting is a blast! Have you ever done it? It is amazing to hunt for your own food.
Lizard Head is very pretty and has views of Wilson Peak. That mountain is pictured in Coors Beer graphics. This is a great location to pick lots of mushrooms. If you end up there leave some for me OK?
The weather leading up to our hunt had been just right….gloomy, rainy and very damp. The perfect conditions for mushrooms to grow.
He also taught us which ones were not safe…..*run away*
By the way isn’t Chris cute? We met each other a few years ago at the local Telluride Elks Lodge at the Spaghetti Sauce Pasta Cook-Off. He is the inventor of this awesome workout called Playground Pump.
He loves great food and fitness like me.
Did you know that Telluride has a Mushroom Festival? Yup. All kinds of mushrooms are celebrated here….all kinds. It’s called the shroomfest in case you are wondering. It’s in it’s 31st year. Can you imagine the celebrations that took place back in the 70’s? Do you think they remember those shroom fests?!
It was so fun being in the back country. When not chatting all I could hear was the pitter patter of the raindrops, the crunch of leaves and a gentle breeze. Heavenly.
During the entire hunt I could not stop thinking about what I would cook up with these gems. The Chanterelles are such a beautiful shade of yellow and they have a distinct sweet smell like apricots….can you believe that?! The King Boletes are large dense mushrooms that have a stronger flavor. Both are wonderful and pair well together.
With such wonderful, fresh ingredients you don’t need much. A little olive oil or butter (in this case both) and a pinch of salt creates complete perfection. Bacon and fresh herbs make them even better. I plated this with a gluten free brown rice cous cous.
Have you ever hunted for wild mushrooms? What are your favorite mushroom recipes?
Wild Mushroom Sauté with Bacon, Herbs and Cous Cous
Makes 4 servings
- Feel free to use quinoa, rice or pasta with this dish.
- Pull any fresh herbs from your garden & experiment with flavors.
- It can be very expensive to purchase wild mushrooms at the store. This would taste great with white mushrooms or a mix of what you find easily & affordably.
- I like to cook my cous cous in vegetable and chicken broth. It adds lots of flavor.
- 1 cup Brown Rice Cous Cous, cook according package directions
- 4 strips Turkey Bacon, you can also use Vegan or Pork, cook and break into small pieces
- 1o ounces Wild Mushrooms, cleaned and trimmed into bite pieces
- 4 cloves minced Garlic
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- a bunch of fresh Herbs, I like Rosemary and Thyme
- shaved Parmesan or Romano Cheese
- crumbles of Feta
- a dash of Smoked Paprika
In a medium sauté pan heat butter and olive oil over medium high heat, lightly brown garlic in pan. Add mushrooms and cook for 3-4 minutes until soft. Mix in some herbs and chopped bacon. Plate with cous cous, fresh herbs and cheese if desired.
Mushroom Recipe Links
- Baked Farro with Eggplant, Wild Mushrooms and Jalapeño Cheddar Bunky Cooks
- Mini Polenta Cakes with Wild Mushrooms and Feta Cheese Family Fresh Cooking
- Hungarian Mushroom Soup Katie at the Kitchen Door
- Wild Mushroom Risotto Buttermilk Party Cake
- Wild Mushrooms and White Cheddar Quiche Jenny Steffens
- Wild Mushrooms on Toast My New Roots