A Wild Autumn Menu

Here are a few recipes adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest. These recipes were adapted slightly for publication in the Fall 2006 issue of Edible Twin Cities.

Wood Sorrel Sauce

This is based on chimichurri, a classic Argentinian herb sauce. Serve it with grilled meat, poultry or seafood; use it as a marinade; or add a few spoonsful to potato salad or bean dishes. Serve with Grilled Venison Steaks, below.

  • 1 jalapeno pepper, stem removed
  • 4 to 6 cloves garlic
  • 2 bay leaves, broken up
  • 1 teaspoon fresh marjoram leaves
  • 2/3 cup (tightly packed) wood sorrel leaves
  • 2/3 cup (tightly packed) parsley leaves
  • 1/4 cup white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt, or to taste

Remove seeds and veins from jalapeno if you prefer a less spicy sauce. In food processor, combine jalapeÒo, garlic, bay leaves and marjoram. Pulse until finely chopped. Add wood sorrel and parsley; pulse until finely chopped. Add vinegar, oil and salt; pulse until well blended. Add salt to taste. Serve at room temperature; refrigerate leftovers for up to 5 days. (About 2/3 cup sauce.)

Grilled Venison Steaks

Choose boneless loin steaks (sometimes called boneless chops), 3/4 to 1 inch thick. Trim off any fat or shiny silverskin (a thin, tough membrane). Pat steaks dry; rub with olive oil and sprinkle with coarse salt and freshly ground pepper. Grill over hot coals for about 4 minutes per side; venison is best when served medium-rare (don't cook it beyond medium; it will be dry and tough if cooked to well-done). Serve with Wood Sorrel Sauce, below.

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Autumn Mushroom Salad

Feel free to substitute domestic mushrooms such as cremini, shiitake or portabella in place of the wild mushrooms.

  • 1 loaf French bread, sliced 1/2 inch thick
  • 1/4 cup olive oil, plus additional for brushing bread
  • 3 tablespoons grated Parmesan cheese
  • 6 cups mixed salad greens
  • 3 large shallots, thinly sliced
  • 3/4 pound chanterelles, sliced lengthwise
  • 3/4 pound oyster mushrooms, sliced lengthwise
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Heat oven to 375 degrees F. Lightly brush both sides of the bread slices with olive oil; place in single layer on baking sheet. Sprinkle with Parmesan cheese. Bake until bread is lightly browned, about 10 minutes. Remove from oven and set aside.

Arrange greens in strips down the center of 4 serving plates. Heat 1/4 cup oil in large skillet over medium heat. Add shallots; sautÈ for about 2 minutes. Add chanterelles. Increase heat to medium-high and sautÈ for 3 to 4 minutes. Add oyster mushrooms; sautÈ for about 5 minutes longer. Remove from heat; add lemon juice, vinegar, salt and a good grinding of black pepper. Toss gently to mix. Divide mushrooms evenly between the 4 plates. Arrange toasted bread slices along the sides. (4 servings.)

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Wild Rice Pilaf

  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1 tablespoon butter or oil
  • 1/2 cup slivered almonds, chopped pecans or other nuts
  • 1/4 cup dried cranberries
  • 1/2 cup dry sherry or chicken broth
  • 2-1/2 to 3 cups cooked wild rice, or a mixture of wild and brown rice if you prefer
  • Salt and pepper

In large saucepan, sautÈ onion and celery in butter over medium heat until tender. Add almonds, cranberries and sherry. Increase heat slightly and cook, stirring occasionally, until sherry has reduced to about a tablespoon. Add wild rice. Reduce heat and cover; cook until rice is heated through, about 10 minutes. Season with salt and pepper to taste. (4 to 6 servings)

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Blueberry Gingerbread Cake

Nicely moist and not too sweet, this cake is perfect for snacking, dessert ä even breakfast! If you like, dress it up with a dollop of whipped cream, or serve it warm with ice cream. Although the cake is superior with genuine wild blueberries, you may substitute purchased domestic blueberries; try to find the smallest ones you can for this cake.

  • 1 cup milk (skim, 2% or whole milk all work fine)
  • 2 tablespoons lemon juice
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup wild blueberries, fresh or previously frozen

Heat oven to 350 degrees F. Lightly grease and flour an 8- or 9-inch-square pan; set aside. In measuring cup or small bowl, stir together milk and lemon juice; set aside. In large mixing bowl, cream butter with electric mixer. Add sugar and cream together. Add egg and molasses, and beat well (mixture may become granular-looking, but this is OK). Place flour, ginger, cinnamon, salt and nutmeg in a sifter or wire-mesh strainer; sift into mixing bowl. Beat with mixer until just smooth. Add blueberries and fold together gently with rubber spatula. Scrape into prepared pan. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean.

Recipes adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest , by Teresa Marrone. (c) Teresa Marrone; used with permission.