Jed and I (Sarah Louise) gather abundance in the Shuswap region as well as the interior of British Columbia, Canada. Our farmstead is Elderberry Grove where we offer gourmet garlic and elderberry products. We specialise in foraging premium morels and other wild foods.
Our artisanal approach means we pride ourselves on offering you seasonally fresh, small batch, high quality, hand grown/hand picked and processed – always following the highest ecological principles. Afterall this is our home, it gives us so much abundance and so we hope to walk lightly for generations to come. Whether it be wild mushrooms or healthful herbs our rich knowledge comes from years of living with this land and you’ll see and taste the difference!
- for morels see our current listings on our EBAY store see http://www.ebay.ca/usr/gatheringabundance
- For elderberries and garlic – contact us 🙂
For custom orders or bulk – please use the contact on the About page.
Below is classic dish (recipe courtesy of Hank Shaw) regularly served at our house using wild mushrooms.
And our favourite mushroom to use are none other than the Admiral Bolete and Morel !
“Wild Rice Salad with Mushrooms
I used lobster mushrooms here, as well as real-deal wild rice from Canada. Both are available online, but you can make this with any sort of wild rice or fresh mushrooms; Maria uses simple cremini mushrooms. Being part Greek, she also infuses an otherwise cold-climate dish with some Mediterranean flair: She uses olive oil and balsamic vinegar to season this salad, as well as Italian parmigiano cheese. Feel free to use these instead of my Northern take on these ingredients.
Serve as a side or a vegetarian main course.
Serves 4 to 6 as a side dish.
Prep Time: 15 minutes
Cook Time: 1 hour
- 1 cup wild rice
- 2 cups water, meat broth or vegetable stock
- A sprig of rosemary or some spruce or fir needles
- 1 pound fresh mushrooms, cut into pieces
- 1 small red onion, minced
- 2 tablespoons chopped fresh sage
- 1/4 cup unrefined canola oil or good olive or walnut oil
- 2 tablespoons walnut ketchup or Worcestershire sauce
- About 1/4 pound of gruyere cheese, grated
Put the wild rice, broth, rosemary or spruce needles, and a healthy pinch of salt into a small pot and bring to a boil. When it boils, drop the heat back to a simmer and cook until the wild rice is tender, between 25 minutes and 50 minutes, depending on whether you have truly wild or cultivated wild rice. Drain and set aside.
While the rice is cooking, preheat the oven to 425°F. Slice the mushrooms into largish pieces you’d want to eat. Toss the mushrooms with the onion, half the sage and a little of the oil. Arrange in 1 layer on a baking sheet and salt well. Roast in the oven until the mushrooms are browning, about 20 minutes. If the mushrooms are done before the rice, move everything to the center of the baking sheet and cover with foil. Turn off the oven and set inside until the rice is done.
To serve, mix everything but the cheese in a bowl and season with salt, black pepper and the oil and walnut ketchup or Worcestershire sauce. Grate the cheese on top and serve at once.”
source and credit: http://honest-food.net/2015/11/05/wild-rice-salad-recipe/