I came across this website which has excellent ideas for cooking with matsutake mushrooms: matsutake chowder, roasted matsutakes, and matsutake tempura with ponzu sauce.
A couple more traditional Japanese dishes that you will enjoy.
|Elderberry produces large, beautiful blossoms that also have many uses, including tea, wine, champagne, and can be used in cooking.|
|Elderberries do not ripen all at once. Here is an example of blossoms next-to green elderberries next-to almost ripe greyish-purple berries.|
|Fully ripe, ready to harvest elderberries. Here's a tip: Wait to harvest until after the first frost. This will bring out the natural sugars in the berry and result in an even better tasting final product.|
|Last year's dinner table.|
|The truffle risotto was a huge hit. Made with fresh Washington Cascade truffles. It was to die for! If you've never enjoyed truffle mushrooms, it's a must-do "bucket list" item.|
|Last year's main course selections were venison in a morel sauce, and a wild caught trout filet served on fried polenta with a wild mushroom ragout. It was amazing!|
|A wild green salad tossed in watercress Vinaigrette.|
|For dessert we enjoyed huckleberry shortcake.|