History

The Cascade and Coast Ranges that flank Portland are some of the most productive mushroom-foraging grounds in North America. Chanterelles peak from September to November; morels in April to May; porcini in October. The wholesale forage trade runs through buyers in Estacada and Tillamook and lands on Portland menus at Le Pigeon, Ava Gene's, Lovely's Fifty Fifty and Ken's Artisan Pizza. The PSU Farmers Market hosts forager stands every Saturday in season. The dish has no single inventor; it's a regional answer to terroir, an Oregon plate that wouldn't read the same anywhere else.

Common allergens: Dairy (typically)

Make it at home

Yield Serves 2Hands-on 15 minTotal 20 minDifficulty Easy

Ingredients

  • 350g mixed wild mushrooms (chanterelle, morel, porcini), brushed clean
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh thyme leaves
  • 100ml dry white wine
  • 2 thick slices country sourdough, grilled
  • Sea salt, black pepper, lemon wedge

Method

  1. Tear larger mushrooms into thumb-sized pieces; leave smaller ones whole.
  2. Heat butter and oil in a wide pan over medium-high. When foaming, add mushrooms in a single layer.
  3. Cook undisturbed 4 minutes until the underside is deep gold. Toss and cook another 3 minutes.
  4. Add shallot, garlic and thyme. Cook 2 minutes until the shallot softens.
  5. Add wine; reduce to a glaze. Season generously with sea salt and black pepper.
  6. Pile onto the grilled sourdough. Finish with a squeeze of lemon. Eat immediately.

Tip from the editors. Don't crowd the pan or the mushrooms steam and never get the deep-gold crust that carries the dish.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat wild pacific northwest mushroom plate

Wild Pacific Northwest Mushroom Plate in Portland

Le Pigeon ★ 4.8

Chef Gabriel Rucker$95-150east-burnside-kernsBook 3 weeks ahead

James Beard winner Gabriel Rucker's communal-table French in Portland, with a chef's tasting available at the counter for spontaneous diners.

Tip: Three communal tables take reservations on Tock. The chef's counter is walk-in only and turns over from 17:00.

738 E Burnside St, Portland, OR 97214 Book →

Ava Gene's ★ 4.6

Chef Rebekah Owens$85-110division-clintonBook 2 weeks ahead

Duane Sorenson's Italian dining room on SE Division in Portland, with Italian wine list, market-driven pastas and a vegetable-led tasting menu.

Tip: The bar takes walk-ins for the full menu. Order the vegetable antipasti as a starter even if the menu pushes pasta first.

3377 SE Division St, Portland, OR 97202 Book →

Lovely's Fifty Fifty ★ 4.6

Pizza and ice cream$$mississippi-williams

The Smith family's whole-grain sourdough pizza and house-churned ice cream room on N Mississippi in Portland, all foraged toppings and seasonal flavours.

Signature: Wood-fired pizza, House-made ice cream

Order: The pie with chanterelles and fontina, in season

Tip: Walk-in only with a handful of booths. The ice cream rotates weekly with foraged flavours.

4039 N Mississippi Ave, Ste 101, Portland, OR 97227

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