Recipe: Wild Mushroom Pasta with shallots and walnuts from National Geographic

"Redwood's laws allow the foraging of all berries for personal consumption (huckleberries, salmonberries, thimbleberries and blackberries are found throughout the woods). On the other hand, gathering any of the 200-some species of mushrooms - which proliferate in Redwood - is not permitted. Luckily, a wide variety of mushrooms are readily available for purchase nowadays, so pick up some of your favorites and create a forest-inspired feast at home."

"The inspiration for this pasta comes from the shady, mysterious forests of Northern California's Redwood National and State Parks. These protected grounds are known for having the world's tallest trees - and beneath them, often sprouting after wet weather, a bounty of mushrooms in varieties from oyster to chanterelle."

This wild mushroom pasta recipe draws inspiration from Northern California's Redwood National and State Parks, known for their towering trees and abundant mushroom growth. While foraging mushrooms in parks is illegal and dangerous without expertise, purchased varieties like hen of the woods, oyster, and chanterelle provide safe alternatives. The dish combines these mushrooms with shallots, garlic, walnuts, white wine or mushroom stock, heavy cream, and Parmesan cheese. The pasta is cooked al dente and combined with a rich mushroom sauce, creating a forest-inspired meal that captures the essence of the Redwood ecosystem without requiring actual foraging.

Read at The Mercury News