Welcome to Skovkær! This is your gateway to the world of wild food and foraging. Here, you’ll find a variety of delicious recipes made with wild ingredients, along with blog posts full of inspiration, tips, and practical advice to help you get started on your own foraging journey. At the top of the page, you’ll find links to our seasonal wild recipes. You can also dive into the blog to discover more about edible plants, foraging techniques, and creative ways to cook with nature’s pantry.
We hope Skovkær inspires you to explore the outdoors, try new ingredients, and enjoy the beauty of cooking with wild food.
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This funnel chanterelle soup is the most tasteful and best soup you can eat in the autumn/winter months. You can of course also use other wild mushrooms like the black trumpet- hedgehog- or porcini mushrooms that are especially known to appear in autumn.
Homemade stinging nettle and feta cheese bread is a tasty way of using foraged nettles. Nettles and feta cheese go so well together and can be compared to eating spinach and feta cheese. Nettles are so healthy and you can pick them for free! – Just remember to wear gloves..
In this chanterelle, truffle oil, and parmesan pizza recipe, I used Swedish foraged chanterelles that we (me and my family), picked at a really perfect time.
