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.
Foraging is characterized by searching, identifying, and gathering free food and provisions in nature. A forager is looking for herbs, plants, weeds, mushrooms, shellfish, wood, berries, fruits, and nuts.
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This vegetarian quesadilla recipe consists of wheat tortillas with wild mushrooms and shredded cheese. The wild mushrooms that I used for this recipe are in season right now: black trumpet mushrooms and funnel chanterelles.
Who doesn’t like barbecue parties, warm weather, foraging, and good company? This recipe sums it all up where the traditional white fish, the cod, meets the golden chanterelle mushroom in a creamy white wine sauce.
This roasted pumpkin soup with honey toasted walnuts will definitely heat you up and keep your tastebuds entertained. It is October and it is the season for pumpkins and walnuts, and of course eating all kinds of soups.
