About me

My name is Sorin and I’m an engineer in virtual reality, living in Lausanne, Switzerland. Even though I am a member to Swiss Mycological Association “La Myco du Jorat”, I am no foraging expert, but I used this project as a way for me to study the wild edibles that grow in Switzerland.

I also have been able to spend time with other colleagues of the mycological association, knowledgeable foragers, harvesting and eating a wide variety of fungi and plants.

This website is not finished, but I aim for it to be a continuous project and to keep adding pictures and information about mushrooms and plants as I get to them as well recipes to give you ideas on how to cook them and preserve them.

I have always been fascinated by indigenous cultures, and I think this is what drew me to foraging. For thousands of years humans fulfilled all their needs by foraging and hunting in the ecosystem around them. Reading about the different uses they had for each plant, animal, or fungus and the harvest methods they practiced demonstrated how well they understood their environment. They had a deeper, and more reciprocal, relationship with the organisms they lived next to than I see in myself and my current culture. I believe that foraging is one step that can bring me closer to this type of relationship.


Recipe of the Day

Wild Bear’s Garlic Pesto

Wild Bear’s Garlic Pesto

Wild Bear's Garlic Pesto

March 31, 2017
: Serve on pasta, risotto, mashed potatoes, bruschetta
: Easy

By:

Ingredients
  • 150 g wild garlic sprouts
  • 100 g of grated parmesan cheese
  • 300 ml olive oil to incorporate to the pesto
  • 100 g sliced Pine nuts
  • 1 teaspoon salt
  • 1⁄2 teaspoon fresh ground pepper
  • extra oil to cover in the jar
Directions
  • Step 1 In a small pan, gently roast the Pine nuts. Don’t use any cooking oil.
  • Step 2 Add wild bear’s garlic leaves, Pine nuts,parmesan cheese, salt and pepper and to a small food processor. Run at a high level until the garlic leaves are finely chopped and combined with the other ingredients.
  • Step 3 Slowly add oil through feed tube to make a nice paste.
  • Step 4 Taste and add more salt and pepper if you like or add it later when you add the pesto to a meal.
  • Step 5 Add more oil if you prefer it creamy.
  • Step 6 Once everything is combined, scoop the pesto into a small, clean canning jar with a lid.
  • Step 7 Pour enough olive oil over the pesto in the jar to cover it. Store in your refrigerator up to a few months.
  • Step 8 When you take some of the pesto out, remember to cover it back up again with olive oil as needed.
  • Step 9 Instead of pine nuts, you can also take almonds.
  • Step 10 Bon Appétit!

My favorite wild food recipes

Magnolia syrup

Magnolia syrup

Dandelions and wild violets jam

Dandelions and wild violets jam

Wild Bear’s Garlic Pesto

Wild Bear’s Garlic Pesto

Wild cherry plums compote

Wild cherry plums compote