Cream of the Forest Foraged Wild Mushrooms | From the Herbage Archives
Cream of the Forest Foraged Wild Mushrooms | From the Herbage Archives
Recipe by Chef Sebastian Carosi — #theshortordercannabisrevolutionary Instagram: @chef_sebastian_carosi
Some recipes feel built in a kitchen. Others feel pulled out of the woods with dirt still under their fingernails.
This one belongs to the second kind.
We’re digging back into the archives to bring this one forward again because it still carries the same weight now that it did then. Cream of the Forest Foraged Wild Mushrooms is rooted in foraging, patience, and the kind of cooking that starts long before the stove ever gets turned on.
Chef Sebastian Carosi, also known as the short-order cannabis revolutionary, is an award-winning chef, avid forager, and wild crafter. Trained at Portland, Oregon’s Western Culinary Institute, apprenticed under renowned chefs in Italy, and later part of the farm-to-fork movement across the United States, Carosi brings the kind of perspective that doesn’t come from trends. It comes from repetition, place, and real experience.
Some meals aren’t made. They’re found.
Ingredients
- Fresh wild foraged mushrooms (properly identified only)
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable or chicken stock
- 1 cup cream
- A splash of white wine (optional)
- Fresh thyme or rosemary
- Jacobsen Salt Co. Oregon sea salt or kosher salt
- Fresh cracked black pepper
Directions
- In a heavy pot, melt the butter over medium-low heat.
- Add the onion and cook until softened and translucent.
- Add the garlic and stir briefly until fragrant.
- Add the mushrooms and cook them down slowly, allowing them to release their moisture and deepen in flavor.
- Deglaze with a splash of white wine if using.
- Add the stock and let the mixture simmer gently.
- Pour in the cream and stir until the soup comes together.
- Blend for a smoother finish or leave it rustic with texture.
- Season with Jacobsen salt, black pepper, and herbs to taste.
Why This One Still Matters
Foraging isn’t a gimmick. It’s not a costume. It’s awareness, restraint, and respect. If you don’t know what you’re looking at, you don’t pick it. Period.
That’s part of why this recipe still lands. It reminds us that good food and plant culture both come from paying attention. From learning the terrain. From trusting process over speed.
That spirit has always belonged in Herbage.
About the Contributor
Chef Sebastian Carosi has been cooking with full-spectrum cannabis and eating the devil’s lettuce since the early ’90s. His path runs through classical culinary training, Italian apprenticeship, foraging culture, and wild-crafted food philosophy. The result is a style that feels grounded, lived-in, and honest.
Explore More from Herbage
- Read the latest on Herbage Magazine
- More food stories and recipes
- Cooking with cannabis
- Cannabis culture features
- Browse digital issues
Editor’s Note: This article is republished from the Herbage archives with refreshed formatting and contributor credit for today’s readers.
