A recipe by Michele Genest

Greenpeace
Feb 20 · 3 min read
Wild Mushroom Cream Sauce. Credit: Archbould Photography

About Michele

Michele Genest lives in Whitehorse, Yukon Territory, where she writes The Boreal Chef cooking column for Yukon, North of Ordinary Magazine. Her big enthusiasm is to find new ways to cook with northern ingredients, whether they live and grow wild in the boreal forest or its lakes and rivers, or are cultivated in northern gardens. She often wanders out of the north to explore ingredients and techniques from other cuisines, bring them back to the Yukon and create some great north-south kitchen mash-ups.

Michele Genest. Credit: Archbould Photography

Why did you decide to partner up with Greenpeace?

Greenpeace is doing vital work raising awareness of and appreciation for the boreal forest as a key habitat for all manner of life. I especially like their approach to the forest as a cultural landscape that includes the people who live here, first and foremost Indigenous people, but newcomers as well. As someone who lives here, I appreciate Greenpeace’s boreal forest campaign, and wanted to help in the best way I can — through food. I don’t know if people generally think of the forest as a source of delicious wild foods, but my hope is that through these videos we’ve made together the forest will seem not just miles and miles of endless trees, but a source of beautiful sustenance.”

What inspires you to cook ingredients from the boreal forest?

When I first arrived in the North 25 years ago I got to know and love the boreal forest by going berry picking with friends. Those early experiences led to more foraging excursions into the woods, and as my knowledge grew so did my appreciation for this beautiful place. Creating and sharing dishes and recipes made with the foods of the boreal forest helps me connect to the land and to the people who live here. I love it.

Wild Mushroom Cream Sauce. Credit: Archbould Photography

Wild Mushroom Cream Sauce

3 Tbsp (15 mL) olive oil
2½ cups (600 mL) mixed wild mushrooms, chopped
8 to 10 dried morel mushrooms, soaked in water for 30 minutes
3 cloves garlic, minced
1 Tbsp (15 mL) soya sauce
¼ cup (60 mL) cognac or Calvados
1½ cups (350 mL) almond milk
2 Tbsp of flour

Heat olive oil in a cast iron frying pan over medium heat. When oil is sizzling, add mushrooms. Squeeze excess water out of dried morels, chop and add to the pan. Cook for 5 to 7 minutes, stirring. When mushrooms are just beginning to turn golden brown, add garlic. Stir in soya sauce, followed by the cognac. Cook until cognac has reduced by half, sprinkle 2 Tbsp of flour over top of the mushrooms, mix thoroughly and cook for 2 minutes before stirring in almond milk. Cook until the sauce has thickened, about 5 to 7 minutes, being careful not to let it boil over. Pour finished sauce over pasta and sprinkle with fresh basil.

Makes 4 servings.

Adapted from The Boreal Gourmet, Adventures in Northern Cooking, by Michele Genest. Harbour Publishing, 2010.

Recipes for a Healthy World: A Greenpeace Cookbook

Recipes for a Healthy World is a collaboration of chefs, cooks, and food bloggers from around the world, celebrating plant-based foods. We hope that this cookbook will inspire you to explore more plant-based foods and help you discover new favorites.

Greenpeace

Written by

We're an independent global campaigning organisation acting to change attitudes and behavior, to protect the environment and promote peace.

Recipes for a Healthy World: A Greenpeace Cookbook

Recipes for a Healthy World is a collaboration of chefs, cooks, and food bloggers from around the world, celebrating plant-based foods. We hope that this cookbook will inspire you to explore more plant-based foods and help you discover new favorites.

Welcome to a place where words matter. On Medium, smart voices and original ideas take center stage - with no ads in sight. Watch
Follow all the topics you care about, and we’ll deliver the best stories for you to your homepage and inbox. Explore
Get unlimited access to the best stories on Medium — and support writers while you’re at it. Just $5/month. Upgrade