It doesn’t take much in late summer and early autumn to forage up a few wild edible mushrooms. My wife and I walk into the woods with our dog and discover Chanterelles, Oysters, Old Man of the Woods, MilkyCaps, Chicken and Hen of the woods to name a few.

1. We make careful identification of these choice edible wild foraged fungi.
2. Slice them up to gather the most tender parts for the fry pan and take care so any dirt or bugs still hanging around would be set outside.
3. Melt a big chunk of quality butter in the frypan and cook the mushrooms.
4. Roll out the dough, add tomato sauce and cheese and then spread the cooked mushrooms on top.
5. Bake for 20 minutes at 375F.

David Alexander is a professional outdoor guide and conservation biologist.  He enjoys making nature more accessible to people and wildlife.  You can follow him at www.natureintoaction.com