I started making mushroom ravioli many years ago, when I began seriously hunting mushrooms. These little parcels of love pack a ton of flavor, and are best served simply, with an herb or two, maybe some additional fresh mushrooms, and lots of butter or good olive oil. You’ll notice the pasta is brown. That’s because
My name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus all my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, and do a podcast, too. If it’s wild game, fish or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!