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Author Johnna Holmgren Shares Her Favorite Recipes

Recipes shared by Johnna Holmgren, author of Tales from a Forager's Kitchen: The Ultimate Field Guide to Evoke Curiosity and Wonderment with More Than 80 Recipes and Foraging Tips, available now.

Foraged Mushroom and Charcoal Cinnamon Rolls

1 batch Sweet Foxie Dough (see recipe below)

1 stick butter, softened

1 to 2 cups chopped mushrooms (white button, shiitake, or forest nameko are Johnna's favorite)

3 Tbsp. goat cheese (cream cheese also works)

1 cup raw turbinado sugar

1/2 cup brown sugar

1 Tbsp. cinnamon

1 Tbsp. charcoal powder

1/4 tsp. ground cloves (optional)

  1. Preheat the oven to 350°F. Roll out the dough in a square formation, leaving the edges thin but not breakable. Begin to spread the butter evenly with your hands.
  2. Lay the chopped mushrooms evenly over the whole square. Plop dollops of goat cheese over each section. Sprinkle sugars, cinnamon, and cloves, if using. End by sprinkling the charcoal powder evenly over the entire square.
  3. Butter your cinnamon roll pan. You've got options—Johnna has used mini loaf pans, petite copper ware, full sheet-size pans, and round cake pans.
  4. Begin to roll the edge that's closest to you, gently pulling it toward you with each tug, and continuing to roll all the way toward the opposite edge to make a nice long tube. Take a knife and make slices into the tube, about 2 or 3 inches wide, adapting to what type of pan you have.
  5. Layer the slices in the pan and sprinkle additional charcoal powder on top. Bake for 27 to 30 minutes. Check in on them and remove when the edges are browned to your liking.

Sweet Foxie Dough

2 3/4 cups whole wheat flour (can substitute acorn flour, all-purpose, coconut

flour, or almond flour)

1/2 cup pure cane sugar

3/4 tsp. salt

1/2 cup whole milk

4 Tbsp. butter, room temperature

1 large egg yolk

1/4 cup wild yeast

1 heaping Tbsp. raw honey

1/2 tsp. ground cloves (optional)

  1. Combine the flour, sugar, salt, and cloves, if using, in a bowl. Warm the milk just slightly and add to the bowl along with the butter, egg yolk, and wild yeast.
  2. Mix with your hands or a mixer until combined. Roll out on a floured surface on the counter and knead the air bubbles out. If it seems too sticky, add in a handful of flour and knead until the dough is elastic. If it seems too dry, lay it flat, scoop on a tablespoon more of wild yeast, and work in with your hands, kneading and combining.
  3. Seal up in a container or use recycled plastic wrap like Johnna (for example, old bags she uses to buy bulk oatmeal) and store in the fridge for baking the next day or in the freezer for use after a day.
  4. When ready, take out of fridge and allow it to rise to double the size. If frozen, pull out from freezer and store in fridge overnight before continuing.

A note from Johnna: Since activated charcoal powder is going to be entering the body to rid of toxins, don't forget to drink a big glass of water with this recipe. Bonus points if you forage your own mushrooms.


Floraled Elderflower Quiche

1 cup quinoa

2 cups water (or other liquid)

1/4 cup softened butter

1 large egg

1 tsp. cinnamon

5 chicken eggs or 4 duck eggs

Splash of organic whole milk or cream

2 Tbsp. butter, room temperature

A few sprigs of fresh rosemary

1/2 cup black oIives

1/4 cup shiitake mushrooms

Black activated charcoal salt or smoked salt

Breakfast sausage, cooked bacon, or a dash of maple syrup (optional)

2 Tbsp. calendula floral petals

1 cup foraged elderflowers


  1. To make the quinoa, use a ratio of 1 cup uncooked quinoa to 2 cups liquid. Bring the quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
  2. Preheat the oven to 375°F. Mix in the butter, egg, and cinnamon. Lay out flat on the bottom of a pie pan. Press down tenderly and build up the side of the crust to connect to the side of the pan.
  3. Bake in the oven for 10 to 15 minutes until golden brown. Cool.


  1. Turn the oven down to 350°F. Put the eggs, whole milk or cream, and butter into a bowl and whisk. Peel the leaves from the stem of the rosemary and chop finely. Cut the black olives into small Os and set aside.
  2. Brush any dirt off the mushrooms and barely rinse them in water. If the stems are tender enough, you can use the entire portion but if not, remove the bases of the mushrooms and only use the caps. Slice the shiitakes into small edible portions.
  3. Combine the mushrooms, rosemary, olives, and salt in the bowl with the egg mixture and whisk together. Pour into the cooled crust.
  4. If you're opting for meat, chop in small edible pieces and sprinkle throughout. Add a dash of maple syrup, if you wish.
  5. You can experiment with baking in the calendula floral petals or top the quiche with them after baking. Bake for 30 to 40 minutes. Garnish with the elderflowers or other fresh edible flowers.