28 | FALL 2026 EDIBLE CENTRAL OREGON Ingredients 1 cup extra virgin olive oil 1 bunch fresh sage (enough for blooming in oil and for garnish) 1–2 pounds wild mushrooms: A mix of locally foraged mushrooms (morels or chanterelles) and/or a store-bought mix of white beech, brown beech, and maitake (hen of the woods) 1 tablespoon minced garlic 4 sprigs rosemary, minced Juice of 2 lemons 4 slices rustic sourdough bread (Sisters Bakery sourdough or similar) 8 tablespoons ricotta cheese (adjust to taste) Truffle oil, for drizzling Balsamic reduction, for drizzling Salt and black pepper, to taste Instructions Pour 1 cup of extra virgin olive oil into a small pot over medium heat and bring it to 350°F, or until you see a little smoke. While the oil is heating, destem the fresh sage, keeping only the leaves. Once the oil is hot, drop the sage leaves into the pot to fry them and infuse the oil. When the sage is crispy, remove it from the oil using a strainer or tongs. Place the fried sage on a plate lined with napkins to drain; set aside. Set the infused oil aside. Chop the mushrooms. For chanterelles, slice vertically; for morels, quarter them; for beech mushrooms, trim the base; for maitakes, pull them apart. Heat a large pan, griddle, or cast-iron skillet over high heat. Season the pan with some of the sage-infused oil. Add the chopped mushrooms to the hot pan and sauté. Mushrooms will first release their water (called “sweating”). Continue to sauté until the water has evaporated and the mushrooms begin to absorb oil. At this point, add the remaining sage-infused oil. Add minced garlic and minced rosemary to the mushrooms and continue to sauté for 5–10 minutes, until the mushrooms are nicely browned and cooked down. Deglaze the pan by squeezing the juice of 2 lemons over the mushrooms. Season with salt and pepper to taste. Scrape the mushroom mixture out of the pan and set it aside. Slice the sourdough bread and toast in a hot pan until slightly charred, with no softness remaining. To assemble, spread the ricotta cheese over each slice of toasted bread. Top the ricotta with a generous amount of the sautéed mushroom mixture. Crumble the reserved fried sage over the top. Finish with a drizzle of truffle oil and a drizzle of balsamic reduction. Cut the bruschetta in half and serve right away. Jackson Higdon is a chef and owner of Luckey’s Woodsman, which opened a second food truck in the new Basecamp location this summer in Bend in addition to the original Sisters location at Lazy Z Ranch. Higdon guides forage-to-table experiences through Wanderlust Tours, and frequently collaborates with breweries and wineries on paired multicourse dinners. luckeyswoodsman.com Wild Mushroom Bruschetta Recipe by Jackson Higdon of Luckey’s Woodsman
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