Wild Octopus with Wild Mushrooms

Ingredients:

-1 2-3lb wild caught octopus

-1 16oz can crushed pineapple

-32oz tomatoes puree

-1/2c wild berry vinegar

-Wild Bolette Mix, I used porcini and old man of the woods

-Sassafras leaves, small pinch

-Sweat fern, small pinch

-Red pepper flakes, small pinch

-Annatto, 1/4t

-paprika, 1/2t

-Fresh Basil, two tops

-Your favorite olives, small handful

-Wild garlic, 4 bulbs

-Onion, 1 large

-Salt

-Black pepper

-Oregano, big pinch

-Fennel seeds, small pinch

-Spicebush berries, 4 or 5

In a large cast iron Dutch oven, brown the onions garlic and wild mushrooms.

When they are almost cooked add in salt, black pepper, paprika, red pepper flakes, oregano, fennel seeds, spice bush berries, and annatto.

Mix well and add in the pineapple, tomatoes, vinegar, sassafras leaves, sweetfern.

Bring to a boil.

Add in octopus and reduce heat to low.

Octopus will cook best low and slow for several hours or it will be tough. You will know it's done because it will be fork tender and may begin to shred like pulled pork. Much harder to overcook than under cook

Serve with fresh bread!

#foraging #wildfood #wildoctopus