Card Survival Fantasy Forest Cooking Recipes – Food Tips

This guide will walk you through some of the most useful cooking recipes in Card Survival: Fantasy Forest, focusing on combinations that result in Good or Great tasting food. You’ll also find key tips on food preparation, ingredient substitutions, and how to get the most flavor from what you forage.

These Card Survival Fantasy Forest Cooking Recipes aim to use ingredients that are widely available and easy to stockpile—like Nettle Leaves and the ever-useful Birch Sap.

Cooking Basics & Tips

Taste Modifiers: Each item can have a different taste depending on its form:
Raw (R), Cooked (C), Boiled (B), Dried (D), Ground (G).
Always pay attention to the state an ingredient is in—using the wrong form can ruin the flavor.

Savory Swaps: Most savory proteins like meat, bird meat, and fish can be swapped in recipes.
For example, if a recipe calls for meat, feel free to use cooked fish instead.

Fillers: Some items can be added as filler without changing the flavor. Rats (R or C) are great filler—they add volume but have no taste.

Dry Foods: Drying intensifies flavor, which can be tricky for combos. However, many dried items can be boiled to reduce their intensity.

Early Game Combos: Mushroom Caps + Nettles

Why this works: These ingredients are commonly found early on, and their flavors pair well.

Mossy Salad

Utensil: Bowl or Plate

  • Taste: Great
  • Ingredients: Cooked or Boiled Forest Caps, Boiled Nettle Leaves, Boiled Moss
  • Fillers (Plate only): Cooked Wild Garlic, 1 Clover, Birch Sap, or 2 Slightly Savory cards
  • Seasoning: None

Squirrel Snack

  • Utensil: Bowl or Plate
  • Taste: Great
  • Ingredients: Cooked or Boiled Forest Caps, Boiled Nettle Leaves, Cooked Squirrel
  • Fillers (Plate only): 1 Clover or 1 Slightly Savory card
  • Seasoning: None

Forest Gift

  • Utensil: Plate
  • Taste: Great
  • Ingredients: Cooked/Boiled Forest Caps, 2 Boiled Nettle Leaves, 2 Cooked Squirrels
  • Seasoning: 2 Portions of Birch Sap
  • Variation: Swap one or both squirrels with Cooked Fish

Leafy Sandwiches and Flatbreads

  • Leafy Sandwich
    Utensil: Acorn Flatbread
  • Taste: Good (Great if seasoned)
  • Ingredients: Cooked or Boiled Forest Caps, Boiled Nettle Leaves, Cooked/Baked/Dried Meat
  • Seasoning: 4 Portions of Birch Sap (Optional: Add Fat)

Pine Nut Specials

Tip: Pine nuts pair wonderfully with meat. Add Frostleaf Powder + Birch Sap for a big flavor boost!

Pile of Meat

  • Utensil: Bowl or Plate
  • Taste: Good
  • Ingredients: 3x Cooked/Boiled/Dried Meat
  • Seasoning: Roasted Pine Nuts, Frostleaf Powder, Birch Sap

Forest Hamburger

  • Utensil: Acorn Flatbread
  • Taste: Great
  • Ingredients: Meat (C/B/D), Fat
  • Seasoning: Roasted Pine Nuts, Frostleaf Powder, Birch Sap
  • Fillers: Eggs, Boiled Moss, Nettle Leaves, Forest Caps

Hearty Meat Dishes

Buttered Meat
Utensil: Plate

  • Taste: Good or Great
  • Ingredients: 2 Cooked/Boiled/Dried Meat, Fat, Blanched Nettles
  • Seasoning: Birch Sap (Add Frostleaf and Bugs for Great taste)
  • Variation: Swap Meat for Cooked Fish

Hunter’s Potage

  • Utensil: Cauldron
  • Taste: Good
  • Ingredients: 4 Dried Meat, Fat, Raw Fireroot, Boiled Nettle Leaves
  • Variation: Use Frostleaf instead of Nettles

Fireroot Recipes (Hot but Risky)

Warning: Raw or Dry Fireroot can cause negative effects. Cook it whenever possible!

Dangerous Hamburger
Utensil: Acorn Flatbread

  • Taste: Good or Great
  • Ingredients: Cooked/Baked/Dried Meat, Raw Fireroot
  • Seasoning: 1–2 Birch Sap, Frostleaf Powder
  • Variation: Swap Meat with Fish. Fireroot (D) lowers taste to Good

Spicy Bread
Utensil: Acorn Flatbread

  • Taste: Great
  • Ingredients: Cooked/Baked Forest Caps, Cooked/Baked Fireroot
  • Fillers: 1 Raw Egg
  • Variation: Add Boiled Nettle + Cooked Egg for extra depth

Spicy Salad

  • Utensil: Bowl or Plate
  • Taste: Great
  • Ingredients: Cooked/Baked Fireroot, Boiled Nettle Leaves, Cooked/Baked Forest Caps
  • Seasoning: 1 Portion Birch Sap
  • Variation: Use Dry Fireroot, but add Fat to balance flavor

Turnroot Recipes (Versatile & Powerful)

Note: Dried Turnroot can’t be boiled later, so boil before drying if needed!

Lucky Early Turnroot

  • Utensil: Bowl or Plate
  • Taste: Good (Great with variation)
  • Ingredients: Any Turnroot form, Roasted Squirrel, Boiled Nettles
  • Variation 1: Add Forest Caps + 2 Birch Sap for Great taste
  • Variation 2: Roasted Squirrel + Dried Forest Caps + 1 Birch Sap

Turnroot Sandwich
Utensil: Acorn Flatbread

  • Taste: Great
  • Ingredients: Turnroot (any form), Cooked/Baked Forest Caps
  • Seasoning: 1–4 Fat (Optional)
  • Variation: Add Forest Caps for Dry Turnroot + 1 Portion Birch Sap

Turnroot Harvest

  • Utensil: Plate
  • Taste: Great
  • Ingredients: 2 Dried Turnroots, Boiled Nettles, Fat
  • Seasoning: Optional 1–3 Fat
  • Variation: Swap 1 Turnroot for Roasted Peanuts

Frost Turnroots

Utensil: Plate

  • Taste: Great
  • Ingredients: 2 Dried Turnroots, Fat
  • Seasoning: Frostleaf Powder, 1–2 Fat, 1–3 Birch Sap

Liquified Turnroot
Utensil: Cauldron

  • Taste: Great
  • Ingredients: 3 Dried Turnroot, 1 Fat, 1 Dried Frostleaf, 2 Dried Meat
  • Filler: Nettle Leaves, Forest Caps, Clover, Roasted Squirrel