Mangalitsa Pork Chops With Chanterelle-Skyr Sauce

Mangalitsa Pork Chop With Chanterelles And Skyr-3

Here’s a classic way to use chanterelles in a sauce that I should have shared a long time ago. I finally wrote down a recipe for it when my buddy Mike Kempenich asked me to write him something to demo on the Bob Winkelman Show. There weren’t too many guidelines except that the recipe should… 

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Hunt For The Hopniss

This past week I got to hunt something that’s eluded me: the groundnut/hopniss. I read about them for the first time in Sam Thayer’s book the Forager’s Harvest. In the book, Thayer shows a tuber that can be dug when you find clusters of the vines. Compared to hunting something above ground like a mushroom… 

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Peas with porcini, radish snaps and prosciutto_

Peas With Porcini, Proscuitto, And Radish Snaps

This recipe came about after I talked to my friend Jess Flemming, food writer for the St. Paul Pioneer press. Jess and I met last year when she did a piece on the restaurant I was working at. Jess recently dedicated a piece of flesh to pork: she agreed to get a tattoo of the… 

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fresh porcini butter

Fresh Porcini Butter

It’s been a banner year for mushrooms in Minnesota. The cool temperature and rain has made the forests erupt in boletes. I’ve seen enormous Leccinums with stems larger than I have ever come across, two bitter Tylopilus species I have never witnessed, bi-color boletes galore, and it goes without saying, plenty of porcini. I’ve taken… 

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white lobster mushrooms edible

White Lobster Mushrooms

I used to only pick or purchase lobster mushrooms for restaurant use that were totally red. I would turn away pickers trying to sell shrooms that didn’t fit the textbook description, having a little more white to red, or a different smell-saying that their lobsters weren’t “parasitized enough”. Another chef had told me to be… 

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wild plum ketchup recipe

Wild Plum Ketchup

I’ve been overlooking wild plums for a couple years, mistaking them for crab apples. I mean plums are purple right? Nope. Wild plums are deep red when ripe, but while they’re growing they’re green to white, and gradually begin turning red as the season progresses, just like crab apples. My girlfriend’s mom brought some down… 

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lobster mushroom terrine

Lobster Mushroom Terrine

After our last hunt for lobster mushrooms I started getting to work on some recipes, the first one being this fun terrine. If you’re a mushroom hunter yourself, you know that your fridge can easily get cramped from storing shrooms, so that was a big part of the inspiration for this. The other idea was… 

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It’s misty and quiet at 6 am, and we’re all alone. After a couple hours in the car, we know right where were going when we hit the trail: a patch of land gauged with ravines, and rich with mixed aspen, maple, and white oak, it’s the home of one of our favorite mushrooms-the lobster. After about half a mile on our favorite trail, we keep our eyes peeled for swatches of brilliant red, as deep in color as any crayon you had as a kid. You have to look close though, they like to hide beneath the leaves, creeping up through the duff on the forest floor. We make our way over the hills and up and down the ravines, picking as we go, and reveling in the excitement of pulling treasures from ground. It’s quiet, but the air is punctuated here and there by our yells to each other across the ravines. “This one’s a monster!!!” “Get over here quick and take a picture of this crazy one!”. Most of the time we know another person has run across a nice patch just from hearing squeals of excitement though, if you yell your favorite cuss word at the top of your lungs, you’ll get the picture of what that sounds like  For me, besides the prospect of a tasty dinner, I get excited by shapes. Each lobster is unique, and surprising-the Hypomyces fungus making each one twist and contort into abortive forms, looking like something from an evil fairy tale, or a mushroom from outer space. Lobsters are one of the more easy mushrooms out there to hunt; compared to morels they’re like shooting fish in a barrel, and the amounts that can be harvested in an hour or two alone are often really impressive. I know a number of hunters around the Twin Cities, and if you ask them their favorite mushroom to hunt, often the lobster will take the cake. They’re a paradigm shifting example of how I see hunting mushrooms not as a silent, solitary activity, but something more adventurous, and exciting. You never know exactly what’s waiting for you, or the crazy formations you might see. Happy hunting.

The Hills Have Lobster Mushrooms

It’s misty and quiet at 6 am, and we’re all alone. After a couple hours in the car, we know right where were going when we hit the trail: a patch of land gauged with ravines, and rich with mixed aspen, maple, and white oak. We’ve arrived at the home of one of our favorite… 

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catalan saffron milkcap recipe

Catalan Saffron Milkcaps

I got wind of a cookbook project and began talking with the Cascade Mycological Society behind it last week. They were looking for dishes featuring lactarius and slippery jack species, and just so happens I had a few recipes laying around I hadn’t shared. I agreed to donate 6 dishes or so for their book,… 

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