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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Beluga Lentils With Black Trumpets and Mirepoix

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Black Trumpet, Mushroom, Lentil,I love black trumpet mushrooms and their fruity aroma, but they can be difficult to cook with though since they turn things black you cook with them. One way of getting around this is by just going with it and adding them to things that are black already. This simple recipe with black beluga lentils does just that, and then some.

The earthy mushrooms and lentils mix perfectly together, with the mirepoix adding a nice blast of texture, flavor, not to mention color since it’s added at the end. The carrot, onion, celery combo is one I use almost every time I serve lentils and sometimes rice-it’s traditional, and provides needed depth.

carrot, onion, celery, mirepoix, brunoiseTry it as a side dish sometime, it would be really good with a piece of white fish on top of it and a tart green salad on the side. A poached egg on top made a couple quick meals for me, too.

Beluga lentils with black trumpet mushrooms

Beluga lentils with black trumpet mushrooms
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Beluga lentils With Black Trumpets and Mirepoix

Serves 4 as a side dish
Prep Time30 mins
Cook Time30 mins
Course: Appetizer, Salad, Side Dish
Cuisine: French
Keyword: Black Lentils, Black Trumpet Mushrooms
Servings: 4

Ingredients

  • 1 ounce dried black trumpet mushrooms or two ounces fresh
  • Kosher salt and pepper
  • 1.5 cups black beluga lentils
  • 1/2 cup mirepoix diced 1/4 inch
  • 3 cup chicken stock preferably homemade
  • 1 teaspoon fresh chopped thyme
  • Bouquet garni of 2 lightly crushed garlic cloves a few sprigs of fresh thyme, 1 dried bay leaf (wrap these ingredients in cheesecloth or just pick them out after cooking)
  • 1 tablespoon duck fat

Instructions

  • Rehydrate the dried black trumpet mushrooms in the chicken stock, then agitate them to remove any grit. Remove the mushrooms, strain the liquid through cheesecloth or a fine strainer, then reserve both separately. Roughly chop the mushrooms.
  • Heat the lentils with the chicken stock and the bouquet, cook on medium heat, covered, until just tender. Drain the lentils.
  • Heat the duck fat in a saute pan and add the mirepoix. Season to taste with salt and pepper and cook until just tender, about 5-10 minutes. Add the black trumpets and cook for 2 minutes more, then add the lentils and thyme, stir to combine, double check the seasoning for salt and pepper, and serve immediately.

More 

The Forager’s Guide to Black Trumpet Mushrooms

 

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
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Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
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