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

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Candy Cap Creme Anglaise

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Candy cap mushroom creme anglaise Candy caps, the mushrooms that have an uncanny aroma of maple syrup, are some of the most versatile wild mushrooms out there, designed by nature to be used in sweet preparations (some savory dishes, especially glazes, can be good too). This simple creme anglaise (custard sauce) infused with the flavor of dried candy caps is a simple way to enjoy them, and particularly good drizzled over fresh fruit like blueberries. 

Candy cap mushroom creme anglaise
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Candy Cap Crème Anglaise

Simple custard sauce scented with candy caps. Makes about 1.5 cups. Try it drizzled on a bowl of fresh fruit like blueberries.
Prep Time5 mins
Cook Time20 mins
Chilling time1 hr
Course: Dessert
Cuisine: American
Keyword: Candy Cap Mushrooms, Creme anglaise
Servings: 8

Ingredients

  • ¾ cup cream
  • ¾ cup half and half
  • 3 large egg yolks
  • 1/3 cup maple syrup
  • 1 Tablespoon ground candy cap mushrooms
  • 2 Tablespoons brandy

Instructions

  • Heat the cream, half and half, and candy caps until steaming and cool.
  • Meanwhile, bring the maple syrup and brandy to a boil and cook for two minutes on high, then pour into a mixing bowl and allow to cool for a few minutes.
  • While the syrup is still warm, beat it with the egg yolks until light in color.
  • Whisk 1/3 of the cream mixture into the egg yolk-maple mix, then whisk in the rest. Transfer the mixture back to a saucepan and cook on low heat, stirring constantly with a spoon, until the mixture barely coats the back of a spoon, about 15 minutes. You can also cook the sauce in a double boiler above a pot of simmering water, which is easier if you haven't worked with custards before.
  • It’s important to take your time cooking the crème anglaise, as if the heat gets too hot it will curdle the yolks and make the sauce chunky. Even if you do curdle the yolks though, you can strain it and it will be ok. Chill the sauce completely before serving to give it time to thicken. If you're in a pinch, stir it over a pan of ice.

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Previous Post: « Lamb Sweetbreads with Fermented Nasturtium Capers
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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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