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FORAGER | CHEF

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

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Appetizers

Sauteed Wild Mushrooms with Chevre and Wild Herb Flatbread

Mixed sauteed wild mushrooms with chipped cheese, flatbread and salad

Summer wild mushroom varieties have finally started to show up in my next of the woods. The first thing I made this year was a riff on one of my favorite shareable wild mushroom appetizers. It’s basically a giant pile of sauteed mushrooms with whipped cheese and a sprinkle of pickled ramps you smear over…

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Steamed Milkweed Buds

Steamed Milkweed Buds (24)

Milkweed flower buds were one of the first wild foods I harvested, and steaming them has become one of my favorite milkweed recipes. But, before you go out and gather a bunch, there’s a few things to know to make sure you have the best experience.  If you’re new to eating this plant, it’s important to…

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Pickled Lampascioni Recipes (Hyacinth bulbs)

Pickled hyacinth bulbs or lampascioni

Pickled hyacinth bulbs, known as lampascioni, flavored with herbs, garlic and chili, are one of the most interesting antipasti I’ve had.  After I got some of the actual species of hyacinth that foragers cook in Italy, the first thing I did was try out some traditional recipes. Mostly these are pickled, or preserved in oil…

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Cheremsha: Siberian-Style Fermented Ramp Leaves

Fermented ramp leaves (Черемша) in a wooden ladle

Cheremsha, also known as Tjeremsha and Черемша are a wild allium used to make one of the most interesting traditional foods I’ve tasted to date.  Essentially, you can think of them as lacto-fermented ramp leaves, although the traditional plant used to make the ferment is Allium victorialis-the victory onion, reputed to have been brought to…

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Huitlacoche Elotes

Huitlacoche or corn mushroom elotes recipe

Huitlacoche elotes, or corn brushed with black mushroom puree with cheese and hot chili is my heartfelt, smutty love letter to Mexican street food and mushrooms.  Sweet corn season is in full swing here in the Midwest: stands filled with green spears of golden kernels dot the roadsides, parking lots of neighborhood watering holes, private…

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Traditional Mexican Huitlacoche Quesadilla

Quesadilla de huitlacoche cut into triangles

A simple quesadilla with huitlacoche / corn mushrooms / corn smut is probably a contender for one of the best quesadillas I’ve had, especially if you’re new to cooking with huitlacoche, or, you like it and you want to sneak it into a meal to convert people.  A traditional meat substitute  Huitlacoche is a traditional…

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Huitlacoche Choriqueso

Huitlacoche choriqueso in a pan with chips

Choriqueso, the ultra-rich appetizer/dish of chorizo sausage baked with cheese or cheese sauce on top is good on its own, but it’s incredible with huitlacoche / corn mushrooms thrown in the mix. It’s a really unique appetizer for feeding a crowd, and a great way to introduce people to huitlacoche.  Grated cheese or sauce?  Order…

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Wild Fennel Green Cakes

Wild fennel frond cakes recipe

Wild fennel is one of the most invasive plants I’ve ever seen, growing in massive stands on the West Coast. It’s similar to your garden variety fennel, looking near identical, but with one big difference: there’s not really a bulb. Wild fennel cakes are one of the best things I’ve made with them, and, unlike…

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
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Alan Bergo
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
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