• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

  • Home
  • About
  • Mushrooms
    • Mushroom Species Archive
    • Posts by Species
      • Other
        • Lobster Mushrooms
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Red Cinnabar
        • Yellowfeet
      • Gilled
        • Matsutake
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
        • Fairy Rings
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Elderberry
      • Nannyberry
      • Wild Blueberries
    • Wild Herbs and Spices
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged
    • Poultry
    • Fish/Seafood
    • Offal
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • The Wild Harvest
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Appetizers

Parmesan Crusted Shaggy Manes

parmesean crusted shaggy manes_-2

Imagine the salty, cheesy crust on a grilled cheese sandwich, but wrapped around a shaggy mane mushroom-that’s exactly what this recipe is. The inspiration for it came from two different places. The first part came to me while reading one of David Arora’s books-when he mentions shaggy manes there is a picture of his friend…

Read More

Lobster Mushroom Terrine

Lobster mushroom terrine recipe

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…

Read More

Chanterelle Custard / Pot du Creme

Chanterelle custard with hedgehog mushrooms_-41

Our chanterelles in the Midwest are delicious, in my opinion much more than the variety that I see coming in from the Pacific Northwest. The P.N.W chanterelle I’m familiar with I suspect to be one cantharellus formosus, it turns brown after pickling, where our chanterelles will stay golden, it’s flavor is also less intense, less…

Read More

Milkweed Shoots Milanese

milkweed shoots with a duck egg and chives_-3

  During the winter I dreamed of all that I could do with the plants I had been researching. Milkweed shoots were on the top of the list, and there was one recipe that I knew would be great. In Milan they have a preparation for asparagus called “a la Milanese” (pronounced: milahnaysay), it’s a…

Read More

Grecian Black Morels

Grecian black morel recipe

I made a new friend this year. I’ve never met her, but I know her name is Teriyaki, and that she lives in Athens and loves to hunt mushrooms. Out of the blue online I got a message from her on my birthday, kinda like getting a present from the other side of the world….

Read More

Wild Mushrooms With Breadcrumbs, Garlic, And Chili

boletinellus mushrooms with breadcrumbs

This is one of the simplest, and most popular ways I know to prepare any mushroom. Wild mushrooms with slippery caps, especially slippery jacks or other boletes are my favorite for this though, since the crunch of the breadcrumbs is a great foil for the tenderness of the mushroom. It’s my go to recipe if…

Read More

Dry Sauteed Blewits With Shallots And Tarragon

sauteed blewit blue foot mushroom recipe

The first few times I eat something new I try to keep it very basic, so I can learn what the flavor is like and then begin to plan appropriately for it. There is varying information on the internet regarding the cookery of blewits, mostly just basic techniques and blewits being cooked in places where…

Read More

Slippery Jack Escargot: With Garlic Butter, Parsley And Breadcrumbs

leather veiled bolete escargot slippery jack

I cannot take credit for this awesome method, that honor is due to Jack Czarnecki, author of numerous books on mushroom cookery and an inspiration to people who delve into the strange circles of mycophagy (people that are obsessed with eating mushrooms). In his book Joe’s book of mushroom cookery, he describes a recipe in…

Read More

Veal Liver With Chanterelle Cream Sauce And Garlic Mustard

veal liver and sweet chanterelle sauce

I like liver, but lots of people don’t like offal and organ meats. They are ugly, gross things that only cavemen (or Europeans) would eat. They have funky textures, flavors, and  scents. The way many people eat now, it is totally understandable how such things are foreign, strange, or just plain gross. At the super…

Read More

Purple Asparagus, Wtih Ramp Bearnaise Sauce

purple asparagus with ramp bearnaise

Here is an awesome recipe for ramps and asparagus. Everyone has had asparagus with hollandaise, but making the hollandaise with ramps brings the combo to new heights. Purple asparagus is one of my favorite spring treats too, it’s an Italian varietal that is a bit sweeter than green asparagus, and also doesn’t make your pee…

Read More

Classic Fried or Breaded Morels

Fried morel mushroom recipe

Any mushroom hunter worth their salt should know a fine fried morel recipe. People will argue until the end of time as to what method is the best: some swear by saltines, some use just flour, some like egg batter. Hands down, the favorite of my friends and I is a basic flour-egg-flour method. As…

Read More

Pickled Ramp Sour Cream

pickled ramp sour cream

Pickled ramp sour cream is one of the most hard-working garnishes I’ve ever served. I remember tables regularly ordering multiples, or repeat sides of the roasted beet dish I used to serve with them that I’ll share with you, too. It’s no secret everybody loves picking ramps, and, of those that harvest their own, plenty…

Read More

  • « Go to Previous Page
  • Go to page 1
  • Interim pages omitted …
  • Go to page 6
  • Go to page 7
  • Go to page 8

Primary Sidebar

Categories

Forager Chef

Forager Chef

Instagram

foragerchef

Got treated to a home cooked meal of big lamb meat Got treated to a home cooked meal of big lamb meatballs from the Icelandic lambs @shepherdsongfarm gave us. 

It’s been a while since I had fist-size meatballs. They reminded me of dinners I had with Grandpa at Yarussos in St. Paul, where you got one meatball to rule them all on top of your spaghetti and red gravy. 

Obv I had to make some with venison, wild rice, ramps, and bergamot. The wild rice is fun. Hefty. 

Also forgot to oil my hands, like a chump. 🙄

#ballingonabudget #meatballs #naptime #venison #rampleaves #comfortfoods #rusticfood #monardafistulosa
Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

#candycaps #treslechescake #myteethfellout #wildmushrooms #wildfoodlove
ARISE #fungimancer #frostbite #morels #tisthes ARISE 

 #fungimancer 
#frostbite #morels #tistheseason #mushroomhunting #winter #offseasontraining
Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

#distillery #foragedcocktails #nocino #craftspirits #drinkatree #mnspirits #smallbatch #godscountry
Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

#budgetgourmet #gleaning #scavenging #meatismeat #roadkill #freefoods #finderskeepers #wastenotwantnot
Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework