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FORAGER | CHEF

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

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Poultry

Dried Mushroom Stuffing with Gizzard Confit

Dried morel mushroom stuffing with gizzard confit

On one side of my family there’s often a collaborative effort for Thanksgiving. This year, I’m bringing my favorite dried wild mushroom stuffing, with a few handfuls of turkey gizzard confit for good measure. When I say my favorite stuffing too, I mean it. I’m including some images of the same recipe that go back…

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Ajiaco con Guascas

Ajiaco with turkey and guascas or dried galinsoga

Ajiaco, a stew of multiple types of various potatoes, poultry, and corn, is a famous Latin American dish probably best known around the world as being Colombian, although there are different permutations enjoyed in different places, like Peru and Cuba, to name a few, each with slight variations.  A riff on the Colombian version is…

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Grouse Scaloppini with Watercress and Bacon Vinaigrette

Grouse Scallopinni with Venison Bacon Vinaigrette and Watercress

Here’s one of the most perfect dishes I know of for a warm summer evening: a scaloppini of grouse (or any other light-colored poultry like pheasant, partridge, etc) grilled quick over a hot fire and tossed onto an extra large salad of watercress (or whatever greens you like) with a warm vinaigrette and fresh herbs. …

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Wild Goose Eggs

wild goose egg next to chicken egg comparison

Where I live, and around the country, wild poultry are just about everywhere: ducks, turkeys, quail, swans, pheasants, woodcock, grouse, and many more. One species I’m acutely aware of right now in the spring, as much for the honks and flying Vs, is our native Canada Geese, Branta canadensis. One thing geese and all the…

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Sumerian Pigeon Soup

Sumerian pigeon soup

Sumerian pigeon soup is a love letter on pigeons being worthy for the table, and an example of how I get inspired by historical texts. I like variety, and my collection of food references spans everything from Greco-Roman Apicius, Archestratus, and Byzantine Geoponika, to the more modern A Discourse of Sallets and The Little House…

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Chicken of the Woods Wild Rice Casserole

Wild rice casserole with wild mushrooms recipe

It’s getting colder outside, and I’m starting to crave that cold weather food. Stews and braises have happened already happened, but one thing that’s been gnawing at me was a good, solid casserole. Coming from the Midwest, I have casserole in my blood, and there’s nothing like the classic chicken wild rice casserole laced with…

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Braised Pheasant Legs In Morel Sauce

Braised Pheasant Legs with Morel Mushroom Sauce

I love my Grandma, and occasionally I re-invent dishes of hers I’ve eaten over the years. Grandpa loves Grandma’s pheasant breasts cooked in a can of Campbells golden mushroom soup. Braised pheasant legs with morel sauce is my version of that family classic. I originally made this as a dinner for them on one of…

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Watercress Omelet with Herbs (Green Eggs and Ham)

Watercress omelet recipe with a watercress salad (green eggs and ham)

When I was in college, I cooked constantly (not much has changed). One of the things I often made for my roomates in our cramped house, besides big bowls of hummus, was colored scrambled eggs. Typically they were red eggs, with a little tomato puree, or hot chili. To this day, I don’t really understand…

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Alan Bergo
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
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