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Foraging and Cooking Mushrooms, Wild and Obscure Food

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Pickles, Preserves, Etc

Basic pickled ramp recipe

Pickled Hen Of The Woods Mushrooms/Maitake

minnesota hen of the woods maitake sheepshead ramshead mushroom

Like any mushroom, hens are best when picked very young. They’re certainly edible in their old age, even after they have released their spores, but these are going to be more prone to bug damage. From my experience, hen of the woods will not have maggots until very old, but they will be preyed upon…

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Pickled Chicken Of The Woods

Pickled chicken of the woods mushroom recipe

Once the mushrooms start to come up in the summer, chickens are some of the first you’ll see. After going out and hunting over the course of the season though, they can almost get a little annoying. You pray for a nice patch of chanterelles or hedgehogs, but all you keep finding is chickens, and…

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How to Dry or Dehydrate Wild Mushrooms

Dried Wild Mushrooms

Nature’s bounty can come in giant waves and intense fruitings throughout the year. If you’re a wild mushroom hunter, you’ll quickly realize you need a plan to figure out what you’re going to do with all of your free food. One of the easiest ways of preserving food, especially mushrooms, is drying / dehydrating them….

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Spruce/Fir Tip Pickles

Spruce Tip Pickles capers

Spruce tips. The Scandinavians have always loved them. The season for these is really short, so when you can find them, grab a bunch and give em a go. They smell awesome: bright, citrusy and fresh. Their texture is soft and chewy. They are widely available, easy to harvest, and delicious. The only challenge can…

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Dried Mushroom Duxelles

lobster mushroom duxelles

One of the simplest, and most approachable recipes. A duxelles is a classic way of using mushrooms, it involves cooking a bit of shallot (or ramps!) in a pan, then adding mushrooms and cooking them down in their own liquid the exude, adding some herbs, then chopping them finely. As one of the most delightful…

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Ramp Leaf Pesto

Ramp Leaf Pesto Recipe

One of the greatest parts of ramps are their leaves, they’re big, beautifully elliptical and a deep shade of forest green that screams “Spring is here!” As far as wild plants go, anyone can go out and identify and dig them, since they’re easy to spot and reek like garlic. But, with how popular ramps…

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Wild Mushroom Confit

dryads saddle pheasant back edible wild mushroom

Traditionally, confit denotes meat that has been marinated in salt and herbs, then slowly and gently cooked in its own fat, the end result being a nice and meltingly tender piece of meat. For this preparati0n I use the word confit to express the end result and texture, soft juicy, and full of flavor. Hands…

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Crunchy Pickled Fiddlehead Ferns

Crunchy pickled ostrich fern fiddleheads recipe

As the fiddlehead ferns are starting to dwindle in our areas in Minnesota, facing a commercial fridge packed full of them means I need to work quickly to preserve some for the coming months. When I pick a large amount of something, I usually set aside a nice amount to preserve, whether it be by…

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Pickled Morel Mushrooms

pickled morel mushrooms

Never heard of pickling morel mushrooms? You’re missing out. Drying morels is great, their flavor gets concentrated and rich and they make a wicked sauce. There’s a bit of a trade off in their texture though, which happens when you dry any mushroom. After drying, mushrooms get a bit more chewy, and just aren’t as…

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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
100% wild candy bars. I don’t usually make raw v 100% wild candy bars. I don’t usually make raw vegan snacks, but when I read about Euell Gibbon’s wild hackberry candy bars I had to try them. The  originals were just crushed hackberries and hickory nuts, but, I’ve read that Euell grew to dislike the crunch of hackberry seeds later in life. 

Here’s the thing though, if you sift the hackberry flour, you get a fun texture, with no worries about cracking a tooth. 

These are equal parts ground hackberries, dried wild blueberries, and hickory nuts, with a splash of maple syrup to bind.

The end product is a shelf stable, nutrient-packed bite filled with protein, carbohydrates, fats and natural sugars infinitely adaptable to your local landscape.

The texture is chewy and nougat-like, and now I’m curious to see how they’d perform baked in recipes that use frangipane or almond paste. 

#euellgibbons #energybars #hackberry #crushin #paleobreakfast #tradionalfood #wildfoodlove #rawfoods
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