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FORAGER | CHEF

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

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Fresh Mushroom Recipes

Hedgehog mushroom soup with foraged greens, beans and tomatoes

Fresh mushrooms work in two basic ways: as the main ingredient in a recipe, or as a supporting character working in the background. Here you'll find a little bit of everything.

Wild Mushroom Taco Meat (Vegetarian)

Hen of the woods mushroom taco meat

Faced with a couple bags of frozen hen of the woods mushrooms this year, I set out to come up with some trusty ways to eat through large hauls of mushrooms quickly. These mushroom tacos were one of the winners, and they’re a great way to use up that winter stash before the season comes,…

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Smoked Shank Stew with Huitlacoche and Tepary Beans

Venison stew with huitlacoche and tepary beans

Venison shanks (any shanks, really) make great soup and stews, and this one, with Mexican flavors of dried beans and huitlacoche, is fantastic. Originally I was trying to recreate a soup my mother described to me from a trip to Mazatlan, but, instead of the brothy soup I intended, it turned into a more stick-to-your…

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Fresh Tortillas Stuffed with Huitlacoche and Cheese

Huitlacoche quesadillas

Fresh masa tortillas stuffed with huitlacoche and cheese. Yes please.  When I hired a new prep cook from Oaxaca, one of the first things I asked him about was how mushrooms are traditionally prepared in the region. I remember scribbling down “fresh tortilla with Oaxaca cheese“, assuming it was a sort of quesadilla made with…

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Traditional Huitlacoche Mushroom Tacos (Vegetarian)

Huitlacoche tacos with salsa and cheese

Cooking huitlacoche to make a simple taco filling is probably one of my favorite vegetarian tacos. It’s also a very traditional recipe for huitlacoche, and you can find all kinds of versions of it online, from all over Mexico and the surrounding area.  Traditionally, the corn fungus is gathered and typically stewed with onions, garlic,…

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Richard Olney’s Chanterelle Duxelles Pudding

wild Mushroom Pudding with chanterelles near the plate

Chanterelle pudding is an old-school mushroom recipe from the one and only Richard Olney, who was one of the defining authors of modern French Cuisine in the era of Julia Child and James Beard. In his most well-known book, Simple French Food, Olney shares a recipe for “mushroom pudding”, a sort of side dish or…

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Savory Pheasant Back Frittata with Mint

foraged Pheasant Back or Dryad Saddle Mushroom Frittata

I love a good frittata and over the years I relied on them for brunch menus when I wasn’t feeling creative. This frittata I made to use up a nice haul of pheasant back / dryad saddle mushrooms one year, inspired by an herby, slightly spicy omelet I saw French Chef Pierre Gagnierre make. Pheasant…

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Parasol Mushroom Caps Stuffed with Wild Rice

Stuffed parasol mushroom caps with wild rice

Large, elegant parasol mushroom caps (Chlorophyllum rhacodes) are basically the hot cousin of regular portobellos from a store. With their cup-shape, both types can make for good stuffed mushrooms, but shaggy parasols in particular are one of the more popular wild mushrooms for stuffing, and friends from the U.K. and Germany have both mentioned to…

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Raw Porcini Salad with Chickweed and Watercress

Raw porcini salad with chickweed, watercress and parmesan

Raw porcini mushrooms served with parmesan and fresh greens (typically arugula) is a classic Italian salad, and one everyone should try when the special moment comes that fresh, perfect porcini are on hand. It’s also really quick to make, so you can run into the kitchen right after a hunt and whip it together for…

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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
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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