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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.

Slow-Cooked Honey Mushrooms and Shrimp of the Woods

Slow cooked honey and aborted entoloma mushrooms

If you hunt mushrooms in the fall, you’re probably familiar with honey mushrooms. If you’re familiar with honey mushrooms, you probably know the shrimp of the woods or aborted entoloma. The wild mushroom recipes on this site are often inspired by things I have at the moment. Since these two mushrooms often grow in close…

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Puffball and Squash Gratin with Goat Cheese

Squash and puffball mushroom gratin recipe

Wild mushrooms make fantastic gratins, which is probably evident in that there’s at least 3 separate mushroom gratins on this website. Gratin is a sort of loose word though, and each recipe I’ve put up is very different, since, at the end of the day, the word gratin itself just means baked. Think of gratin…

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Wild Puffball Mushroom Parmesan

Puffball mushroom parmesan recipe

Besides fried puffballs, a good wild puffball mushroom parmesan recipe is a great thing to keep on hand if you live in the Midwest where puffballs can be so abundant. It’s pretty simple: take some crisp fried puffballs, layer them in a pan with homemade tomato sauce, mozzarella cheese, more tomato, a drizzle of white…

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My Favorite Marinated Honey Mushrooms

Marinated Honey Mushrooms recipe

I like to cook honey mushrooms in all kinds of wild mushroom recipes, but these marinated honeys are the first thing you should make if you’re new to them, or if you’re a honey-harvesting veteran who’s looking for something new tricks. They’re delicious, addicting, and a fun compliment to a charcuterie platter. Most of us…

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Carpaccio with Beefsteak Mushrooms and Parmigiano

Beef carpaccio with beefsteak mushrooms, acorn oil, parmesan and shaved sochan

Carpaccio, the classic Italian appetizer of tenderized, thinly sliced raw beef served with olive oil, arugula and good parmesan, was one of the first recipes I was taught to prep when I worked for Chef Angelo Volpicelli, the first teacher I can credit with showing me a few of the ins and outs of traditional…

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The Salt Cellar’s Beef Burgundy with Honey Mushrooms

Venison neck and honey mushroom bourguignon

Once the cold weather hits, a good Bourgignon with mushrooms is one of the first things that I usually make each year. If you’re wondering what it is, it’s just beef Burgundy. Here I use venison neck but another stewing cut will work. You take some stewing meat, soak it in decent red wine overnight,…

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Hollyhock Sarmasi, Mushroom Duxelles and Wild Grape

Mushroom and walnut sarmasi with black walnuts and wild grape juice

If you give me a big leaf, I can probably find something to roll up in it and call it a dolma, roulade vert, or, as with this version loosely inspired by Turkish rolls: sarmasi (Romanian sarmale is a synonym). I have a couple recipes for food rolled up in leaves on this site, but,…

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Japanese Amanita Muscaria Mushroom Pickles (Fermented)

Japanese-inspired Amanita muscaria pickles

When I first wrote about my experience detoxifying and eating Amanita, the fly agaric, some eight years ago now, I remember getting plenty of chippy comments from people in the mushroom community portraying me as a reckless, attention-seeking newb, which I expected, and understood. Muscaria is a polarizing mushroom, to say the least.  It’s widely…

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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 👇
streaming on @tastemade

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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