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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Fresh Mushroom Recipes

Cooking Wild Mushrooms with the Wet Saute

Boiling chanterelle mushrooms in water before sauteeing

A while ago a video on cooking mushrooms started circulating in the online community that turned a lot of heads, at least in my world. In a nutshell, the video discussed the benefits in depth (see the video) of adding water to mushrooms before they’re sautéed. At first, I thought l “ok science guy, the…

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Gnocchi with Chicken of the Woods Lemon Cream

Chicken of the woods gnocchi with lemon cream recipe

In the world of wild mushrooms, chicken of the woods is pretty special. It’s striking, bright orange, and easy to ID, sure, but the flavor might the most unique thing about it. I’ve cut large, young chickens off a tree and had them gush orange juice down my arms as I cut–not the average experience…

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Burdock Flower Stalk and Mushroom Vegetable Soup

Burdock flower stalk vegetable soup with chicken of the woods mushrooms recipe

Burdock flower stalks have an interesting, grassy flavor that has a tendency to meld into the background–it’s just not as flavor-forward as the roots. For me, the texture is really where this easily harvested part of the vegetable shines, as it’s tender and takes only a few minutes to cook, where burdock roots take digging,…

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Roasted Chicken or Hen of the Woods Stock

Roasted chicken or hen of the woods mushroom stock recipe

One of the best parts about hunting mushrooms (and other things) is that, not only do you get to bear witness to the incredible volume of nature’s bounty, you get to take it home, too, and when the mushroom patch is bumpin, or when the blueberries are fruiting heavy, you’ll find yourself, at the end…

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Baked Oyster Mushroom Croutons

Baked crispy wild oyster mushrooms recipe

At the tail end of morel season, we’ll start to see others coming up, especially if we get some rain in the Midwest like we did last week–it poured, and poured. My favorite are the first flushes of young chicken of the woods that come up, sometimes even while I’m out hunting morels, if I’m…

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Braised Burdock and Wild Mushrooms

Braised burdock and pheasant back mushrooms recipe

Ever since I figured out a reasonably efficient way to dig burdock roots, I’ve been eating it every which way. Kinpira was my real breakthrough. Sure, I opened up a restaurant featuring burdock as a local ingredient, but back then I cooked it like a European would, generally with dairy, which is fine, but the…

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Andy’s Morel and Ramp Spaghetti

Morel pasta with ramps recipe

Just about every year I try to get out and hunt a few morels with my old chef, friend and mentor Chef Andy Lilja, former Chef de Cuisine of Heartland, Executive Chef of il Vesco Vino, I Nonni, and many others. We usually try to get permission to hunt some land near Frontenac that reliably…

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Basic Pheasant Back Broth

Dryad saddle or pheasant back mushroom broth recipe

After morel season as we get into summer, the pheasant back / dryad saddle / Cerioporus squamosus will still be out, not in the staggering numbers we see during the height of the late spring season, but still out and plentiful. They’re not spring mushrooms though, and finding tender, succulent ones is far more difficult…

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Morels Stuffed with Morel Sauce

Morel mushrooms stuffed with morel cream sauce

Morels stuffed with morel sauce is exactly what it sounds like: pretty much the ultimate stuffed morel, at least to me. One year during the spring hunting season, I ended up feeling gluttonous (and victorious) as I picked morel after morel, and after bringing them home and drying, I found I’d forgotten about the rest…

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Nettle Pancakes with Goat Cheese and Wild Mushrooms

Stinging nettle pancakes recipe with pheasant back mushrooms and venison bacon

Wait, nettle what? Yep, stinging nettle pancakes. Savory pancakes were a vegetarian standby at a couple different restaurants I worked at, and Chef Russell Klein of James Beard nominated Meritage in St. Paul ran a version of them on their menu that often stayed most of the year, changing up the flavors as the seasons…

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Dryad Saddles with Garlic, Soy, and Onion Greens

Dryad saddle mushrooms with ginger, soy, and onion greens recipe

A quick saute of dryad saddles (Cerioporus squamosus / pheasant back) with garlic, soy and a healthy handful of onion leaves is probably my new favorite way to eat these spring mushrooms that are so abundant during morel season, and especially nice to see when the morels are hiding. Their flavor is so funky and…

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Gyromitra Gratinée

Gyromitra korfii or false morel gratinee recipe

I’ve been eating Gyromitra korfii occasionally for a few years now, but haven’t shared too much about them, well, because they’re Gyromitra. Like certain plants containing problem compounds that are also staple foods (chokecherries and cyanogenic glycosides like amygdalin, for example) I had an inkling that the thousands of years of ethnobotanical evidence of consumption…

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Scallopini with Pickled Wild Mushrooms and Brown Butter

Venison scallopini with pickled wild mushrooms and mint

I tell people over and over to make mushroom conserve when they have a great harvest of small buttons, especially chanterelles: golden chanterelles, hedgehogs, blue chanterelles especially, although lobster mushrooms and polypores like chickens, hens, and Ischnoderma work good too. See the master recipe for mushroom conserve here. The reason isn’t because I eat pickled…

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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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