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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Mushroom Preserves

Fish Sauce Pickled Enoki

Enoki or Flammulina velutipes mushrooms pickled in fish sauce (2)

I love a good mushroom pickle. If I feel like it, or if I think the species would take particularly well to it, I may go with a different flavor profile than the pickled mushroom conserve I usually make by the gallon. These enoki preserved in a pickle liquid made with fish sauce are a…

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Shaggy Mane Ink

Shaggy mane mushroom ink recipe

“Leave mushrooms on the counter until they turn into a black, inky mess, then puree this goop and eat it” sounds like instructions in a recipe for someone on a quest to make themselves sick. For the unfamiliar, Shaggies are part of a group of mushrooms called inky caps because the mushrooms quickly turn to…

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Lobster Mushroom Confit

Lobster mushroom confit recipe

I’d struggle to think of anything that wouldn’t be good seasoned and cooked covered in fat with herbs, and lobster mushroom confit is no exception. Even though mushrooms will never get fork tender like a pheasant thigh, or a goose leg, they’re still great candidates for confit, but especially chunky, ones like lobster mushrooms. Lobster…

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Salted Wild Mushrooms in Brine

Salted wild mushrooms in brine recipe

Once I started reading about traditional ways to preserve mushrooms around the world, one of the first ones I came across was salted wild mushrooms, an old stand-by used in plenty of places, but most notably Eastern Europe. It’s not that popular in America, but one trip to a market with an Eastern European ownership…

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Wild Mushroom Ketchup

Wild mushroom ketchup recipe

Have you ever run up to a massive chicken or hen of the woods, only to find it just a tiny bit past being good for the pan? Ever thought there might be something useful you could make with all the edible mushroom biomass you walk past, but pass up? Enter mushroom ketchup. Mushroom ketchup…

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Wild Mushroom Fermentation

Fermented chanterelle mushrooms

I fermented my first wild mushrooms about 7 or 8 years ago. Every cook has stages they go through as they learn, and fermentation, at that point in time, was my obsession. Similarly, another cook where I worked was fixated on candying things, all the things: carrots, jalapeños—you name it, if it could fit in…

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How to Freeze Wild Mushrooms

Sous vide, frozen wild chicken of the woods mushrooms

If you’re a mushroom hunter, even a beginner, you’re going to have excess shrooms, and that’s a good thing. But you’ll want, and need to have some solid methods for preserving them in your bag of tricks to make the most of your harvest. Drying and pickling are my favorite methods. But, if you’ve ever…

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Ischnoderma Kimchi

Ischnoderma resinosum or wild mushroom kimchee recipe

Ischnoderma resinosum is a great all-around mushroom, and I managed to snag a few at the end of the season before it got too cold. I’d made a note to ferment some up to see how I liked them. Sure, There’s plenty of mushrooms you could ferment like this, but some are better than others….

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Pork Terrine with Chanterelles and Foie Gras (Pate de Girolles)

Pork terrine with chanterelles and foie gras

When I was in Provence on vacation a few years ago, some of the best food I had wasn’t in fancy restaurants, it was in small places, you know, spots where locals hang out. The good spots, independent and run by families, most of them. One of the best memories I have of eating was…

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Blue Chanterelle Jerky

Polyozellus multiplex or blue chanterelle mushroom jerky

When I started pulling apart clusters of blue chanterelles / Polyozellus multiplex in my kitchen, just handling them told me one of the first things to do. These are fascinating mushrooms, with a scent that’s almost smoky, and a texture that’s tender and soft. I thought they could make even better jerky than hen of…

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Wild Mushroom Conserve with Walnut Oil

Blewit mushrooms preserved in walnut oil

I have a lot of different ways I like to preserve mushrooms I’ve learned or come up with myself over the years. This method is one of the more interesting ones, and, I can’t take credit for it. When I started working at Heartland, with it’s daily changing menu that the staff collaboratively designed, one…

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Beefsteak Mushroom Relish

beefsteak mushroom relish

Cutting up my first beefsteak mushroom (Fistulina hepatica) was a mess. My cutting board looked like a murder scene, my hands were tacky and red, there was sticky trim scraped off of the knife in little piles around the board. In the end though, I did get a nice pile of dice from it to…

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Mushroom Preserves with Tomato, Coriander and Chili

Lactifluus volemus or milk cap mushrooms marinated with tomato, coriander, and lemon

Here’s a great way to put up any mushroom, but especially those that have gills waiting to soak up juices, or need a little boost in the flavor department, as milkcaps and ho-hum mushrooms like Pluteus and Megacollybia rodmani do, milkcaps being vastly superior of the aforementioned three. The marinade is a little trick I…

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Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

We’re really lucky to have such a vibrant community of small, local mushroom growers and related makers. Feel free to tag your favorite you like or one I should know about in the comments. 

#enokimushroom #mushroomgrowers #flammulinavelutipes #blanche #allthemushroomtags #wintermushrooms
Celebrated my birthday last night with a few stiff Celebrated my birthday last night with a few stiff spruce’n’sodas. The spruce tip liquor I collaborated on with @ida_graves_distillery drinks like a mildly piney gin. Dangerously easy to drink. #sprucetips #craftliquor #drinkatree #itsmybirthdaybitches #im25again
Social media can be a wall-to-wall, endless string Social media can be a wall-to-wall, endless string of triumphs. We all know reality isn’t like that, so with the snow melting here, I thought I’d share a funny maple season fail with you (at the time it was not funny).

I was making maple soda out of sap, sweetfern and syrup that I like. I’d kept the glass bottle of soda in the fridge for a couple weeks, waiting for a good time to get to it. I’d started the mother batch with a pinch of commercial champagne yeast, which is vigorous stuff. 

One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

Now, I use plastic restaurant cambros to make carbonated drinks. 💫

#fermentationfails #fail #soda #fermentation #explosions #dontrythisathome
My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

But, working with @shepherdsongfarm, trying to figure out creative, economical methods for butchery and whole carcass utilization for lamb and goat has pushed my creativity into new places. Grateful for that. 💫

If you get down on kidneys, I have a good version for humans on my site too. A good piece of charcuterie to know. 

Hand model @pgerasimo 

#grassfed #goat #eatmoregoat #kidneys #offal #dogtreats #rescuepitbull #editorialassistant
7pm ET tonight on @the_outdoor_channel I take @dan 7pm ET tonight on @the_outdoor_channel I take @danielvitalis hunting for mushrooms and pigeons in WI, then I cook dinner on the farm for @wild.fed, his outdoors series that shows that wild food is much more than just meat. 

If you don’t have the outdoor channel, you could use the free trial of @frndlytv that will let you watch it live. 

Finished dishes I did were pigeon brochettes with rams bacon, sunflower roulades and wild cherry sauce and pigeon, sweet corn and wild mushroom stew. 

#mushroomhunting #wildfed #foragerchef #outdoorchannel #pigeon #foraging
After watching an old episode of Munchies (see You After watching an old episode of Munchies (see YouTube/Vice) I scribbled down a prep for yellow foot chanterelles a Swedish food truck was making. They took flatbread (tonnebrod, but I use lefse, because 🇳🇴💪) piled high with hot yellowfeet and fresh kraut, mayo, Västerbotten cheese (fontina or Hushållsost are ok subs). 

It’s one of the best ways I’ve had yellowfeet, like a funky, cheese, Nordic burrito. Just killer. 

I even forgot my lefse and served some to family in a couple BS flour tortillas Grandma had (heresy, IK) —still didn’t suck. 

Props to @ingebretsens in Mpls for making their own lefse since my Norwegian Grandma wasn’t  around. I channeled her though. 

#midwestwinter #lefse #lefseforlife #youbetcha #oleandlenawouldbeproud #yellowfootchanterelles #wildmushrooms
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