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FORAGER | CHEF

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

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Wild Mushroom Recipes

Easy roasted hen of the woods mushroom recipe

Wild mushrooms recipes are the backbone of this site, and what I started writing about years ago. I find it helpful to separate them into the categories of cooking fresh and dried mushrooms and mushroom preserves, so there's links to those below, followed by all of the recipes on this website in post format. Many recipes can be adapted for fresh or dried mushrooms, so think of the titles as a suggestion. Expect some overlap in the organization.

Fresh Mushrooms 

Dried Mushrooms 

Recipes and Techniques for Preserving Mushrooms 

Asparagus and Fiddleheads with Shaved Dryad Saddle

Asparagus and fiddleheads with shaved dryad saddle mushrooms recipe

This week I’ve been working on a side that evokes spring and also happens to be a great way to use those dryad saddles/pheasant back mushrooms that come up with abandon in the Spring. I was in the kitchen wondering what to do with some fiddleheads Hidden Stream Farm brought me, and I wound up…

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Dryad Saddle Relish

Dryad saddle or pheasant back mushroom relish

It’s springtime again, and with it comes the onslaught of Dryad Saddle, a.k.a Pheasant Back mushrooms here in Minnesota. With so many fresh ingredients available at once, I often preserve things to make sure everything gets used and to save time and shelf life of stuff I’ve worked so hard to pick. This preserve I…

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Morels and Ramps Preserved in Oil

Morel mushroom and ramp preserves

Last year around the tail end May, I’d been getting skunked on morels. After I finally snagged a couple bags of mushrooms, I ate myself silly on them for a few days, then turned the rest into some oil based preserves with the rest of the young ramps I had. Every year I try to…

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Cordyceps Militaris

Cordyceps militaris

If you’ve read mushroom field guides, or have spent any time watching mushroom flavored media, you’re probably familiar with Cordyceps: the group of mushroom species famous for taking over the bodies and minds of insects to do their reproductive bidding. Long story short, the fungus infects insects (ants seem to be the most well known)…

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Kale Tart + Mushroom Conserve

Kale tart,with a chanterelle mushroom salad

This smooth forest-green tart is a recipe from my time as sous chef at Heartland. We had two daily changing tasting menus: one vegetarian, one meat. The vegetarian menu was always the tricky one for me, as cooking good meat by comparison, is easy, you just cook it. Sure, you can always do something like…

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Dried Morel Butter

Dried morel mushroom butter

Over the past few years I’ve had a few chats about creating value added products for commercial outlets or things like that, which is a lot easier to talk about than actually do. One of the first things people mention to me is: “You could make wild mushroom butter!”. I nod and agree it’s good,…

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Wild Mushroom Sourdough

Naturally Leavened Wild Mushroom Sourdough

When I first started to be interested in mushrooms I remember reading somewhere that pioneers, out of desperation, would make a sort of bread from puffballs. Ever since then, I’ve wanted to make, or just taste, bread made with wild mushrooms. There was only problem: I had no idea how to make bread. As fate…

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Candy Cap Mushroom Semifreddo

Candy cap mushroom semifreddo_

A while ago at the restaurant I got a wild hair and was craving candy cap mushrooms in some kind of dessert. I’d made ice cream, bread pudding, marshmallow, custard, all the usual things, but I wanted something a little different. I also know that they’re a hard sell in Minneapolis since most people have…

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
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Alan Bergo
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
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