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

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Chicken Of The Woods, Spring Vegetables, Ramps, And Chive Blossoms

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Chicken Mushrooms with Spring Vegetables, Ramps and Wild Greens

this year in Minnesota , the winter was so long that it postponed the growth of green things. When the mushrooms started to appear, they were late. When I was out hunting the other day, I discovered chicken mushrooms growing, which is a bit strange since we still have spring vegetables around. There is always a bit of overlap in Minnesota, but I had never cooked fresh ramps and chicken of the woods together in the same dish. Nature does as she pleases though, all we get to do is watch what happens.

In the spring, when plants begin to grow, I tend to eat lots of green food. One of my favorite dishes to make is just all of the green stuff I can find, quickly wilted with some ramps, a bit of lemon, oil and salt. I like to call it the “bowl of green” For a little variation and color, the chicken of the woods make a great addition.

This is one of those recipes that is really versatile and adaptable, just take some green stuff and throw it in a pan, what you use is up to you. I don’t think I’ve ever made this the same way twice.

chicken of the woods with nettles, ramps, pigweed, asparagus, fiddlehead ferns, peas, and sorrel
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Chicken of the Woods with Spring Vegetables, Ramps, and Chive Blossoms

Serves two as a side or light lunch

Ingredients

  • 1/4 cup asparagus chopped into 1 inch pieces
  • 1/4 cup fiddlehead ferns blanched in boiling salted water, and then shocked in ice water before adding to the pan
  • 1/2 cup young chicken of the woods mushrooms trimmed of any tough end, then leaves sliced into 1/2 inch slices
  • 1/4 cup english peas you can use frozen-if you do, don't add them until right at the end or they will turn brown
  • 1 cup cleaned wild greens like pigweed or ramp leaves lightly packed
  • 2 tbsp sliced or chopped ramp bulbs
  • 1 tsp picked chive blossoms to garnish
  • A nice squeeze of fresh lemon at the end
  • kosher salt and fresh ground pepper
  • 2 tbsp flavorless oil for sauteing

Instructions

  • Heat the oil in a wide saute pan or cast iron skillet on medium heat with the ramps and cook until they sizzle for a minute, add the chicken mushrooms and season with a pinch of salt and cook for a minute more.
  • Next add the asparagus, peas, and fiddleheads, and cook on medium heat for 2-3 minutes.
  • Next add the greens and cook until they are wilted. I like to put a lid on the pan to wilt them quickly.
  • When the greens are wilted, check the asparagus to see if it is as tender as you like, then finally check the seasoning and balance things out with salt and pepper if needed.
  • Arrange the food on two  warmed plates, sprinkle with the chive blossoms and a squeeze of lemon. Serve immediately.

Notes

A basic recipe, I've never made it the same way twice. Use whatever mixed vegetables you have on hand

Related

Previous Post: « Pickled Chicken Of The Woods
Next Post: Chicken Fried Chicken Of The Woods »

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  1. Chicken of the Woods Mushroom Recipes — Practical Self Reliance says:
    September 27, 2018 at 8:02 pm

    […] Chicken of the Woods Stir Fry with Foraged Vegetables […]

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Alan Bergo
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
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