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

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Maple Black Trumpet Mushroom Jam

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Black trumpet jam with brie and butternuts on a cracker Black trumpet jam is a fantastic sweet and savory recipe using fresh or dried black trumpet mushrooms that can change the way you consider cooking with your haul. 

Earlier this summer, I finally had the pleasure of meeting Chad Hyatt, chef turned freelancer and author of the book The Mushroom Hunters Kitchen. At the event we were both at, we were both doing demos, making sure each other tasted a few things here and there. The first thing that Chad put in front of my was a spoonful of still-warm black trumpet jam, and, let me tell you, it was one of the coolest things I’ve eaten made with black trumpet mushrooms. 

Black trumpet mushroom jam

The “jam” will start our pretty loose.

The recipe, as I remember him explaining it to me (it’s unfortunately not in his book) was pretty simple, a little brandy, some mushrooms, sugar and vinegar, everything cooked down to a silky black mushroom deliciousness. I took his basic recipe and made a riff on it, and, it’s pretty darn close. 

Black trumpet mushroom jam

Almost there. After the water evaporates the mixture will be thick, silky and shiny.

Sometimes I think that passionate mushroomers are a little too experimental with sweet mushroom preparations (huitlacoche ice cream, for example) but black trumpets are one of the best exceptions.

The flavor has notes of ripe fruit, like it’s cousins the chanterelles, but the texture works extremely well too, especially after the mushrooms (either fresh or dried are fine) are saturated in some heavy syrup of some kind, which helps to accentuate their natural silkyness. 

Black trumpet mushroom jam

Finished product.

The finished product works well anywhere you’d use fruit jam, and I really like it with a little cheese on a cracker, especially soft, spreadable goat cheese, although anything fatty, white and creamy (brie) will work just fine. Try it out, let me know what you think, and have fun surprising people after they try some when they can’t quite put their finger on what that “special something” is! 

Black trumpet jam with brie and butternuts on a cracker

Perfect on a cracker with some cheese, or used wherever you would use a stonefruit jam.

Variations 

I use black trumpet mushrooms here, but there’s a number of different mushrooms you could use. Golden chanterelles and candy cap mushrooms would be my top two choices. 

Black trumpet jam with brie and butternuts on a cracker
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Maple Black Trumpet Mushroom Jam

A sweet jam made from fresh or dried black trumpet mushrooms. Makes about 2 cups.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Dessert
Cuisine: American, French
Keyword: Black Trumpet Mushrooms
Servings: 20

Ingredients

  • 2 oz dried black trumpet mushrooms
  • Water as needed to cover the mushrooms
  • ¼ cup dry sherry or marsala optional but recommended
  • ¾ cup maple syrup
  • ¼ cup white wine champagne, or apple cider vinegar
  • 1 pinch kosher salt
  • Fresh grated lemon zest to taste
  • 1 tablespoon nut oil such as walnut
  • 1 teaspoon vanilla extract

Instructions

  • Cover the mushrooms with warm water to cover and allow to hydrate for 10 minutes. Swish the mushrooms around to remove any grit, then remove to a cutting board and chop fine or until evenly textured (you can also pulse them in a food processor for a finer texture-your choice).
  • Put the mushrooms into a wide, pot with their soaking liquid, maple syrup, vanilla, sherry, salt and vinegar, and bring to a simmer and cook until the pot is nearly dry and is sticky and shiny, about 30-45 minutes.
  • Cool the mushroom jam, then add the lemon zest to taste, along with the nut oil. From here the jam can be refrigerated for 3 weeks or frozen. Use it where you would use fruit compote in dessert.
  • It can be added stuffings, or warmed up on it’s own. It’s especially good with cheese based desserts, like cheesecake, blintzes, etc.

More 

The Forager’s Guide to Black Trumpet Mushrooms

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Alan Bergo
Milkweed buds are the second-best edible part of t Milkweed buds are the second-best edible part of the plant, besides the pods in my opinion. They need to be cooked to be edible. 

I only pick from common milkweed in areas where there’s very large colonies. 

I leave some buds to flower on each plant, I also avoid any tops that have insects or monarch caterpillars. Plenty of food to go around. 

#milkweedisafoodplant #foraging #milkweedbuds #asclepiassyriaca
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
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