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

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Nasturtium Salad with Milkcaps and Shrimp

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Seafood salad with arugula and marinated milkcap or lactifluus mushrooms (11)The marinated milkcap mushroom preserves I talked about in this post are fine out of the jar, but even better warmed up and put on a plate with something. I love a good salad, and my nasturtiums have been in full swing, so whatever I made, I knew they’d be going in there. A great variation on a simple cold salad is a sort of lunch-type dish I’ll make on occasion where something warm is placed on the greens-sauteed mushrooms are common.

I use shrimp here, but scallops, or even something like good canned crab, gently warmed up in some butter would be great too. You could also use pieces of chicken or poultry, preferably hunks of chicken thigh, roasted in a hot pan to crisp the skin, then rested and chopped into bite-sized morsels, and spooned on the greens, along with any juice they give off.

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

Marinated milkcaps with tomato, coriander, lemon and chili.

The greens wilt a bit as you eat them, and mix them around with the hot things spooned on and around them, but they keep a bit of their crunch and life-perfect for a light meal, or when it’s hot outside. With a cold glass of rose and a crust of good bread to mop up the juices of the marinated mushrooms it’s excellent. I’m just going to outline a method here without proportions as it’s very simple. Use whatever you have on hand and make it your own. For each person, assume four 16/20 per-pound sized shrimp. For the greens, I used nasturtiums, verdolagas / purslane, and arugula, but feel free to use your favorite fresh salad greens. 

Seafood salad with arugula and marinated lactifluus volemus milkcap mushrooms (4)

Seafood salad with arugula and marinated milkcap or lactifluus mushrooms (11)
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Nasturtium, Arugula, and Purslane Salad with Milkcaps and Shrimp 

Nasturtium, arugula and purslane salad with milkcap mushrooms and shrimp

Ingredients

  • 1 recipe marinated milkcap mushrooms
  • 4 16/20 shrimp per person or 10/20 scallops, chicken can also be substituted
  • Kosher salt and fresh ground black pepper to taste
  • Fresh greens from the garden and wild spaces in between, washed, and dried well-I used purslane, arugula, and variegated nasturtium leaves
  • Fresh green onions to taste, optional
  • Cooking oil for searing the shrimp
  • Extra virgin olive oil for finishing
  • Fresh lemon wedges optional

Instructions

  • Warm the marinated mushrooms and get them hot, but make sure they don't evaporate too much juice, which will function as the salad dressing.
  • Meanwhile, Heat some oil in a pan, such as cast iron, large enough to accommodate the number of shrimp or scallops you'll be searing.
  • It is absolutely crucial the crustaceans not touch while searing, unless you like your shrimp stewed. While the oil is heating, arrange the shrimp on a platter and season with salt and pepper, then, when the oil is lightly smoking, sear the shrimp deeply on one side, then flip and turn off the heat while you assemble the salad.
  • Mound the salad on room temperature plates, spoon some of the still hot mushrooms and their juice over the top, and finish by placing a few shrimp on each plate. Drizzle each plate with a little olive oil, then serve at once with the lemon wedges, and a little crusty sourdough to soak up the juices.

 

Related

Previous Post: « Marinated Wild Mushrooms with Tomato and Coriander
Next Post: Beefsteak Mushroom Relish »

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  1. Mushroom Preserves with Tomato, Coriander and Chili says:
    August 31, 2019 at 7:00 pm

    […] Warm up the mushrooms, saute some shrimp, then spoon it over fresh arugula, purlsane, and nasturtiums and let it wilt. Drizzle with olive oil and a dash of lemon. See the method here. […]

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FORAGER | CHEF®
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Alan Bergo
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
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
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