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

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Summer Vegetable Tagine, With Lobster Mushrooms

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Lobster Mushroom TagineLobster mushroooms start to fruit heavy in late summer right when gardens and vegetables are at their peak of production. I don’t have a garden, but I gather from one often, and when the squash, corn, peppers, broccoli, greens, onion, potatoes and all the other good things start to go crazy; they demand to be used together.

lobster mushroom hypomyces

Lobsters stick out like a sore thumb.

There’s no problem with throwing all the vegetables in a hot pan with some fat and salt, but it’s fun to have different things in your back pocket. My culinary training was European, but I do have a few different things that are tried and true, this vegetable stew of sorts is one of them. It’s also super easy to throw together for a quick dinner.

Lobster Mushroom Tagine
Lobster Mushroom Tagine
Lobster Mushroom Tagine

A tagine is technically a slow cooked North African dish that should be cooked in the cool-looking funnel shaped clay dishes you’ve probably seen at high end cooking stores.

This one isn’t cooked in a tagine, but the North African spice mixture called Ras-el-Hanout that’s used in it justifies the name in my opinion, and I’ve been to plenty of restaurants where chefs use the same creative license. Ras el Hanout, basically fancy curry is great if you have some, but no worries, basic madras curry powder will work too, or if you have a favorite spice-curry type blend, add it by all means.

You could also just call this “curried lobster mushrooms and vegetables”. That being said, think of it as a kitchen sink approach to all the vegetables of summer you like, the more variety the better, but make sure to pay attention to the cooking times of each vegetable to make sure they’re done at the same time-not mushy, and not under done.

For example, broccoli I blanch separately from other vegetables in boiling salted water to ensure even cooking and then add it at the end just to heat it through and prevent it from going soft. Finally, make sure to leave in the chickpeas, they just need to be in there.

Lobster Mushroom Tagine

Lobster Mushroom Tagine
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Summer Vegetable Tagine, With Lobster Mushrooms

Basically really good lobster mushroom and vegetable curry
Prep Time45 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian, Moroccan
Keyword: Curry, Lobster Mushroom, Tagine
Servings: 2

Ingredients

  • Roughly 1.5 lbs mixed summer vegetables like corn tomatoes, broccoli, squash, eggplant, kale, potatoes, peppers, etc, cut into shapes that will fit onto a large soup spoon
  • 1/2 cup sweet yellow onion diced 1/2 inch
  • 1/2 lb fresh lobster mushrooms washed, cleaned and trimmed if needed, and cut into 1 inch pieces
  • 1/2 cup cooked or canned chickpeas
  • 1.5 cups chicken or vegetable stock preferably homemade
  • 1 teaspoon fresh grated ginger I use a microplane grater but you can just mince it too
  • 1 teaspoon fresh grated garlic ""
  • Fresh chopped mint or cilantro to garnish
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 cup thick greek yoghurt or more to taste
  • 1/4 cup cooking oil ghee or lard, plus 1 tablespoon
  • 1 Teaspoon ras el hanout or curry powder

Instructions

  • In a wide pan, (I recommend a 10 inch saute pan with high sides) saute the lobster mushrooms over medium high heat until caramelized and golden, season to taste with salt, then remove from the pan and reserve.
  • Reduce the heat to medium and add 1 tablespoon of oil and the onions.
  • Cook the onion until soft then add the garlic, ginger and ras el hanout and cook for 30 seconds.
  • Add the chickpeas and broth and simmer for a few minutes, then add the rest of the vegetables and cook until just tender.
  • Season the mixture to taste with salt, then double check the seasoning, adjust as needed then add the lobster mushrooms back to the pan just to heat through.
  • To plate the dish, divide the vegetable mixture evenly between preheated bowls, then top each with a dollop of the yogurt and fresh chopped mint, then serve immediately.

Notes

Sometimes at the restaurant I'll switch how the chickpeas show up in the dish. Making a firm polenta out of chickpea flour, cutting it into cakes and browning them, then putting them in the base of the bowl as a starch component is a great way to get them in there too.

Related Links

Guide to Lobster Mushrooms

 

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
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Alan Bergo
Sometimes I forget we have good traditions in Amer Sometimes I forget we have good traditions in America too. Case in point: bourbon. 

TIL about American traditions, and the role of the white oak in aging. Tasted some of that sweet nectar too. 

The rye finished in rum barrels smells like pure maple syrup 🤤. @angelsenvy

#bourbon #whiskeyrow #angelsenvy #whiteoak
Summer veg PSA: One of the edible plant parts I co Summer veg PSA: One of the edible plant parts I cover in my book you might not know are squash and pumpkin shoots. 

Tender and delicious, these are eaten around the world. The US is still coming around, but I see them occasionally at farmers markets. 

I like to give them a dip in boiling water to wilt them quick, then toss them with some fat or stir-fry them quick. The little curly-cues make them look like fairy tale veggies to me. 

#squashshoots #cucurbitaceae #eatmoreplants #kehoecarboncookware
Shaved cattail rhizomes with smoked trout, chickwe Shaved cattail rhizomes with smoked trout, chickweed, lemon, hickory nut oil and tarragon from the @wild.fed shoot. 

I spent a couple days trying to cook the rhizomes, and it works, but raw is my favorite prep. 

I add some smoked trout both for the salty pop and because it’s fun to mix aquatic edibles. Runner bean flowers for a splash of color. 

#cattails #foraging #chickweed #runnerbeans #saladsofinstagram
Long, fun day snatching crayfish out of the water Long, fun day snatching crayfish out of the water by hand with Sam Thayer and @danielvitalis for @wild.fed 

Daniel and Sam were the apex predators, but I got a few. 

Without a net catching crayfish by hand is definitely a wax-on wax-off sort of skill. Clears your mind. 

They’re going into gumbo with porcini, sausage and milkweed pods today. 

#crayfish #ninjareflexes #waxonwaxoff #normalthings #onset🎥🎬
Working all day on preps for cattail lateral rhizo Working all day on preps for cattail lateral rhizomes and blueberries for this weeks shoot with @wildfed 

Been a few years since I worked with these. Thankfully Sam Thayer dropped a couple off for me to work with. They’re tender, crisp and delicious. 

Sam mentioned their mild flavor and texture could be because they don’t have to worry about predators eating them, since they grow in the muck of cattail marshes. 

I think they could use a pet name. Pond tusk? Swamp spears? Help me out here. 😂

Nature makes the coolest things. 

#itcamefromthepond #cattail #rhizomes #foraging #typhalatifolia
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
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