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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Boletes

Cornflower Blue Bolete

Gyroporus cyanescens or the cornflower bolete, an edible blue staining bolete

An edible blue-staining bolete The beauty of Nature is all around us, and with mushrooms, if there’s a better parlor trick than showing someone whose never seen it a mushroom stain deep blue after being cut, I don’t know it. Gyroporus cyanescens a.k.a the cornflower (as in cornflower blue), or blueing bolete is probably the…

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French Lentils with Sauteed Wild Mushrooms

Lentils with lovage soffrito and Gyroporus cyanescens recipe

When I got back from hunting with a bag full of fresh Gyroporus cyanescens, one of the only boletes I prefer fresh to dried, this is what I made. It’s super simple, and just a snapshot of the simple European food I usually cook at home. First you make a soffrito by finely chopping some…

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Toasted Porcini Aioli

Toasted dried porcini mushroom aioli recipe

During the Winter after a really good year for boletes (likely the legendary Pallidoroseus haul of 2013) I started making all kinds of things with my dried shrooms. Cooking with European porcini is easy: just throw them in anything and the flavor will take over. The porcini I pick in Minnesota (Boletus atkinsonii, or whatever…

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Slow Roasted, Bolete-Crusted Lamb Rack

Slow roasted rack of lamb with bolete crust, jus, spinach and chanterelles

This slow-cooked, fall-off-the-bone-soft, bolete mushroom-crusted rack of lamb will rock your world. Rack of lamb is an intimidating thing for most home cooks as they’re expensive, and it doesn’t help that they’re small, touchy, and can overcook in just a few minutes either. And, depending on how your rack is trimmed, and how the animals…

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Double Mushroom Ravioli

Dried bolete mushroom ravioli with bolete mushroom filling

A few years ago I got a request from a reader to make “double mushroom ravioli” or ravioli with dried mushrooms in the dough and filling. I spent a few days tweaking a couple batches, but, as luck will have it, I accidentally selected something wrong and named the images incorrectly, which meant they ended…

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Steak Aux Poivre with Dried Bolete Sauce

Peppercorn steak with dried wild mushroom sauce

I learned to make steak aux poivre from watching my old chef from Rome, Angelo. Most of the time, he kept things pretty American-friendly, but the hanger steak aux poivre was done the old way: dredging the whole damn thing in freshly ground, coarse black pepper, then searing in a red hot pan. Oh, and…

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Chrome-Footed Bolete

The Chome-footed bolete, or Harrya chromapes, Tylopilus chromapes, Leccinum chromapes

My friend has one of those private land patches, the kind you keep to yourself. Typically we might try to go there together specifically for black trumpets during the season, and the picking is incredible–calling it hunting is not even the right term when you bring a scissors instead of a knife. Some years it’s…

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The Chestnut Bolete

Gyroporus castaneus chestnut bolete mushroom

That, that is a very small bolete, is what I thought the first few times I ran into Gyroporus castaneus, also known as the chestnut bolete. Most of the time when I find them they’re itt-bitty, teeny-tiny, and scattered. So scattered in fact, that it’s easy to just pay them no mind, I mean, I…

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Jaegerschnitzel with Leccinum Gravy and Acorn Spaetzle

Venison jaegershnitzel with Leccinum mushroom sauce and acorn polenta

The snow is quickly melting, and I’ve been working hard to use up my stores of 2018 preserves. I have a lot of mushrooms and game (mostly venison), but, it was a great year for acorns too-I discovered a new white oak that gave the best acorns I’ve had yet. Thinking of how I could…

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Non-Bitter Tylopilus

Tylopilus indecisus or ferrugineus mushrooms

Boletes! Hot damn, they’re everywhere!  Is a typical summer scenario after a heavy rainfall. The heart of bolete season, in the middle of Summer in the Midwest, is *the* fairy tale mushroom season for me, with fungal scenes all over the place, each one something you could make a project out of in a viewfinder,…

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Chicken Fat Bolete Caramelle

Chicken fat bolete caramelle pasta

2018 update Forgive me for the silly plating, I, like a lot of chefs, I went through a paint brush stage. It’s much cleaner to spread dollops of the celery root sauce out with a spoon or ladle. Italian food was what drew me into the kitchen in the first place. Story goes that I…

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Lamb Broth With Boletus Pallidus and Rice

Lamb Consomme With Pine Porcini and Rice

Whole animal butchery is something I’ve wanted to be more skilled at for a number of years. Sure, I’ve purchase thousands of pounds of ruminant meat and try to process whole fowl whenever I can, but whole lamb, pigs, and cows can be big, costly and intimidating. Luckily my girlfriend has a farm where all…

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Duck Egg-Ricotta Omelet with Boletes, Herbs and Chickweed

Duck egg-riccota omelet with pine boletes, chickweed, milkweed flowers and herbs ,

I have a lot of friends who hunt mushrooms, but my friend Olena is a special one. She’s from Eastern Europe, and as you might expect has the penchant for hunting mushrooms that so many people from the region do, but with a few differences from some of the others I’ve ran into in the…

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Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
100% wild candy bars. I don’t usually make raw v 100% wild candy bars. I don’t usually make raw vegan snacks, but when I read about Euell Gibbon’s wild hackberry candy bars I had to try them. The  originals were just crushed hackberries and hickory nuts, but, I’ve read that Euell grew to dislike the crunch of hackberry seeds later in life. 

Here’s the thing though, if you sift the hackberry flour, you get a fun texture, with no worries about cracking a tooth. 

These are equal parts ground hackberries, dried wild blueberries, and hickory nuts, with a splash of maple syrup to bind.

The end product is a shelf stable, nutrient-packed bite filled with protein, carbohydrates, fats and natural sugars infinitely adaptable to your local landscape.

The texture is chewy and nougat-like, and now I’m curious to see how they’d perform baked in recipes that use frangipane or almond paste. 

#euellgibbons #energybars #hackberry #crushin #paleobreakfast #tradionalfood #wildfoodlove #rawfoods
Hackberry milk spoonbread with black walnuts and c Hackberry milk spoonbread with black walnuts and chokecherry gastrique is one of the dishes @credononfiction and I filmed for @headspace. 

I cook hackberry milk with cornmeal and maple syrup, whip some egg whites and fold them in, then bake. Eats a bit like crust-less pumpkin pie, if pumpkin pie came from a tree. 

#hackberry #souffle #wildfoodlove #chokecherry #blackwalnuts #brunching
Hackberry milk is a sort of rustic nut milk made f Hackberry milk is a sort of rustic nut milk made from ground hackberries and water. I grind the berries to a meal, then simmer with 3x their volume of water, strain through a chinois (without pressing) season with maple and a pinch of cinnamon. Tastes like pumpkin pie in a glass, also a decent cooking medium. 

#hackberries #nutmilk #foraging #wildfoodlove #celtisoccidentalis
Are hackberries a fruit? A nut? They're a bit of b Are hackberries a fruit? A nut? They're a bit of both. They also contain protein, fat, and carbs, and the oldest evidence of humans enjoying them goes back 500,000 years. Right now is the best time to harvest them in the Midwest as the leaves have fallen. The full break down and introduction to them is in my bio. 
#hackberry #celtisoccidentalis #winterforaging #wildfoodlove #traditionalfoods #manbird
If you’re in the Twin Cities the nocino I collab If you’re in the Twin Cities the nocino I collaborated on with @ida_graves_distillery for 2020 is on the shelves @surdyksliquor along with our spruce tip liquor. I’d give it a couple weeks before they sell out. 

Brock did a good job on this one: mellow flavor that almost reminds me of a tootsie roll, with spices and mellow tannins. 

#nocino #liquor #distillery #craftspirits #blackwalnuts #mnwinter
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