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FORAGER | CHEF

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

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Boletes

Leccinum and porcini wild mushrooms from Minnesota

Bolete mushrooms are the fleshy mushrooms with pores under the cap instead of gills, including the famous porcini and many others. The classifications in the links below are the four most common genera I'm most familiar with, but know this is only a sample of the boletes that are out there, so know there are more boletes to find. The rest of the posts below are a catch all for posts on boletes or where I think they would work well in one way or another. Use it as inspiration.  

Porcini 

Tylopilus 

Slippery Jack 

Leccinum 

Old Man of The Woods

Old man of the woods mushroom or Strombilomyces floccosus

I’m a wild mushroom devotee. Hunting mushrooms, researching, harvesting, cleaning, cooking, preserving-I love it all. Up until now, I’ve only shared mushrooms I enjoy eating. The old man of the woods (Strombilomyces) is one I do not like, eat, or tell others they should eat. In fact, it’s got to be one of my least…

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Smoked Oxtails with Dried Mushrooms and Tomato

Smoked Oxtails with Boletes and Tomato (8)

Oxtails charred over a wood fire and braised with dried boletes, stock and tomato is a great way to enjoy one of the finest cuts the cow has to offer.  Literally the richest, most dense, collagen-packed meat on the animal, oxtails are a special treat, and I make sure to scoop up a few packs…

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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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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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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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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
2022 James Beard Nominee
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Alan Bergo
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
Bluebell season. Destined for a Ligurian ravioli Bluebell season. 

Destined for a Ligurian ravioli as a replacement for the traditional borage greens. 

#mertensiavirginica #virginiabluebells #spring #foraging
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