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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 

Eating the Old Man of the Woods

Old man of the woods mushroom or Strombilomyces floccosus

I’m a wild mushroom devotee. Hunting, 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 favorite…

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Smoked Oxtails with Dried Wild 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, as well as a good dried wild mushroom recipe.  Literally the richest, most dense, collagen-packed meat on the animal, oxtails are a special treat, and…

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Foraging and Cooking the Cornflower Bolete

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

The beauty of nature is all around us, and with mushrooms, if there’s a better foraging 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 best example I…

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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

Gyroporus castaneus chestnut bolete mushroom

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 love…

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
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Alan Bergo
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
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
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