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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Boletes

Pigeon with Chestnut Boletes, Purslane, Onions and Gooseberries

Pigeon with chestnut boletes, gooseberries, onions, and purslane

After I found enough chestnut boletes to actually cook, I planned out a couple dishes they would go in with what I had in the fridge. The first thing was half food/half humor: cooking them with a few other very small things as a sort of play on tiny animals in a tiny land, like…

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Wilted Amaranth, Chesnok Garlic and Summer Wild Mushrooms

Wilted Amaranth With Summer Wild Mushrooms and Chesnok Garlic

I’ve been eating more and more amaranth in the past few years, for some reason I forgot I could wilt it like spinach. For a year or two all I did was put it in salads, and then it needs to be blended with other greens. If you use it raw, it can be a…

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Wild Mushroom Sourdough

Naturally Leavened Wild Mushroom Sourdough

When I first started to be interested in mushrooms I remember reading somewhere that pioneers, out of desperation, would make a sort of bread from puffballs. Ever since then, I’ve wanted to make, or just taste, bread made with wild mushrooms. There was only problem: I had no idea how to make bread. As fate…

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Slippery Jack Coffee Rub

Suillus or slippery jack mushroom-coffee rub

Come the end of fall It’s getting colder, the mushrooms are fewer and farther between and alot of times I’m just hoping not to get skunked. When the blewits, hens, shaggy’s, puffballs or parasols aren’t playing nice, I know I can probably run over to a patch of pine trees and grab a few slippery…

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Wild Mushroom Tartine with Purslane and Pickled Vegetables

Wild Mushroom Tartine

It’s the heart of wild mushroom season in the Midwest, the boom time when you can go to your favorite patch and come home with all sorts of different types. Multiple types of chanterelles, chicken and maybe hen of the woods, Aborted Entoloma, Lactifluus, lobster mushrooms, various black trumpets, coral mushrooms/Ramaria, Hygrophorus, all manner of…

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Midwestern Pine Porcini: Boletus subcaerulescens

Pine Porcini Mushrooms

Update 2020  With the help of other local mushroomers, I’m relatively certain that these boletes are Boletus subcaerulescens. I’ve updated this post with new images in-situ. One thing to mention about these that was so confusing, is the “sub-caerulescens” part of the epithet. “Almost blue staining” The confusing part of the name here, and why…

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A Raw Porcini Affetatti

raw porcini mushroom affetati

Years ago when I was working at Pazzaluna, I was on the garde manger station making hot and cold apps, salads, and desserts, as well as curating a daily changing selection of antipasti I came up with. One of my favorite snacks, and plates to make was the affetati, an Italian platter of cured meats….

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Bison Stew with Dried Bolete Mushrooms and Coffee

  The good part about the dead of winter is that I can run all the heavy stuff the line cooks like to make, or as we call it: fat kid food. Braised meats galore, pastas layered with cheese, sausage and breadcrumbs, different types of lasagna, ragus of beans and smoked meat, sauces made with…

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Wild Mushrooms With Garlic And Parsley

Wild Mushrooms With Garlic And Parsley

There are some recipes so timeless that they’re known across borders and cultures with the only change being their name. Wild mushrooms with garlic and parsley, or persillade, is one of those dishes.  In France, this would be called mushrooms with persillade. In Italian it’s known as mushrooms “la loro morte” roughly “cooked to their…

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Scaber Stalk-Gruyere Fritters

Leccinum mushroom and cheese fritters

Crispy on the outside, cheesy, and mushroomy on the inside, these fritters are simple to make, and can be cooked a number of ways besides frying. In a nutshell, they’re just basic pate aux choux dough with a duxelles of scaber stalk mushrooms and some cheese mixed in. Scaber stalks, a.k.a Leccinum mushrooms have a…

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Bolete Julienne

Fresh porcini mushroom julienne

Behold the julienne-a molten hot, cheese crusted, creamy mushroom extravaganza. Just about every hunter of Eastern European descent I’ve talked to has told me about this dish in some way shape or form, and for good reason. If you look around, there’s plenty of recipes for mushroom julienne out there, most using button mushrooms. When…

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Dark Beer Short Ribs, Dried Boletes And Root Vegetables

Shortribs braised with boletes and dark beer.

I often get asked things like “what’s your favorite mushroom” or “what’s the most interesting mushroom you’ve cooked with?”. They’re questions I can’t really answer, but there’s a particular shroom I like to mention as a conversation piece, since it’s a good example of the possibilities I see in boletes. The tricky part is that…

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Slippery Jack Gnudi, Ramps, Wild Rice, And Nettles

slippery jack mushroom gnudi recipe chicken fat bolete mushroom gnudi

Here’s a great recipe I donated to the non profit cookbook for the Cascade Mycological Society of Oregon. They were looking for recipes featuring slippery jacks, as well as a couple other underused species, like Lactarius. I’ve fought off Eastern European grandmothers a’plenty here in Minnesota for them, so you bet I have plenty of…

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Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

#candycaps #treslechescake #myteethfellout #wildmushrooms #wildfoodlove
ARISE #fungimancer #frostbite #morels #tisthes ARISE 

 #fungimancer 
#frostbite #morels #tistheseason #mushroomhunting #winter #offseasontraining
Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

#distillery #foragedcocktails #nocino #craftspirits #drinkatree #mnspirits #smallbatch #godscountry
Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

#budgetgourmet #gleaning #scavenging #meatismeat #roadkill #freefoods #finderskeepers #wastenotwantnot
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
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