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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Boletes

Poussin With Bolete Pan Sauce

poussin with bolete wine sauce baby spring onion, and gouda semolina

  Boletes are wonderful, and  versatile in the kitchen, but they do require some know how to properly bring out their flavors, especially if you are dealing with slippery jacks. Currently in the fridge is two varieties of Minnesota boletes, leather veiled boletes, and a couple “bouchons” of boletus rex veris, or spring porcini. The…

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The Leather Veiled Bolete

paragyrodon sphaerosporus toy top bolete

Paragyrodon sphaerosporus is a long name for a slightly complicated mushroom. On one hand, they’re a bolete that’s relatively easy to find and identify. I’ve enjoyed eating this mushroom on occasion since it’s bug free and cooks up reasonably well, better than a lot of slippery jacks that it resembles in flavor and aroma. However,…

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Scaber Stalk / Leccinum Mushrooms

scaber stalk leccinum mushrooms birch bolete edible minnesota

There’s a lot of boletes out there to hunt, and they can be mystifying to try and identify if you’re trying to make a meal out of them. Scaber Stalks, also known as Leccinums, Aspen or Birch Boletes, are one of the more easy boletes to identify. Well, hold on, saying that they’re easy to…

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Chicken Fat Bolete Mushroom or Suillus Americanus

chicken fat bolete suillus americanus edible minnesota

The Chicken Fat Bolete, a funky looking, relatively unloved mushroom. The best part about picking these is that every year I inevitably have to try and beat the Eastern European population of the Twin Cities to the spots where these grow in order to get them first. Essentially, these are a type of slippery jack…

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Porcini or King Bolete Mushroom

porcini, minnesota porcini, boletus edulis

Pictured above is not the dried mushrooms you see in the grocery store. True, North American porcini can be insanely difficult to hunt, and even when you do find them, others may have gotten to them first. The window of perfect harvesting can be a couple days, and that is why these are truly treasures…

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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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