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Foraging and Cooking Mushrooms, Wild and Obscure Food

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Cauliflower Mushrooms

Cauliflower Mushroom Steaks

Cauliflower mushroom steak recipe with caper pan sauce and romanesco

Cauliflower mushroom steaks are an analogy to one of the most popular recipes for hen of the woods I’ve shared: cutting them into big chunks and cooking like a piece of meat. Cauliflower mushrooms are like hen of the woods in that they’re often large–much larger than many other mushrooms, but unlike hens, cauliflower mushrooms…

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Steamed Cauliflower Mushrooms with Ponzu

Steamed cauliflower mushrooms with ponzu recipe

Oh how I love cauliflower mushrooms. Sparassis radicata, Sparassis crispa–I don’t care if they come from the East Coast, West Coast, or Timbuktu, all I know is that they don’t grow in the Midwest, for all intents and purposes. Once in a while, when our fall mushroom season winds down in Minnesota, I might order…

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White Risotto with Cauliflower Mushroom Ragu

white risotto with cauliflower or sparassis mushroom ragu

I love cauliflower mushrooms / Sparassis, but, honestly I think I like the texture more than the flavor. Don’t get me wrong, they taste excellent, but, it’s hard to find another mushroom with a similar texture. They’re just so unique. With that in mind, when I have access to some fresh cauliflower fungus, I cook…

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Cauliflower Mushroom-Cabbage Gratin

Cauliflower mushroom gratin

Cauliflower mushrooms have an interesting shape, kind of like a big floppy hen of the woods as opposed to a literal head of cauliflower (Ramaria, on the other hand, do resemble cauliflower in shape). The first few times I cooked them, I kept it pretty simple and just fried them up in butter, but eventually,…

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Cauliflower Mushrooms with Dandelion Farfalle

Cauliflower mushrooms with dandelion farfalle

Cauliflower mushrooms have such a great shape and texture. They’re big and fluffy like a hen of the woods, but unlike a hen, they don’t keep that texture when cooked, instead they deflate a bit and end up having the texture of noodles, so when I have some cauliflowers around I love to sneak in…

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Cauliflower Mushrooms / Sparassis

Cauliflower mushrooms

I’ll always remember the first time a cauliflower mushroom showed up in the kitchen, when I opened up a shipping container from my friend George Weppler (a former purveyor to Alice Waters at Chez Panisse) filled with a giant, beige, asymetrical noodle ball. I had never seem a mushroom like it. I don’t think I…

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Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

We’re really lucky to have such a vibrant community of small, local mushroom growers and related makers. Feel free to tag your favorite you like or one I should know about in the comments. 

#enokimushroom #mushroomgrowers #flammulinavelutipes #blanche #allthemushroomtags #wintermushrooms
Celebrated my birthday last night with a few stiff Celebrated my birthday last night with a few stiff spruce’n’sodas. The spruce tip liquor I collaborated on with @ida_graves_distillery drinks like a mildly piney gin. Dangerously easy to drink. #sprucetips #craftliquor #drinkatree #itsmybirthdaybitches #im25again
Social media can be a wall-to-wall, endless string Social media can be a wall-to-wall, endless string of triumphs. We all know reality isn’t like that, so with the snow melting here, I thought I’d share a funny maple season fail with you (at the time it was not funny).

I was making maple soda out of sap, sweetfern and syrup that I like. I’d kept the glass bottle of soda in the fridge for a couple weeks, waiting for a good time to get to it. I’d started the mother batch with a pinch of commercial champagne yeast, which is vigorous stuff. 

One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

Now, I use plastic restaurant cambros to make carbonated drinks. 💫

#fermentationfails #fail #soda #fermentation #explosions #dontrythisathome
My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

But, working with @shepherdsongfarm, trying to figure out creative, economical methods for butchery and whole carcass utilization for lamb and goat has pushed my creativity into new places. Grateful for that. 💫

If you get down on kidneys, I have a good version for humans on my site too. A good piece of charcuterie to know. 

Hand model @pgerasimo 

#grassfed #goat #eatmoregoat #kidneys #offal #dogtreats #rescuepitbull #editorialassistant
7pm ET tonight on @the_outdoor_channel I take @dan 7pm ET tonight on @the_outdoor_channel I take @danielvitalis hunting for mushrooms and pigeons in WI, then I cook dinner on the farm for @wild.fed, his outdoors series that shows that wild food is much more than just meat. 

If you don’t have the outdoor channel, you could use the free trial of @frndlytv that will let you watch it live. 

Finished dishes I did were pigeon brochettes with rams bacon, sunflower roulades and wild cherry sauce and pigeon, sweet corn and wild mushroom stew. 

#mushroomhunting #wildfed #foragerchef #outdoorchannel #pigeon #foraging
After watching an old episode of Munchies (see You After watching an old episode of Munchies (see YouTube/Vice) I scribbled down a prep for yellow foot chanterelles a Swedish food truck was making. They took flatbread (tonnebrod, but I use lefse, because 🇳🇴💪) piled high with hot yellowfeet and fresh kraut, mayo, Västerbotten cheese (fontina or Hushållsost are ok subs). 

It’s one of the best ways I’ve had yellowfeet, like a funky, cheese, Nordic burrito. Just killer. 

I even forgot my lefse and served some to family in a couple BS flour tortillas Grandma had (heresy, IK) —still didn’t suck. 

Props to @ingebretsens in Mpls for making their own lefse since my Norwegian Grandma wasn’t  around. I channeled her though. 

#midwestwinter #lefse #lefseforlife #youbetcha #oleandlenawouldbeproud #yellowfootchanterelles #wildmushrooms
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