• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

  • Home
  • About
  • Mushrooms
    • Mushroom Species Archive
    • Posts by Species
      • Other
        • Lobster Mushrooms
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Red Cinnabar
        • Yellowfeet
      • Gilled
        • Matsutake
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
        • Fairy Rings
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Elderberry
      • Nannyberry
      • Wild Blueberries
    • Wild Herbs and Spices
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged
    • Poultry
    • Fish/Seafood
    • Offal
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • The Wild Harvest
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Chanterelles | Hedgehogs | Trumpets | Gomphus | Yellowfeet | Cinnabars

Minnesota golden chanterelle on a white oak leaf

Chanterelle Spaghetti with Roasted Garlic-Wine Sauce

Chanterelle mushroom spaghetti with roasted garlic sauce and herbs in a ceramic bowl on black walnut background

Earlier this year my former chef, friend, and mentor Chef Andy Lilja gave me a ring during chanterelle season to tell me how awesome his dinner was. Some of my favorite recipes are those from my chef friends, either restaurant staples, or things that they make at home, and I keep track of them whenever…

Read More

Mushroom Fricasee Fredy Girardet

Fricasee of chanterelles, porcini, lobster mushrooms, and laccaria recipe

Old cookbooks are a wealth of knowledge. Back in the day, it didn’t matter how many art directors were on set for the photo shoot, and how many different plate props you had, good food was just good food. One of my favorite old books is Fredy Girardet, a famous Swiss chef who reached the…

Read More

Cooking Wild Mushrooms with the Wet Saute

Boiling chanterelle mushrooms in water before sauteeing

A while ago a video on cooking mushrooms started circulating in the online community that turned a lot of heads, at least in my world. In a nutshell, the video discussed the benefits in depth (see the video) of adding water to mushrooms before they’re sautéed. At first, I thought l “ok science guy, the…

Read More

Scallopini with Pickled Wild Mushrooms and Brown Butter

Venison scallopini with pickled wild mushrooms and mint

I tell people over and over to make mushroom conserve when they have a great harvest of small buttons, especially chanterelles: golden chanterelles, hedgehogs, blue chanterelles especially, although lobster mushrooms and polypores like chickens, hens, and Ischnoderma work good too. See the master recipe for mushroom conserve here. The reason isn’t because I eat pickled…

Read More

Pork Terrine with Chanterelles and Foie Gras (Pate de Girolles)

Pork terrine with chanterelles and foie gras

When I was in Provence on vacation a few years ago, some of the best food I had wasn’t in fancy restaurants, it was in small places, you know, spots where locals hang out. The good spots, independent and run by families, most of them. One of the best memories I have of eating was…

Read More

The Blue Chanterelle

Polyozellus multiplex or clustering blue chanterelles

I remember a time when I knew the word chanterelle, a type of golden mushroom French chef’s loved, and, that was it. Even after I cooked my first ones in a restaurant, I still only knew the golds. I knew nothing. I don’t think I could’ve ever imagined how complex and beautiful Nature’s chanterelle palette…

Read More

Blue Chanterelle Jerky

Polyozellus multiplex or blue chanterelle mushroom jerky

When I started pulling apart clusters of blue chanterelles / Polyozellus multiplex in my kitchen, just handling them told me one of the first things to do. These are fascinating mushrooms, with a scent that’s almost smoky, and a texture that’s tender and soft. I thought they could make even better jerky than hen of…

Read More

Grouse Wild Rice with Wild Mushrooms

Parched wild rice with sharptail grouse, dried ramps, and blue chanterelles

While I was up north hunting matsutake last week, I completely forgot that I was going to be hunting at the same time as grouse season opener. As I walked on the trails I’d charted, it seemed like every 30 minutes or so I’d inadvertently flush a few birds. After two birds made me jump…

Read More

Pig Ear Mushrooms / Gomphus clavatus and Friends

Pig ear mushrooms or gomphus clavatus

Mushroom hunter: “Hey Alan, do you know what mushroom this is?” Me: “Err, hold on, ok. Send me your GPS coordinates immediately along with panorama photos and no harm will come to you or your family.” That sort of scenario is why I sift through plenty of ID requests and pics from random numbers every…

Read More

Pig Ear Gomphus Tacos

Pig Ear Mushroom or Gomphus Tacos

Gomphus clavatus are an increasingly rare edible mushroom also known as the violet chanterelle, the pig ear, and likely a bunch of different cultural specific names I don’t know of yet. These pictured in the recipe are actually a rare version of Gomphus clavatus that grows with hardwoods as opposed to pine, currently called pseudocraterllus…

Read More

Yellowfoot Chanterelle Broth with Tiny Pasta

Yellowfoot chanterelle soup recipe with pasta

Midwestern yellowfoot chanterelles are small–no doubt about it. As such, their the sort of ingredient that is so difficult to source in volume as to make them near impossible to find on a restaurant menu, no matter the cost. They’re literally a chef’s dream, and I made one of the best wild mushroom soups I’ve…

Read More

Caramelized Shallots and Black Trumpets

Caramelized Shallots and Black Trumpet Mushrooms

An ode to all things dark and sweet, here’s a recipe to up those fresh or dried black trumpet mushrooms: mixed in with some caramelized shallots and reduced down to a sweet-savory condiment for a hunk of meat, although it makes a great tart filling, coarsely chopped, too. It came about as I was looking…

Read More

Linguine with White Clam Sauce and Chanterelles

Linguine with white manilla clam sauce and chanterelle mushrooms

If you pick chanterelles you know the excitement that comes with the first buttons of the year, and picking what recipe you’ll make with the first teeny guys is something I really look forward to. Bright egg-yellow, rock hard wine corks that squeak like cheese curds when you chew them whole, giving off whiffs of…

Read More

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 5
  • Go to Next Page »

Primary Sidebar

Pre-Order MY BOOK

Categories

Forager Chef

Forager Chef

Instagram

foragerchef

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
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework