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FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Honey Mushroom Recipes

Edible honey mushrooms or Armillaria mellea
Honey mushrooms (various types of Armillaria) are an intermediate skill level mushroom that are delicious, enjoyed around the world, and can be found in large quantities. If you're new to them, please refer to my basic guide to honey mushrooms first. If you have some you'd like to cook, I'd start with some simple wild mushroom recipes like Honey Mushroom Goulash, marinated honeys, or traditional Honey Mushrooms in Sour Cream Sauce.

Slow-Cooked Honey Mushrooms and Shrimp of the Woods

Slow cooked honey and aborted entoloma mushrooms

If you hunt mushrooms in the fall, you’re probably familiar with honey mushrooms. If you’re familiar with honey mushrooms, you probably know the shrimp of the woods or aborted entoloma. The wild mushroom recipes on this site are often inspired by things I have at the moment. Since these two mushrooms often grow in close…

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My Favorite Marinated Honey Mushrooms

Marinated Honey Mushrooms recipe

I like to cook honey mushrooms in all kinds of wild mushroom recipes, but these marinated honeys are the first thing you should make if you’re new to them, or if you’re a honey-harvesting veteran who’s looking for something new tricks. They’re delicious, addicting, and a fun compliment to a charcuterie platter. Most of us…

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The Salt Cellar’s Beef Burgundy with Honey Mushrooms

Venison neck and honey mushroom bourguignon

Once the cold weather hits, a good Bourgignon with mushrooms is one of the first things that I usually make each year. If you’re wondering what it is, it’s just beef Burgundy. Here I use venison neck but another stewing cut will work. You take some stewing meat, soak it in decent red wine overnight,…

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Honey Mushroom Gulyas / Goulash

Venison goulash or gulyas with honey mushrooms recipe

Honey Mushroom Goulash / Gulyas has been in the works for years over here, and I’m excited to finally share it with you. It’s without a doubt, one of the best things I’ve had with them, and, it’s pretty traditional, more or less. I know I’ll get some contentious comments about my creative liberties here,…

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Honey Mushroom and Beef Runzas / Bierocks

Beef and honey mushroom runzas or bielbocks

Back at the Salt Cellar there was an older couple that would come in every weekend, the staff and I called them our favorite couple. Salad, split entree, then they’d each have a different scoop of ice cream to share. I loved talking to them in between pushes on Friday or Saturday nights. The man…

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Pan Roasted Honey Mushrooms

Pan Roasted Honey Mushrooms

A couple years ago I shared a wild mushroom recipe I borrowed from David Arora for cooking honey mushrooms (Armillaria mellea and others) alongside their peeled stems, which is useful when you find a bunch of honeys that have grown to have large or long stems, assuming that the bugs didn’t get to the stems…

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Sweet and Sour Venison-Honey Mushroom Soup

sweet and sour venison soup with honey mushrooms

Hot and sour soup! Is it Asian food? Nope. Asian cuisine is not the only one to take advantage of the awesome combination of sweet and sour. There is another locale that values the combo of sweet and sour, and it’s Eastern Europe. Just thinking about a bowl of sour, sweet, meaty soup makes my…

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Honey Mushrooms

Edible honey mushrooms honey fungus, or Armillaria mellea

  Honey mushrooms (various Armillaria species)  are one of the best fall mushrooms out there, with a caveat or two. If the conditions are right, you could walk out of your favorite patch of woods with a literal truckload of these, it’s all about timing though. When I describe them to people who want to…

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
streaming on @tastemade

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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