• 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

Lactarius/Russula

Almond Candy Cap Cookies

candy cap mushroom cookies on wood with dried candy cap mushrooms

Simple butter cookies are a tried and true recipe for using up those dried candy caps, and David Arora even shares a recipe for them in his excellent book All That the Rain Promises and More (get yourself a copy if you don’t have one, it’s a good, portable reference for when you can’t bring…

Read More

Candy Cap Flan / Creme Caramel

candy cap mushroom flan recipe

Flan infused with candy cap mushrooms has been on my list to make for years now. I finally got to it, and, yes, it’s a great recipe for those delicious, maple-y tasting candy cap mushrooms, darling of mushroom enthusiasts the world round that they are.  Flan vs Creme Caramel  Real quick, for culinary nerds, flan…

Read More

Dried Lactarius Broth

Lactifluus volemus mushroom broth with shrimp mousseline dumplings

Snow is on the ground, and that means it’s time to start working through the mushroom stash. The first thing in my queue was a simple broth with shrimp dumplings based on an old recipe I used to run as a deep fried fish cake appetizer. The dumplings were just for fun since I was…

Read More

Nasturtium, Arugula, and Purslane Salad with Milkcaps and Shrimp

Seafood salad with arugula and marinated milkcap or lactifluus mushrooms (11)

The marinated milkcap mushroom preserves I talked about in this post are fine out of the jar, but even better warmed up and put on a plate with something. I love a good salad, and my nasturtiums have been in full swing, so whatever I made, I knew they’d be going in there. A great…

Read More

Mushroom Preserves with Tomato, Coriander and Chili

Lactifluus volemus or milk cap mushrooms marinated with tomato, coriander, and lemon

Here’s a great way to put up any mushroom, but especially those that have gills waiting to soak up juices, or need a little boost in the flavor department, as milkcaps and ho-hum mushrooms like Pluteus and Megacollybia rodmani do, milkcaps being vastly superior of the aforementioned three. The marinade is a little trick I…

Read More

Lactifluus Volemus with Shrimp, Smoked Paprika, Garlic and Parsley

Lactifluus volemus recipe

One of the most noticeable things about Lactifluus volemus is their smell, a sort of strong, cheesy, crotchy aroma. Whatever you want to compare it to, it’s strong, and it’s noticeable, as long as the mushrooms are fresh. The smell fades as it cooks though, and transforms into  delicious, nutty, mushroomyness. Here’s one of the…

Read More

Candy Cap Caramels

Candy cap mushrooms caramels recipe

Holidays remind me of seeing butter caramels sitting out on the counter at Grandma’s, or being wrapped for sale in the corner nook that’s always populated by different sweets at her house. I never ate a ton of them, but I’ve been having fun dreaming up caramels for a mignardise platter, a tray of small…

Read More

Candy Cap Mushroom Semifreddo

Candy cap mushroom semifreddo_

A while ago at the restaurant I got a wild hair and was craving candy cap mushrooms in some kind of dessert. I’d made ice cream, bread pudding, marshmallow, custard, all the usual things, but I wanted something a little different. I also know that they’re a hard sell in Minneapolis since most people have…

Read More

Lactifluus Volemus

Lactifluus volemus

I’m lucky and grateful to have a network of friends that hunt different plants and mushrooms. We share information on places we’ve hunted, seasonal changes, what’s coming up when, and it helps to have company sometimes since mushroom hunting is for the most part a solitary sport. Last year my friend Matt, a local artist…

Read More

Baby Bok Choy In Lactarius Broth With Quail Eggs

Bok choi in Lactarius mushroom broth with quail eggs.

Here’s a recipe I created to use dried Lactarius salmoneus, donated to the Cascade Mycological Society for their cookbook. When powdered and made into a broth, you’d be hard pressed to say it isn’t chicken stock. From my experience, different dried Lactarius resembling deliciosus, rubrilactus, and sanguifluus will give similar results. The recipe is designed…

Read More

Saffron Milkcaps With Chickpeas, Tomato, and Gran Queso

In Spain, hands down the most famous is the rovellon, or saffron milkcap. This particular recipe I made for the Cascade Mycological society’s cookbook. Chickpeas are popular in Spanish cuisine, and gran queso is a famous, slightly salty cheese from the region. Combining the chickpeas and cheese with a little chopped, peeled tomato, and some…

Read More

Lactarius Indigo Vinaigrette

Lactarius Indigo Vinaigrette

I went through a phase where whenever I found Lactarius indigo growing I tried to come up with preparations that would keep their blue color. This is one of the more interesting ones: a blue mushroom vinaigrette. It’s not the type of vinaigrette you’re going to throw on a salad, since you won’t be able…

Read More

Bleeding Milkcaps / Lactarius Sanguifluus

Bleeding milkcaps or lactarius sanguifluus

From my experience, finding Lactarius that are good for the table is tough. There’s always bugs to compete with, but they just aren’t as reliable as a good old chanterelle, black trumpet, chicken/hen of the woods, or morels where I live. One year I’ll see more than you can pick with a wheelbarrow, then next…

Read More

  • Go to page 1
  • Go to page 2
  • 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