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FORAGER | CHEF

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

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Lobster Mushrooms

Wild edible lobster mushrooms or Hypomyces lactiflourum (2)

A fascinating creation of nature, lobster mushrooms are the result of a fungus parisitizing Russula and/or Lactarius mushrooms that changes their shape, improves their flavor, and gives them a bright red-orange color. These are incredibly versatile mushrooms, and highly appreciated by chefs and sold commercially in large quantities. They can also be found in large quantities by you.

If you're new to lobsters, check out my intro to lobster mushrooms. If you have some you'd like to cook, try my lobster mushroom cakes or lobster rolls first and branch out from there.

Wild Mushroom Chowder

Wild Mushroom Chowder with hericium and yellowfoot chanterelles

A good, simple chowder made with wild mushrooms has been a reader request for a while here that I finally got around to posting. It comes together in just under an hour, and is a good way to use some fresh or dried wild mushrooms if you need a bowl of comfort food.  A soup…

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Wild Mushroom Tacos

Wild mushroom tacos recipe made with shrimp of the woods mushrooms

If you’re a mushroom hunter, the thought of making wild mushrooms tacos has probably crossed your mind, as it has mine. The thing is, wild mushroom tacos aren’t some gringo adaptation, or heretical thing, they’re actually a traditional way of preparing mushrooms in certain parts of Mexico, specifically (to my knowledge, chime in if you…

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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…

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Lobster Mushroom Rolls

Foraged Lobster mushroom rolls recipe

Lobster mushroom rolls are a solid way to enjoy your harvest, and one of my favorite vegetarian mushroom recipes.  Lobster rolls are usually a pretty simple thing: really fresh lobster, mayonnaise, and maybe some chives or celery, since it’s all about the lobster. But lobster mushroom rolls, if they’re going to taste like anything, need…

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Lobster Mushroom Ratatouille

Lobster Mushroom Ratatouille recipe

Nothing says the peak of summer like a dish of ratatouille, that classic French dish of summers bounty made from zucchini, eggplant and tomato delicately scented with herbs. This year, with a fridge full of lobster mushrooms calling my name, I decided to make a version substituting lobster mushrooms for zucchini. I wanted to remove…

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Braised Lobster Mushrooms with Tomato and Leek

Braised lobster mushroom with tomato and leek recipe

Way back, a long time ago, I wrote a recipe for braising a lobster mushroom whole, and, while it was an ok way to cook them, as the years past, the recipe has been on my list to update, so here you go. The original recipe was a simple stewed mushroom cooked whole, and while…

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Lobster Mushroom Confit

Lobster mushroom confit recipe

I’d struggle to think of anything that wouldn’t be good seasoned and cooked covered in fat with herbs, and lobster mushroom confit is no exception. Even though mushrooms will never get fork tender like a pheasant thigh, or a goose leg, they’re still great candidates for confit, but especially chunky, ones like lobster mushrooms. Lobster…

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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…

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Alan Bergo
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
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