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Foraging and Cooking Mushrooms, Wild and Obscure Food

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Lobster Mushrooms | Hypomyces lactiflourum

lobster mushrooms or hypomyces lactiflourum

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. 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 some extra attention, lobster mushrooms having a much…

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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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Grilled Lobster Mushroom Salsa

Lobster mushroom recipe for salsa

It was the dog days of summer, and I was craving something cold, and not about to turn on the stove. Heat saps my appetite too, so I don’t eat too much when it’s really hot. In the fridge was a pile of lobster mushrooms. The lobsters are so big and chunky, but what could…

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Lobster Mushroom Breadcrumbs

Skrei cod baked with wild lobster mushroom breadcrumbs

I almost always have bags of dried lobster mushrooms around the apartment. Re-hydrated and mixed into things they’re ok, and just ok. Most of the time though, I’m going to grind the suckers up and do something with the powder. Dried, re-hydrated lobsters might not be that interesting, (toast them a little to bring out…

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Lobster Mushroom Burbot with Crayfish Butter

Burbot or lingcod recipe with lobster mushroom crust and crayfish butter (1)

Burbot was one of those interesting local fish, like sunnies, crappies and perch that were hard to source through fish purveyors, no one seemed to carry it. Eventually I got to try my first after someone was nice enough to grab me a couple packages from a fish shop up in Cumberland, Wisconsin. I knew…

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Turkey Terrine with Venison Bacon, Lobster Mushrooms and Wild Caraway

Turkey terrine with lobster mushrooms and venison bacon

One of the best, and oldest uses charcuterie can provide is how it helps use up odds and ends in the kitchen, especially meat scraps. Sometimes I have a little of something left from one project, or two, and I’ll vacuum seal some of the meat away in a larger container made from scraps, just…

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Dried Lobster Mushroom Rub

Lobster mushroom powder seasoning blend recipe

If you hunt lobster mushrooms, chances are you end up with a surplus of dried ones at the end of the season. If you don’t keep on top of using them, that surplus can double up if there’s any left once mushroom hunting season starts again where you live. Unlike some other mushrooms I pick,…

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Lobster Mushroom Bolognese

Lobster Mushroom Bolognese

When I was dreaming up of what to make for my dinner with the writers of Untamed Mushrooms to celebrate their book release, I knew I wanted to do a few courses of mine and a course or two inspired by the book. If you’re a mushroom hunter and you haven’t grabbed a copy order one and…

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Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

#candycaps #treslechescake #myteethfellout #wildmushrooms #wildfoodlove
ARISE #fungimancer #frostbite #morels #tisthes ARISE 

 #fungimancer 
#frostbite #morels #tistheseason #mushroomhunting #winter #offseasontraining
Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

#distillery #foragedcocktails #nocino #craftspirits #drinkatree #mnspirits #smallbatch #godscountry
Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

#budgetgourmet #gleaning #scavenging #meatismeat #roadkill #freefoods #finderskeepers #wastenotwantnot
Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
100% wild candy bars. I don’t usually make raw v 100% wild candy bars. I don’t usually make raw vegan snacks, but when I read about Euell Gibbon’s wild hackberry candy bars I had to try them. The  originals were just crushed hackberries and hickory nuts, but, I’ve read that Euell grew to dislike the crunch of hackberry seeds later in life. 

Here’s the thing though, if you sift the hackberry flour, you get a fun texture, with no worries about cracking a tooth. 

These are equal parts ground hackberries, dried wild blueberries, and hickory nuts, with a splash of maple syrup to bind.

The end product is a shelf stable, nutrient-packed bite filled with protein, carbohydrates, fats and natural sugars infinitely adaptable to your local landscape.

The texture is chewy and nougat-like, and now I’m curious to see how they’d perform baked in recipes that use frangipane or almond paste. 

#euellgibbons #energybars #hackberry #crushin #paleobreakfast #tradionalfood #wildfoodlove #rawfoods
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