• 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

Pasta

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

Gnocchi with Chicken of the Woods Lemon Cream

Chicken of the woods gnocchi with lemon cream recipe

In the world of wild mushrooms, chicken of the woods is pretty special. It’s striking, bright orange, and easy to ID, sure, but the flavor might the most unique thing about it. I’ve cut large, young chickens off a tree and had them gush orange juice down my arms as I cut–not the average experience…

Read More

Wild Rice Flour Pasta Dough

Wild rice flour fresh pasta dough recipe

Wild rice flour pasta dough is exactly what it sounds like: fresh pasta dough, made with wild rice flour. Not 100% wild rice flour, just 50%, since that’s about the most you can work into fresh pasta and still have it act like fresh pasta while you’re rolling it out, since wild rice flour lacks…

Read More

Andy’s Morel and Ramp Spaghetti

Morel pasta with ramps recipe

Just about every year I try to get out and hunt a few morels with my old chef, friend and mentor Chef Andy Lilja, former Chef de Cuisine of Heartland, Executive Chef of il Vesco Vino, I Nonni, and many others. We usually try to get permission to hunt some land near Frontenac that reliably…

Read More

Ramp Leaf-Goat Cheese Dumplings

Ramp Leaf Gnudi Dumplings

Where the hell did all this cream cheese come from?! Maybe someone forgot to check something off the list they ordered, maybe someone hit a wrong button, maybe the driver was new and he had no idea that the regular par was cut in half for the week–I’ve seen it all. After the person doing…

Read More

Wild Herb Gnudi Dumplings

Gnudi dumplings made with foraged herbs recipe

A number of years ago I was contacted by a company in Australia to make a few recipes for an e-book on sustainable eating. The first thing I shared with them was this simple recipe for gnudi dumplings made from ramp leaves, which, as far as ethical eating goes, are basically the poster child for…

Read More

Ramp Leaf Pasta Dough(s)

Ramp Leaf Pasta Recipe

Everyone loves green noodles–including me, which is why there’s at least 3 different variations of them already on this site. Ramp leaf noodles needed to happen though, but, unlike other green and colored pastas, I had a vision for the noodles to actually taste like the ingredient used to make them, which, to be honest,…

Read More

Venison Heart Bolognese

Venison heart bolognese recipe

I love coming up with creative ways to introduce people to eating offal, and venison heart Bolognese is one of my new favorites. Many recipes don’t, especially those designed for Americans, gut my Bolognese (as I was taught by my chef from Rome, Angelo) always incorporates a little bit of offal, typically chicken liver, but…

Read More

Double Mushroom Ravioli

Dried bolete mushroom ravioli with bolete mushroom filling

A few years ago I got a request from a reader to make “double mushroom ravioli” or ravioli with dried mushrooms in the dough and filling. I spent a few days tweaking a couple batches, but, as luck will have it, I accidentally selected something wrong and named the images incorrectly, which meant they ended…

Read More

Capellini With Fairy Ring Mushroom Sauce

Angel hair pasta with fairy ring mushrooms and garlic chives

Less is more here: a simple recipe for the delicious, yard loving fairy ring mushroom. There’s just something about how angel hair pasta soaks up a little sauce like this, the small size of the mushrooms is perfect for a noodle like this too. Yellowfoot chanterelles would make a great substitute, too. A simple, delicious…

Read More

Chicken Fat Bolete Caramelle

Chicken fat bolete caramelle pasta

2018 update Forgive me for the silly plating, I, like a lot of chefs, I went through a paint brush stage. It’s much cleaner to spread dollops of the celery root sauce out with a spoon or ladle. Italian food was what drew me into the kitchen in the first place. Story goes that I…

Read More

Buttercup Squash Ravioli with Hickory Nuts and Birch Syrup

Buttercup squash ravioli with hickory nuts and birch syrup

One of the things I wanted to show off on a menu for a recent event was hickory nut oil. The dish changed a bit as I developed the flavors in the rest of the courses, but it seemed like the only place I could sneak the oil in, so I was resolved not to…

Read More

Fresh Spaghetti with Colatura and Waterleaf

Fresh spaghetti with colatura di alici, virgina waterleaf and hickory nut oil

Quick recipe here to compliment the post I have on making garum on my fishing trip in Ontario that was getting a little wordy. If you know someone that makes garum (I have a friend who make barrels of the stuff in Duluth out of local crayfish) or you’ve shelled out some coin to buy…

Read More

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to Next Page »

Primary Sidebar

Categories

Instagram

foragerchef

Let’s talk roadkill. Honestly, the roadkill is t Let’s talk roadkill. Honestly, the 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
Hackberry milk spoonbread with black walnuts and c Hackberry milk spoonbread with black walnuts and chokecherry gastrique is one of the dishes @credononfiction and I filmed for @headspace. 

I cook hackberry milk with cornmeal and maple syrup, whip some egg whites and fold them in, then bake. Eats a bit like crust-less pumpkin pie, if pumpkin pie came from a tree. 

#hackberry #souffle #wildfoodlove #chokecherry #blackwalnuts #brunching
Hackberry milk is a sort of rustic nut milk made f Hackberry milk is a sort of rustic nut milk made from ground hackberries and water. I grind the berries to a meal, then simmer with 3x their volume of water, strain through a chinois (without pressing) season with maple and a pinch of cinnamon. Tastes like pumpkin pie in a glass, also a decent cooking medium. 

#hackberries #nutmilk #foraging #wildfoodlove #celtisoccidentalis
Are hackberries a fruit? A nut? They're a bit of b Are hackberries a fruit? A nut? They're a bit of both. They also contain protein, fat, and carbs, and the oldest evidence of humans enjoying them goes back 500,000 years. Right now is the best time to harvest them in the Midwest as the leaves have fallen. The full break down and introduction to them is in my bio. 
#hackberry #celtisoccidentalis #winterforaging #wildfoodlove #traditionalfoods #manbird
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework