• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FORAGER | CHEF

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

  • Home
  • About
  • Mushrooms
    • Mushroom Archive
    • Posts by Species
      • Other Mushrooms
        • Lobster Mushrooms
        • Huitlacoche
        • 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
        • Hedgehogs
        • Yellowfeet
      • Gilled
        • Matsutake
        • Honey Mushrooms
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Ramps and Onions
    • Wild Herbs and Spices
      • Spruce and Conifers
      • Pollen
      • Prickly Ash
      • Bergamot / Wild Oregano
      • Spicebush
      • Golpar / Cow Parsnip
      • Wild Carraway
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Nannyberry
      • Wild Blueberries
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged Animals
      • Venison
      • Small Game
    • Poultry
    • Fish/Seafood
    • Offal and Organ Meat Recipes
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • Field, Forest Feast (The Wild Harvest)
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts / Interviews
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Milkcap Mushrooms

Lactarius thyinos, an edible member of the saffrom milkcap mushroo family

Lactarius thyinos, a type of saffron milkcap I harvest in Northern Minnesota.

Milkcap mushrooms are an intermediate skill-level mushroom, but are very easy to get the hang of. My favorites are Lactarius thyinos and lactifluus volemus. Use them in just about any recipe you like, but especially in simple recipes like mushrooms with garlic and parsley, and mushroom pickles. They also make delicious lactarius broth.

Salted Wild Mushrooms in Brine

Salted wild mushrooms in brine recipe

Once I started reading about traditional ways to preserve mushrooms around the world, one of the first ones I came across was salted wild mushrooms, an old stand-by used in plenty of places, but most notably Eastern Europe. It’s not that popular in America, but one trip to a market with an Eastern European ownership…

Read More

Lactarius thyinos: The Small Saffron Milk Cap

Lactarius thyinos, an edible member of the saffrom milkcap mushroo family

One of the best parts of modern mushroom hunting is the amount of information that gets shared on a daily basis. Tons of information and observations are shared daily, and depending on how many groups and regions you pay attention to, there’s a lot you can glean without having to leave your home. A great…

Read More

Bok Choy In Saffron Milk Cap 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 Milk Caps 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

Bleeding Milk Caps / 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

Catalan Saffron Milk Caps Recipe

Catalan saffron milkcap mushroom recipe

I got wind of a cookbook project and began talking with the Cascade Mycological Society behind it last week. They were looking for dishes featuring lactarius and slippery jack species, and just so happens I had a few recipes laying around I hadn’t shared. I agreed to donate 6 dishes or so for their book,…

Read More

Turkish Saffron Milkcaps With Cumin Yoghurt

Turkish-saffron-milkcaps-with-cumin

I never dreamed talking to the open air would connect me with mushroom hunters from around the world, but it did. I used to be a little self conscious talking about my hunting “habit”. It’s just that where I live in Minnesota, to the great majority of people the term “wild mushroom” refers to morels,…

Read More

Fricando Of Veal With Saffron Milk Caps

fricando of saffron milkcap mushroomsrecipe

With a fridge full of saffron milkcaps, I started doing research on any cultures that might use them in traditional recipes. Of course the first way I tasted them was simply sautéed last year, and I thought them ok, the specimens I had were not the greatest though, and now that I am aware of…

Read More

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

Primary Sidebar

2022 James Beard Nominee

beard award

Subscribe (It’s free)

ORDER THE BOOK

UPDATED OPTIONS FOR CA / EU / US the forager chefs book of flora by Chef Alan Bergo

Forager Chef

Forager Chef

Footer

Instagram

foragerchef

FORAGER | CHEF®
🍄🌱🍖
Author: The Forager Chef’s Book of Flora
2022 James Beard Nominee
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
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
Bluebell season. Destined for a Ligurian ravioli Bluebell season. 

Destined for a Ligurian ravioli as a replacement for the traditional borage greens. 

#mertensiavirginica #virginiabluebells #spring #foraging
Load More... Follow on Instagram

Privacy

  • Privacy Policy

Affiliate Disclosure

 I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases help keep this website free and help with the many costs involved with this site as it has continued to grow over the years. 

Copyright © 2022 ·