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FORAGER | CHEF

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

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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…

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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…

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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…

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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…

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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…

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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,…

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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,…

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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…

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
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Alan Bergo
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
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