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FORAGER | CHEF

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

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Shaggy Manes


Shaggy manes (Coprinus comatus) are a delicious, relatively easy mushroom to identify that grow widespread across the world. Mostly I see these in disturbed areas like dirt piles and pasture, where they can be found in large quantities if you're lucky. If you're new to them, check out my basic intro post on them. If you have some you'd like to cook, try my Parmesan Crusted Shaggy Manes, or get adventurous and make them into Shaggy Mane Ink.

How to Make Shaggy Mane Mushroom Ink

Shaggy mane mushroom ink recipe

“Leave mushrooms on the counter until they turn into a black, inky mess, then puree this goop and eat it” sounds like instructions in a recipe for someone on a quest to make themselves sick. For the unfamiliar, Shaggies are part of a group of mushrooms called inky caps because the mushrooms quickly turn to…

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Parmesan Crusted Shaggy Manes

parmesean crusted shaggy manes_-2

Imagine the salty, cheesy crust on a grilled cheese sandwich, but wrapped around a shaggy mane mushroom-that’s exactly what this recipe is. The inspiration for it came from two different places. The first part came to me while reading one of David Arora’s books-when he mentions shaggy manes there is a picture of his friend…

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Foraging and Cooking Shaggy Mane Mushrooms

shaggy mane coprinus comatus lawyers wig-4

  The Shaggy’s, aka Coprinus comatus, are an excellent edible mushroom that’s easy to identify. Also known as the lawyer’s wig mushroom or shaggy inkcap, and formerly known as Agaricus comatus, they’re a common mushroom in yards and gardens. In this post, I’m going to give you a comprehensive guide to identifying, harvesting and cooking,…

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
streaming on @tastemade

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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