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Forager | Chef

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Dried Wild Mushroom Stuffing

On one side of my family there's often a collaborative effort for Thanksgiving. This year, I'm bringing my favorite dried wild mushroom stuffing recipe, with a few handfuls of turkey gizzard confit for good measure. When I say my favorite stuffing too, I mean it. I'm including some images of the same recipe that go...

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Classic Pork / Hogs Headcheese (Fromage de Tête)

Whenever pig heads came into the kitchen I squealed with joy. The act of taking a whole hog's head and turning it into a piece of charcuterie I've sold for $16 a slice is a magical process and a fading tradition of nose to tail eating. I learned to make it at Heartland, the well-known...

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Fried Chicken Mushrooms

One of the most confusing wild mushrooms I know, fried chicken mushrooms are edible, delicious, and have nothing to do with fried chicken. I've been gathering images and stories from other mushroom hunters on them for a few years, today I'll break down the most important things I think you should know about them. I...

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Evening Primrose

A common native plant mostly known for medicinal properties and attracting pollinators, evening primrose is easy to identify and I see it regularly where I live. Named for its flowers that open in the evening and close the following morning, it has many edible parts, some better than others, with the roots and seeds standing...

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Shaggy Parasol Mushrooms

One of the most delicious wild mushrooms I know of, the shaggy parasol mushroom (Chlorophyllum rhacodes) is a species every wild mushroom hunter should know. An intermediate-level species, these require a little extra time to understand and identify but are worth the effort it takes to get to know them. Long enjoyed in Europe, these...

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