Forager Chef – NicolaasONLINE

Forager Chef

I’m a chef from Minnesota and I’ve been in love with food all my life. I like to tell people I’m a little Anthony Bourdain, and a little Indiana Jones because I hunt wild plants and mushrooms for this website as my full time job. But, it wasn’t always like that – More

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Crow Garlic / Onion Grass / Allium Vineale
Also known as field garlic, onion grass and crow garlic, Allium vineale is an edible, invasive European allium many people will already know. While they take some time to clean, they're an edible plant every forager should know that's easy to identify. Today we'll go over the basics of harvesting, cleaning and cooking with them.... Read More The post Crow Garlic / Onion Grass / Allium Vineale appeared first on Forager | Chef .... Read more »
Published: April 19, 2025 - 12:15 pm
Wisteria Flowers
A creeping vine with gorgeous blue and purple blooms that fill the air with the scent of jasmine, wisteria is hated by some, loved by others. Which category you fall into might depend on where you live and if the variety in your area is invasive, as some are. Today we'll take a deep dive... Read More The post Wisteria Flowers appeared first on Forager | Chef .... Read more »
Published: April 12, 2025 - 12:59 pm
Oregon Black Truffles (Leucangium carthusianum)
One of the most interesting truffles I've had, as well as the cheapest to date. Oregon black truffles (Leucangium carthusianum) aren't as well known as their European counterparts in the genus Tuber, but they're still worth trying. Like any truffle, working with them is a learning curve. They have a distinct, fruity green apple flavor... Read More The post Oregon Black Truffles (Leucangium carthusianum) appeared first on Forager | Chef .... Read more »
Published: April 5, 2025 - 10:57 am
Lucia's Dijon-Maple Vinaigrette / Dressing
When I took over as chef of Lucia's in Uptown Minneapolis there were a few house recipes we kept stocked all the time: granola, and the house dijon-maple vinaigrette. As a lot of my friends are making syrup right now I thought It'd be a good time to walk you through it. It's great with... Read More The post Lucia's Dijon-Maple Vinaigrette / Dressing appeared first on Forager | Chef .... Read more »
Published: March 29, 2025 - 1:11 pm
Amanita ponderosa: Spain's Gurumelo or Heavy Amidella
One of the most delicious mushrooms I've ever had, and probably the best edible mushroom in the genus Amanita I've eaten. I was unaware of the heavy amidella or gurumelo as it's known in Spain until a few weeks ago. I ate ten pounds of them in a week and I'd do it again in... Read More The post Amanita ponderosa: Spain's Gurumelo or Heavy Amidella appeared first on Forager | Chef .... Read more »
Published: March 22, 2025 - 1:32 pm
Pickled Honey Mushrooms
Long a staple in Eastern Europe, pickled honey mushrooms are one of the more unique mushroom pickles I've made. The slippery, bouncy buttons can be added to soup, fillings and condiments. I think anyone who picks Armillaria mushrooms should try them, at least once. There's some important things to know about making and using them-today... Read More The post Pickled Honey Mushrooms appeared first on Forager | Chef .... Read more »
Published: March 15, 2025 - 1:07 pm
The Elephant Ear Mushroom: Gyromitra brunnea
While still a taboo topic for many mushroom hunters, the genus Gyromitra, also known as the false morels, lorchels or murklor, are a world unto themselves worth getting to know. While still labeled as poisonous in field guides, modern research has proved their edibility to be more complex than a simple yes or no. Today... Read More The post The Elephant Ear Mushroom: Gyromitra brunnea appeared first on Forager | Chef .... Read more »
Published: March 8, 2025 - 2:33 pm
Wisteria Flower Crepes
Tender crepes with a sweet, aromatic filling of wildflowers. These crepes are one of the more creative things I've done with edible flowers over the years and probably my favorite wisteria recipe. There's a number of ways you can make them and adjust the recipe to your taste. You can also use black locust flowers... Read More The post Wisteria Flower Crepes appeared first on Forager | Chef .... Read more »
Published: March 1, 2025 - 5:11 pm
Champinones al Ajillo: A Spanish Garlic Mushroom Tapa
Simple sauteed Spanish mushrooms scented with garlic and olive oil, finished with parsley a dash of lemon and pimenton. Champinones al ajillo, or garlic mushrooms are very similar to many similar preparations for mushrooms around the world, but using traditional Spanish mushrooms is a great way make a truly unique mushroom tapa appetizer. There's tons... Read More The post Champinones al Ajillo: A Spanish Garlic Mushroom Tapa appeared first on Forager | Chef .... Read more »
Published: March 1, 2025 - 3:45 pm
Missi Roti: Indian Chickpea Flour Flatbread
Little flatbreads glistening with garlicky clarified butter, the slightly charred surface punctuated with whole aromatic seeds and spices. Missi roti, or traditional Indian chickpea flour flatbreads might sound intimidating, but they're one of the easiest flatbreads you'll ever make. Delicious by themselves or as a vehicle for curries and dips, there's lots of ways to... Read More The post Missi Roti: Indian Chickpea Flour Flatbread appeared first on Forager | Chef .... Read more »
Published: February 28, 2025 - 10:45 pm

Edible Onion Grass / Crow Garlic / Field Garlic (Allium vineale)

Foraging and Cooking Wisteria Flowers

Oregon Black Truffles / Leucangium carthusianum

Lucia's Homemade Dijon-Maple Vinaigrette

Amanita ponderosa: Cooking with Spain's Gurumelo Mushroom

Elephant Ear Mushroom

Missi Roti: Indian Chickpea Flatbreads

Homemade Lemon Olive Oil (Like Agrumato)

Cooking with King Trumpet or King Oyster Mushrooms (Pleurotus eryngii)

Cream of Mushroom Soup (Gluten Free)

Easy Black Truffle Burrata Toast

Understanding Winter Black Truffle Varieties and Prices

Slow Baked Italian Sausage and Mushrooms

Mezze Maniche Pasta with Walnut Sauce

The Black Poplar or Pioppino Mushroom (Cyclocybe aegerita)

Bonet Piemontese: Italian Amaretti & Chocolate Flan

Italian Braised Escarole and White Beans with Sausage

Caramelized Dried Porcini Ravioli

Whole Roasted Christmas Goose with Gravy

Cream of Goose Soup with Wild Rice and Mushrooms

Goose Fat Roasted Potatoes

How to Cook with Parsley Root

Inferno Pepper Salt for Carolina Reapers, Ghost Peppers and More

Homemade Teaberry Ice Cream

All-Natural Pear Syrup Caramel / Molasses

Appalachian Truffles (Tuber canaliculatum)

Brick Cap Mushrooms / Hypholoma sublateritium

Hammons Black Walnuts: A Wild Luxury That's More Than Squirrel Food

Curried Kabocha Squash Soup with Roasted Pepper Relish

Lovage Sauce: The Greatest Condiment Ever?

Classic Caramelized Onions and Mushrooms

Plant Based Tacos That Might Change Your Life (GF / Vegan)

Eating Cucumber Weed: Pennsylvania Pellitory

Chewy Black Walnut Cookies (with Oatmeal Flour)

Foraging and Cooking Sow Thistles

Veiled Oyster Mushroom (Pleurotus dryinus & levis)

Rich and Creamy Wild Mushroom Dip

Sweet and Sour Blueberry Compote / Sauce Aigre Doux

Staghorn Sumac Lemonade (Overnight Tea)

Edible Smartweeds: Lady's Thumb and Other Persicarias

Homemade Black Raspberry Ice Cream

Chef Sami Tallberg's Pickled Chanterelles with Wild Juniper

Cooking with Berkeley's Polypore (Bondarzewia berkeleyi)

Njama Njama: A Recipe for Huckleberry Leaves from Cameroon

Crazy Good Wild Mint and Stinging Nettle Tea

Sopa de Mora (Black Nightshade Soup)

Fermented Dandelion or Wild Lettuce Kimchi

Foraging and Cooking Mulberries

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Wild Mushroom Foraging and Cooking Videos

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