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The temperatures have dropped. The leaves are changing. And people across Minnesota are getting outdoors to savor the season — but Alan Bergo really savors it. He goes by “The Forager Chef.” He’s built a career on plucking food from our landscape and turning it into gourmet dishes. He says you can do it, too.

Hear the full conversation with Alan Bergo using the audio player above and check out a roasted hen of the woods recipe below. 

Toss the pieces of hen of the woods (press them between paper towels to weep water if you had to rinse them first) with all ingredients.

If you have cultivated hen of the woods, do this very gently as most are quite fragile.

Spread out on a baking sheet lined with parchment or a silicon mat and bake in a preheated 425-degree oven for 25-35 minutes (rotating 180 degrees half-way through if your oven heats unevenly) until the mushrooms are crisp around the edges, but still slightly tender in the center.

Cultivated mushrooms may take a bit longer as they typically contain more water. Wild hens, especially those picked in a dry spell, will cook quicker.

Remove the mushrooms and allow to cool on the baking sheet until you can handle them then eat.

Catharine Richert

Host

Megan Burks

Author

The temperatures have dropped. The leaves are changing. And people across Minnesota are getting outdoors to savor the season — but Alan Bergo really savors it. He goes by “The Forager Chef.” He’s built a career on plucking food from our landscape and turning it into gourmet dishes. He says you can do it, too.


People across Minnesota are getting outdoors to savor the season and Alan Bergo really savors it. He goes by “The Forager Chef,”. He’s built a career on plucking food from our landscape and turning it into gourmet dishes. He says you can do it, too.

Foraging food from our landscape

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