Wild Food and Foraging

For a moment there, we thought winter was never going to end, but here we are once again surrounded by the perennial miracle of warm days and sunshine. What better way can there be to celebrate the long-awaited season than to get out and forage some of the edible goodies conjured from the barren ground by the glorious sun? In the greater Grand Rapids, Minnesota, area, there are over 1 million publicly accessible forest acres to hike, bike, ATV, snowmobile, cross-country ski, snowshoe, hunt, fish and, don’t forget, forage.

Grand Rapids welcomed fungal expert Mike Kempenich, also known as Gentleman Forager, to explore new foraging grounds and culinary experiences. There’s been a shift toward creating food and beverage experiences and products that combine the allure of the wild with the convenience of the familiar.
 

Morchella septentrionalis, also known as black morels, as well as fiddleheads and other forest edibles can be found north of the 45th parallel in northern Minnesota forests. They are uniquely different from the yellow morels (Morchella americana) that most people think of when they think of morels. Black morels are smaller, have a pointed cap and vertical ridges, and are hollow.

These mushrooms like to grow in stands of hardwood forests with young aspen and poplars that are compact and can be difficult to walk in. The morel was adopted as the official mushroom of the state of Minnesota in 1984.

Mike and a couple of locals explored south of Grand Rapids in a public forest, where they found mature aspen stands that also included a dried-up vernal pond. The well-maintained county and forest roads were once used primarily for logging and forestry service. Mike led a brief hike starting 40 yards from the parking lot. From the moment he pointed out the first black morel, all were very cautious as they continued to step through the compacted forest area. Each time someone found a morel, they celebrated with a congratulatory cheer. It became contagious, commemorated with a photo or video.

The second location was much more productive, with over 50 black morels picked. As everyone got into the spirit, it became fun and competitive to see who could find the most, the largest and the weirdest-shaped mushroom. They also discovered an oddly shaped white cluster of mushrooms, with a licorice-like aroma. Mike identified it as oyster mushrooms, which are found in clusters in deciduous forests growing on dead stumps and logs. This mushroom has a pleasant and mild taste and is very versatile for cooking.

Grand Rapids not only provides a fantastic foraging experience but also showcases its culinary potential; the way local chefs incorporate wild edibles into their dishes is impressive.

All morel mushroom types can be toxic when raw and need to be cooked before eating. Ensure that the morels are thoroughly cleaned by a quick rinse under cold water to remove any debris, then pat dry. Ensure they are completely dry before cooking. You can store them wrapped in paper towels in the refrigerator for up to two weeks. Some people find that storing them in a brown paper bag allows any additional liquid to wick away from the mushrooms.

 

After you work up an appetite and thirst, be sure to stop by Rapids Brewing Company, where chef Chris Proctor can fix up a black morel and fiddlehead sourdough tartine, and enjoy it with a pilsner or a non-alcoholic raspberry kombucha. Since morels are meaty and have a subtle earthy and nutty flavor, the crispy sourdough is the perfect foundation for the substantial mushrooms and tender fiddleheads.

We then made our way down for dinner reservations at the Timber Lake Lodge Restaurant, where chef Jeremy is known for his customized and local appetizers. Pan-seared blanched fiddleheads and black morels served as a bruschetta, as well as lightly breaded and pan-fried stuffed black morels on a bed of romaine lettuce with a balsamic reduction glaze, is recommended. Pair it with the house white or red wine, and you won’t be disappointed. For the main course, try the mushroom, asparagus and onion Worcestershire cream sauce topped with Parmesan cheese. Their delectable pasta, paired with Timberlake’s famous popovers served hot with butter and strawberry jam, is not to be missed.