Wild Food Fandango at Keg and Case

On Sunday, June 9, 12 Minnesota chefs will compete using ingredients from Minnesota waters and woods, including wild rice, mushrooms, nuts and seeds in the 3rd Wild Food Fandango. One chef is Erick Harcey from Willards in Cambridge. He stopped by the Twin Cities Live studio to show off what he’s making.

Tickets to the Wild Food Fandango can be purchased online.

To learn more about Forest to Fork, the business planning the Wild Food Fandango, click here.


Sweet & Sour Black Poplar Mushrooms Served with Pickled Ramps, Sea Buckthorn & Gooseberry Jam on a Seeded Morel Mushroom Toast

Sweet and Sour Marinade

¼ cup honey
1Tb soy
1Tb sesame oil
1 tsp lime juice
1# poplar Mushrooms

In a small mixing bowl combined the soy honey sesame oil and lime juice together. Whisk ingredients together to a vinaigrette consistency.

Place the mushrooms on a roasting tray and drizzle the marinade over the top of them evenly. Bake in the oven at 350mins for 5mins. once cooked allow to cool.

Pickled Ramps

8oz ramps
2 ea red chili sliced length wise
2 ea bay leaves
2 tsp fennel seeds
1 tsp black peppercorn
1 cup white wine vinegar
½ cup sugar
½ cup salt kosher
Cup of water

Trim the greens from the ramp. Reserve for later, in a small heat proof jar place the bulbs bay leaves, fennel seeds, and black pepper.

In a small sauce pan, bring to the boil, water, vinegar, salt and sugar, cook until the sugar is dissolved and pour over the ramps. Seal the jar and store for up to two weeks.

Sea Buckthorn and Gooseberry Jam

½ cup sea buckthorn
½ cup gooseberries
1 ea peeled and diced apples
1 cup brown sugar
½ cup water

Place all ingredients in a sauce pan and cook until a jam like consistency. Blend together in a food processor until a smooth paste. Place in a jar and allow to cool.


Toast a piece  of seeded bread or a bread of your choose

Finely Spread the jam over the toast.

Place the marinade roasted mushrooms on top of the toast and finish with some sliced pickle ramps on top.

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