Chef Andrew Zimmern explores Minnesota's rich forests, creating meals from wild, foraged mushrooms. He begins with a simple grilled wild mushroom salad, paired with fresh herbs and a sherry vinaigrette.

Elk is one of Andrew Zimmern's favourite proteins, with its lean, mild red meat. He makes a Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado.