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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Blue Chanterelle Jerky

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Polyozellus multiplex or blue chanterelle mushroom jerky

When I started pulling apart clusters of blue chanterelles / Polyozellus multiplex in my kitchen, just handling them told me one of the first things to do. These are fascinating mushrooms, with a scent that’s almost smoky, and a texture that’s tender and soft. I thought they could make even better jerky than hen of the woods with their texture. They do.

Polyozellus multiplex or clustering blue chanterelles

Polyozellus multiplex are beautiful black-blue mushrooms.

If you haven’t made mushroom jerky, it’s a good snack, and plenty of people would be hard-pressed to know the difference between these and meat. Here’s a simple recipe.

Polyozellus multiplex or blue chanterelle mushroom jerky
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Blue Chanterelle Jerky

Mushroom jerky made from Polyozellus multiplex--the blue clustering chanterelle

Equipment

  • Dehydrator

Ingredients

  • 1-2 lbs Blue chanterelles or other mushrooms pulled apart into individual leaves or clusters
  • 1 1/2 cups soy sauce
  • 1 1/2 cups worchesterchire
  • ½ cup water
  • 1/2 cup maple syrup
  • 1 Tablespoon hot sauce or more to taste
  • 2 Tablespoons finely chopped fresh garlic
  • 1 Tablespoon finely chopped fresh ginger
  • 1 Tablespoon onion powder
  • 1 Tablespoon smoked paprika

Instructions

  • Combine the liquid and dry ingredients for the marinade and puree in a blender, then strain.
  • Working in batches if needed, blanch the blue chanterelles for 5 minutes in boiling water to cover, then drain well. Strain the cooking water to remove impurities, cool and reserve for another purpose, like making soup.
  • If you’re the kind of person that forgets about things in the fridge, season the mushroom cooking liquid with a good pinch of salt to taste to extend the shelf life.
  • Combine the blanched mushrooms with the marinade and soak for 24 hours, then drain well in a colander, patting dry with paper towels if needed.
  • Dry the mushrooms at 100 F, or until completely dried, but still pliable. If the mushrooms become brittle, you dried them at too hot of a temperature.

Notes

This recipe will cure about 2 lbs of mushrooms at a time, and can be re-used for multiple batches. It’s very important not to dry the mushrooms at too high of a temperature, which can make them brittle, blood-drawing splinters, as opposed to pliable, chewy jerky.

Polyozellus multiplex or blue chanterelle mushroom jerky

Related

Previous Post: « Blood Bread
Next Post: The Blue Chanterelle: Polyozellus multiplex »

Reader Interactions

Comments

  1. LAURA A DEKEYREL

    October 3, 2020 at 2:09 am

    Can you speak to the safe shelf life of mushroom jerky made without preservatives I’m also wondering as these are left softer than the “cracker dry” state that we usually dry mushrooms to? I am using Hen and wondering if you have frozen your jerky and what this does to the texture. Love all your posts and recipes!!

    Reply
    • Alan Bergo

      October 3, 2020 at 8:24 am

      Hey Laura. Well, I’d say salt is a preservative. The fact that they’re not dried on high heat is why they’re not cracker dry, and it’s a moot point re: shelf stability here. Polyozellus multiplex is just naturally softer than hens, too, their texture is a bit different. That being said, you can sub hens here, and I’ve been meaning to just put a version up for hens as they’re a great substitute, and far more accessible than P. multiplex. Happy hunting.

      Reply

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Alan Bergo
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Tender and delicious, these are eaten around the world. The US is still coming around, but I see them occasionally at farmers markets. 

I like to give them a dip in boiling water to wilt them quick, then toss them with some fat or stir-fry them quick. The little curly-cues make them look like fairy tale veggies to me. 

#squashshoots #cucurbitaceae #eatmoreplants #kehoecarboncookware
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I spent a couple days trying to cook the rhizomes, and it works, but raw is my favorite prep. 

I add some smoked trout both for the salty pop and because it’s fun to mix aquatic edibles. Runner bean flowers for a splash of color. 

#cattails #foraging #chickweed #runnerbeans #saladsofinstagram
Long, fun day snatching crayfish out of the water Long, fun day snatching crayfish out of the water by hand with Sam Thayer and @danielvitalis for @wild.fed 

Daniel and Sam were the apex predators, but I got a few. 

Without a net catching crayfish by hand is definitely a wax-on wax-off sort of skill. Clears your mind. 

They’re going into gumbo with porcini, sausage and milkweed pods today. 

#crayfish #ninjareflexes #waxonwaxoff #normalthings #onset🎥🎬
Working all day on preps for cattail lateral rhizo Working all day on preps for cattail lateral rhizomes and blueberries for this weeks shoot with @wildfed 

Been a few years since I worked with these. Thankfully Sam Thayer dropped a couple off for me to work with. They’re tender, crisp and delicious. 

Sam mentioned their mild flavor and texture could be because they don’t have to worry about predators eating them, since they grow in the muck of cattail marshes. 

I think they could use a pet name. Pond tusk? Swamp spears? Help me out here. 😂

Nature makes the coolest things. 

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Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

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