Gomphus clavatus are an increasingly rare edible mushroom also known as the violet chanterelle, the pig ear, and likely a bunch of different cultural specific names I don’t know of yet. These pictured in the recipe are actually a rare version of Gomphus clavatus that grows with hardwoods as opposed to pine, currently called pseudocraterllus…
Fresh Mushroom Recipes
Fresh mushrooms work in two basic ways: as the main ingredient in a recipe, or as a supporting character working in the background. Here you'll find a little bit of everything.
Yellowfoot Chanterelle Broth with Tiny Pasta
Midwestern yellowfoot chanterelles are small–no doubt about it. As such, their the sort of ingredient that is so difficult to source in volume as to make them near impossible to find on a restaurant menu, no matter the cost. They’re literally a chef’s dream, and I made one of the best wild mushroom soups I’ve…
Linguine with White Clam Sauce and Chanterelles
If you pick chanterelles you know the excitement that comes with the first buttons of the year, and picking what recipe you’ll make with the first teeny guys is something I really look forward to. Bright egg-yellow, rock hard wine corks that squeak like cheese curds when you chew them whole, giving off whiffs of…
Wild Mushroom Caps Cooked in Embers
The more I cook, the less I put on a plate. I want the best nature can offer in the moment, and I want it as simple as possible, kind of. I say kind of, because something as simple as a dish called “wild mushroom caps cooked in embers” is more complicated than it looks….
Crown-Tipped Coral Mushroom Croutons
I took a few hours this week specifically to hunt some chicken of the woods, and I got skunked, hard. June can be kind of a dead zone in the Midwest for mushrooms until the chanterelles start, you’ll see a few early chickens, but nothing like the amounts that start in the mid to late…
Chicken of the Woods Piccata
I went to one of my favorite places a few days ago: a wayside rest on the way up to Northern Minnesota. Well, the wayside rest isn’t my favorite, but there’s a tree I know of, that *is* my favorite. The tree in question is a red oak that typically bears chickens early in June,…
California Chanterelles with Potatoes and Spring Onions
A super simple side dish using California chanterelles I was picking on vacation and smuggled back in my luggage. They’re a lot bigger and chunkier than the chanterelles I pick in Minnesota, so, unlike most of my recipes where chanterelles are used whole, here they’re cut into large hunks and roasted with some of the…
Brioche Buns Filled with Creamed Morels
I’m calling this morel-gasm. Basically, it’s creamed morels served in toasted, hollowed out rounds of brioche–Just think morel mini bread bowl. It’s ridiculously rich, a snap to make, and something you should give a shot if you’re a morel hunter. The inspiration came from reading one of Richard Olney’s books I’d been perusing for a…
