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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Chrome-Footed Bolete

The Chome-footed bolete, or Harrya chromapes, Tylopilus chromapes, Leccinum chromapesMy friend has one of those private land patches, the kind you keep to yourself. Typically we might try to go there together specifically for black trumpets during the season, and the picking is incredible–calling it hunting is not even the right term when you bring a scissors instead of a knife. Some years it’s almost comical, and it helps to be on your hands and knees clipping when the fruiting gets really heavy.

Some years though, there might not be any at all. During the dry years, we switch gears, get whatever small flushes of trumpets we can, some hedgehogs, yellowfoot chanterelles, and beautiful, pink-yellow chrome-footed boletes, or Harrya chromapes.

Habitat

The only forest I see these in around Minnesota and Wisconsin is mixed hardwoods, where I assume they’re growing with red and / or white oak, but they are known to grow with conifers too. When we go out for trumpets, we’re usually going around late July, or August, and the chrome feet are pretty dependable every year.

The Chome-footed bolete, or Harrya chromapes, Tylopilus chromapes, Leccinum chromapes

Tylopilus, Leccinum, and Harrya 

These are one of the most striking boletes I know of, but there Linnean classification has gotten complicated, like a lot of others. They’ve been put into both Genuses Tylopilus from their cocoa brown spore print, and Leccinum for the presence of “scabers” on their stalk. As well, unlike most Leccinum I harvest, chrome footed boletes don’t stain after cutting.

The Chome-footed bolete, or Harrya chromapes, Tylopilus chromapes, Leccinum chromapes

These mushrooms will not stain when cut.

Below is an orange scaber stalk (left) and a chrome-footed bolete (right). Notice how they both have the stem scaber pattern, but only the orange bolete is currently classified in the Leccinum genus. Either way the similarity is indicative of a relation, however distant it might be.

Stem scabers on a Leccinum or scaber stalk mushroom
Scaber stalk stem
Stem scabers on a chrome-footed bolete
Chrome footed bolete stem

In the Kitchen

Chrome footed boletes are a decent mushroom for the table. Unlike their Leccinum cousins, they’re more likely to have bug damage, but it isn’t anywhere near something like a porcini. Like other boletes, they dry very well, and the flavor of these is improved and concentrated a bit by drying. They’re not crazy flavorful, but they’re not skunky like a Suillus at all either, just nice and mild tasting.

The chrome feet I’ve eaten were a bit similar to Boletus pallidus, another mild tasting bolete. Enjoy them dried in a blend, fried up fresh with a little garlic and parsley, or, if you want to taste them all by themselves, take some notes from my lamb broth with boletus pallidus, or dried lactarius broth.

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Got treated to a home cooked meal of big lamb meat Got treated to a home cooked meal of big lamb meatballs from the Icelandic lambs @shepherdsongfarm gave us. 

It’s been a while since I had fist-size meatballs. They reminded me of dinners I had with Grandpa at Yarussos in St. Paul, where you got one meatball to rule them all on top of your spaghetti and red gravy. 

Obv I had to make some with venison, wild rice, ramps, and bergamot. The wild rice is fun. Hefty. 

Also forgot to oil my hands, like a chump. 🙄

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Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

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ARISE #fungimancer #frostbite #morels #tisthes ARISE 

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Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

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Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

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Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
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