• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Forager | Chef
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Wild Mushroom Recipes

    Crispy Gyromitra Mushrooms

    Published: Apr 20, 2021 Modified: Feb 20, 2023 Author: Alan Bergo

    Jump to Recipe Jump to Video

    Crispy fried murklor mushrooms, also known as Gyromitra. These aren't for beginner or amateur mushroom hunters, but if you're one of the few that eat these, you'll love this recipe.

    Fried Gyromitra Caroliniana

    I finally got to eat my first Gyromitra caroliniana, also known as the "Big Red".

    Where I live on the border of Minnesota and Wisconsin we have a number of Gyromitra that I've eaten, well two species to be exact (Gyromitra korfii and Gyromitra Brunnea) and they're ok. Gyromitra caroliniana is special in a number of ways though.

    First, the mushrooms are very large. Gyromitra can grow to stupendous size, and these are some of the largest I've had. Secondly, the mushrooms are widely regarded as one of, if not the safest Gyromitra we know, so safe, that they can be cooked without par-blanching. 

    Gyromitra caroliniana
    Gyromitra caroliniana, the "Big Red".

    For the record, korfii and brunnea are probably ok without par-blanching too, but, for the time being, I still blanch mine, and, if you're just starting out with these mushrooms I think you should too if it makes you more comfortable. If you're an experienced Gyromitra-phagist, do what you prefer. 

    Boiling Gyromitra caroliniana
    Par-blanching.

    Boiling mushrooms before you cook them is not exactly an intuitive thing to to, its exactly the opposite of what I try to do with just about every other mushroom I cook.

    Par boiling/blanching mushrooms means that they're going to be wet when they're done, and wet mushrooms do not saute in fat very well—the folds of the mushroom trap water that will migrate out as they saute, spattering and sputtering and popping, and, you get the idea. 

    Par-boiled Gyromitra caroliniana
    Pressing on towels to remove moisture.

    The spattering and sputtering are what gave me the idea for the crispy technique here.

    After the par-cooking, the mushrooms are pressed between towels to remove as much moisture as possible, then tossed in some seasoned flour that acts as a barrier between any residual water and the cooking oil in the pan. You may here a little crackle here and there, but it's nothing compared to cooking wet mushrooms in a pan. 

    Fried Gyromitra mushrooms
    A quick dredge in seasoned flour helps the mushrooms not sputter in the pan.

    Cooked like that, they're quite good, brown and crispy just like a mushroom should be. That being said, they're not a morel, and next time I may cook them without blanching, which would undoubtedly have a richer flavor. 

    Fried Gyromitra Caroliniana
    Fried Gyromitra Caroliniana murklor
    Print Recipe Pin Recipe
    5 from 1 vote

    Crispy Gyromitra

    Crisp par-boiled gyromitra with an herby crust. Dredging the blanched mushrooms in flour helps them not spatter in the pan. Serves 2-4 as an appetizer or garnish for a steak or salad.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Appetizer
    Cuisine: American
    Keyword: Gyromitra
    Servings: 4 Servings
    Calories: 234kcal
    Author: Alan Bergo

    Equipment

    • 1 10 inch saute pan or skillet

    Ingredients

    Mushrooms

    • 8 oz fresh Gyromitra mushrooms
    • 3 qts water
    • ¼ cup cooking oil

    Seasoned flour (think of this as an example, you can use your favorite dredge)

    • 1 cup flour
    • 1 tablespoon dried ramp leaves crumbled
    • 1 tablespoon dried bergamot leaves crumbled
    • 1 teaspoon paprika
    • ½ teaspoon fresh ground black pepper

    Instructions

    • Clean the Gyromitra well by trimming any clinging debris from the stems. Cut the mushrooms in half if they’re small and quarter them if they’re large. Diligently inspect the inner folds of the mushroom for pill bugs, spiders, centipedes, and all manner of creatures and evict them.
    • Bring the water to a rolling boil, add the mushrooms, put a lid on the pot and cook for 10-15 minutes, depending on how many you’re cooking. Remove the mushrooms to drain, then put them between paper towels to cool, pressing them between towels to remove as much water as possible.
    • Combine the ingredients for the flour dredge.
    • Sprinkle the Gyromitra on both sides with salt, allow to sit for a minute or two.
    • Meanwhile, heat the oil in a wide pan.
    • Toss the mushrooms in the flour dredge, tap off the excess, and add them to the pan with the oil.
    • Cook the mushrooms until crisp and golden on both sides, then serve, sprinkled with some finishing salt if you want. Lemon wedges can be nice too.

    Video

    Nutrition

    Serving: 2oz | Calories: 234kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 14mg | Potassium: 281mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 600IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 8mg

    More 

    On Cooking False Morels / Gyromitra Mushrooms 

    « Foraged Greens with Walnut Sauce
    Foraging and Cooking Dandelion Hearts or Crowns »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    An image showing many different brands and media companies forager chef alan bergo has worked with.

    Footer

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Forager | Chef LLC® Accessibility Statement

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.