• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FORAGER | CHEF

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

  • Home
  • About
  • Wild Mushrooms
    • Mushroom Archive
    • Posts by Species
      • Other Mushrooms
        • Lobster Mushrooms
        • Huitlacoche
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Hedgehogs
        • Yellowfeet
      • Gilled
        • Matsutake
        • Honey Mushrooms
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Ramps and Onions
    • Wild Herbs and Spices
      • Spruce and Conifers
      • Pollen
      • Prickly Ash
      • Bergamot / Wild Oregano
      • Spicebush
      • Golpar / Cow Parsnip
      • Wild Carraway
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Nannyberry
      • Wild Blueberries
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged Animals
      • Venison
      • Small Game
    • Poultry
    • Fish/Seafood
    • Offal and Organ Meat Recipes
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • Field, Forest Feast (The Wild Harvest)
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts / Interviews
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Fried Yellowfoot Chanterelle Mushrooms

Jump to Recipe Jump to Video Print Recipe

Chicken Fried Yellowfoot Chanterelles Recipe (4)Yellowfoot chanterelles are a great, underused cousin compared to golden chanterelles and black trumpets, and while many of them are small, sometimes the ones sold out of the Pacific Northwest can be just as large, if not larger than some of the golden chanterelles and black trumpets I harvest in the Midwest.

I made these fried yellowfeet using the same method I use to make my Chicken-Fried Chicken of the Woods, and it’s a great way to use the larger yellowfeet mushrooms you might find, as well as being a pretty versatile wild mushroom recipe in general. 

Yellowfoot chanterelles (2)

Craterellus tubaeformis from the Pacific Northwest are available in the Winter. These are the ones that will be large enough to use for this recipe. 

After a quick dip in flour-egg-flour, larger yellowfoot chanterelles get meaty enough that they could be substituted for meat in a vegetarian entree, or just served as a hearty appetizer with crunchy salt and lemon wedges. It’s a great way to treat these mushrooms, and plenty of other ones. 

On the seasonings 

Really all you need here is some flour, your favorite spice mix, salt, egg, and cooking oil. There’s countless ways you could flavor the flour, but in the video here I chose one that’s a good, all-purpose seasoning for plenty of things: curry powder.

In Europe, specifically France, curry powder is often used as a seasoning, as opposed to the backbone of a curry. It’s a great compliment to the mushrooms here, and gives the finished product an attractive golden color. If you don’t have any curry powder, a good pinch of paprika can be just fine too. 

Chicken Fried Yellowfoot Chanterelles Recipe (4)

Chicken Fried Yellowfoot Chanterelles Recipe (4)
Print Recipe
5 from 1 vote

Fried Yellowfoot Chanterelles

Yellowfoot chanterelles deep or shallow fried with a crisp coating turns them into something you can make a meal around, or just serve as an appetizer.
Prep Time15 mins
Cook Time20 mins
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: Yellowfoot chanterelle
Servings: 4

Equipment

  • Heavy saute of frying pan, like cast iron

Ingredients

  • 4 oz Fresh yellowfoot chanterelles
  • All purpose flour, as needed for breading, roughly 1 cup
  • kosher salt and fresh ground black pepper to taste
  • 1 tablespoon Sweet or hot curry powder
  • 2 large eggs, beaten
  • Lemon wedges for serving
  • Extra salt, preferably a crunchy finishing salt like Maldon optional
  • Cooking oil, as needed Clarified butter or ghee is great here

Instructions

  • Inspect the mushrooms for dirt and debris, and rinse or swish them quickly in cold water if needed, then allow to dry on towels for a few minutes.
  • Mix the flour, curry or other seasonings, salt and pepper. Toss the mushrooms first in flour tapping off excess, then in egg, then in flour again.
  • Meanwhile, heat a pan or cast iron skillet with a few tablespoons of oil until flour sizzles when you sprinkle in a tiny pinch. Add the mushrooms and cook until browned, then flip and brown the other side. If the pan gets dry, add a little more oil.
  • If you have very large mushrooms where the caps fold over on themselves, open the caps up and brown the inside (see video) to prevent having any soggy flour spots. Serve hot with lemon and extra salt on the side.

Video

Related

Previous Post: « Fermented Wild Mushroom Pierogi
Next Post: Foraged Highbush Cranberry Tkemali Sauce »

Reader Interactions

Comments

  1. Anna

    October 30, 2021 at 9:19 am

    5 stars
    I made these the other day, they’re fabulous! I was wondering if you could batter these a few hours ahead of time and then fry them ones you finish the rest of a meal? They are quite laborious and mine were left cooled ones the rest of the meal was done. That said, they were quite delicious cold too!

    Reply
    • Alan Bergo

      November 3, 2021 at 11:06 am

      If you are not used to doing it, or if your mushrooms are not extremely large yellowfeet, You could freeze them after breading and cook directly from the freezer.

      Reply

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

James Beard Award Winner

beard award

Subscribe (It’s free)

Forager Chef

Forager Chef

Footer

Instagram

foragerchef

FORAGER | CHEF®
🍄🌱🍖
Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
Load More... Follow on Instagram

Privacy

  • Privacy Policy

Affiliate Disclosure

 I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases help keep this website free and help with the many costs involved with this site as it has continued to grow over the years. 

Copyright © 2022 ·