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Foraging and Cooking Mushrooms, Wild and Obscure Food

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Fried Yellowfoot Chanterelles

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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 you might find. 

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)
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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

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Toothwort is peaking right now. Makes a great garn Toothwort is peaking right now. Makes a great garnish. Here with @shepherdsongfarm goat tartare, ramp vinaigrette and wild rice sourdough. It adds a nice bitter, mustardy note. 

#cutleaftoothwort #cardamineconcatenata #goat #tartare #normalizegoatmeat
Consider the salad, here, a little mix of ephemera Consider the salad, here, a little mix of ephemerals, and other tender young plants and herbs. 

The instinctual knowledge involved in choosing different plants at their peak to serve together raw, with thought put into how the textures and flavors will work on someone’s palette, to me, is one of the highest forms of culinary artistry. Something most people will never taste in their life. 

A little oil, salt, pepper, acid, a touch of sweetness from maple, maybe few fresh herbs are all you need. Bottled dressing of any kind would be like putting Axe Body spray on food. 

#spring #ephemerals #toothwort #troutlily #springbeauty #foraging
🌱Ephemeral Week🌱 Last entry. I’ve saved t 🌱Ephemeral Week🌱

Last entry. I’ve saved the smallest, fern gulliest plant for last. 

False Mermaid Weed (Floerkea proserpinacoides) is a good little plant Sam Thayer showed me. It’s tiny, as in all the photos are from me on my belly, in a wet ditch. It’s so small it’s hard to get the camera to even focus on it (see pic with my finger for scale). 

Mermaid weed likes wet areas, like ditches and spots that hold a bit of water (perfect mosquito habitat😁). 

Like chickweed, Floerkia greens are like nature’s Microgreens. They’re in the Limnanthaceae, (a new-ish group of brassicas) and like the Toothwort form earlier this week, you’ll taste a strong mustard-family flavor in a mouthful of their tender stems. 

They’re literally wild mustard sprouts, and, unlike other wild sprouts (garlic mustard 🤬) they stay sprouts, and, they actually taste good. 

It has a wide range over much of the eastern and western U.S., and is listed as secure globally, but is endangered in some states and shouldn’t be disturbed in those places. 

I’m lucky enough to have some large colonies near me so I do clip a few handfuls each year-my annual reward for removing some of the garlic mustard nearby, that, along with atvs, dirt bikes, and contamination from local water pollution, is one of the biggest threats to this tiny green. 

#floerkiaproserpinacoides 
#wildsprouts #mustardsprouts #ferngully #tiny #foraging #mermaid #🧜‍♀️
🌱Ephemeral Week🌱 Virginia Bluebells (Merten 🌱Ephemeral Week🌱

Virginia Bluebells (Mertensia virginica) are one of the most beautiful harbingers of spring I know, as well as one of the most delicious. 

They’re in the Borage family, along with the namesake plant, Comfrey (which I only eat a few flowers of occasionally) and Honeywort. 

The flavor of the greens, like borage, has a rich flavor some people might describe as mushroomy or fishy, but after a just a few moments of cooking (30-60 seconds) they get mild and delicious, with a subtle bitterness. It’s a good bitter though-nothing like dandelions or garlic mustard that aren’t fit to be in the same basket, let alone on the same plate. 

The shoots are sweet and delicious, much more mild than the greens. As they can grow to be over a foot long, they’re almost more of a vegetable than a leafy green, depending on when you harvest them. 

Bluebells love moist, rich soil, but you don’t have to go to the woods to get them. Many people know Virginia Bluebells as a garden plant, and they can make a great edible addition to your landscape.

#virginiabluebells #foraging #ephemerals #springwildflowers #wildfoodlove #mertensiavirginica
🌱Ephemeral Week🌱 Narrow-leaved Wild Leek / 🌱Ephemeral Week🌱

Narrow-leaved Wild Leek / White Ramp (Allium burdickii) 

If you’re in a ramp patch you might occasionally see some with white stems (pic 1,2). These are a cousin to the more common variety with much larger leaves and red stems (pic 3,4,5)

Allium burdickii is not as common as the red-stemmed variety, and in every ramp patch I’ve been in, the white ramp is heavily outnumbered. 

Where I harvest, I like to leave them alone, and mark the areas where they grow with sticks or middens on the ground so I can go back in the fall and help them spread their seeds. I also try and remove garlic mustard when I see it-a much more imminent threat in my mind to ramps than foragers out to gather some leaves. 

2020 was a banner year for ramp seeds, and you can still help the plants right now (pic 7) as some seed heads are still full and would love for you to give them a shake as you walk by. 

#alliumburdickii #ramps #ephemerals #foraging #spring
🌱Ephemeral Week🌱 #4: Erythronium leaves E 🌱Ephemeral Week🌱

#4: Erythronium leaves 

Erythronium (Trout Lily) are another ephemeral that I see widespread in my ramp patches, there’s at least 32 species world-wide, with at least one endangered species in MN (Dwarf Trout Lily). 

They’re a beautiful, delicious plant I eat every year, but I can’t recommend serving them to the general public. Plenty of people say these are edible, but also emetic if eaten in “quantity”. 

I can tell you, at least with E. albidum and E. americanum I’ve eaten, that some people are much more sensitive than others, so if you want to make a salad to serve people, make sure they’re comfortable eating it, and use a few leaves as a garnish. 

Funny enough, I didn’t learn about these from a foraging book. Like knotweed, I learned about them from one of my favorite chefs: Michel Bras, one of the most influential chefs of the turn of the 21 century. 

Any chef that works with wild plants owes a debt to Bras. His book, although a little dated now, still teaches me new things all the time. While flipping through the book I also caught a recipe using tansy flowers 😳 that I’d probably pass on. 

The whitefish crusted with sunflower seeds is a dish of mine from 2012, and an example of how I eat the leaves: a few at a time, as a garnish. 

#troutlily #erythronium #michelbras #ephemerals #foraging
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