Chanterelle pudding is an old-school mushroom recipe from the one and only Richard Olney-one of the defining authors of modern French Cuisine (back in the era of Julia Child and James Beard). In his most famous book, Simple French Food, Olney shares a recipe for “mushroom pudding”, a sort of side dish or casserole made…
Chanterelles
Cantharellus phasmatis, (pictured from Minnesota) is one of the finest mushrooms in the world.
Chanterelles and their friends: various types of golden chanterelles, yellowfoot chanterelles, black trumpets, red chanterelles, and others. If you're new to chants, check out my basic guide to golden chanterelles. If you have some you'd like to cook, try them wet sauteed, or in just about any wild mushroom recipe on this website, especially mushrooms cooked with garlic and parsley and in a simple chanterelle pasta.
Black Trumpet Potato Puree
Black trumpet potato puree (think dried-mushrooms pureed into mashed potatoes) came from a dish I’d heard about when I was moonlighting as the stylist on Lenny Russo’s cookbook. Over the course of the eight month project, photographer Tom Thulen and I would work off a list of dishes from different sections each week, chosen by…
Sequencing the White Chanterelle
Seven years ago I picked my first white chanterelle. Now, just this week, they were finally published in an academic study. Look white chanterelles up in a guide book, and you’ll see pictures of Cantharellus subaldibus (I’ve picked them or very similar ones in the South of France and they’re great). You’ll also see in…
Fried Yellowfoot Chanterelles
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…
Fermented Mushroom Pierogi
Fermented mushroom pierogi, along with a few different sauces I’ve made (dryad saddle shoyu/soy sauce) are the most delicious things I’ve made with fermented mushrooms yet. Fermented mushrooms are a concentrate, they’re not something I’m going to go and just eat out of a jar, especially if they’ve been long-fermented and have turned soft. The…
Wild Mushroom Chowder
A good, simple chowder made with wild mushrooms has been a reader request for a while here that I finally got around to posting. It comes together in just under an hour, and is a good way to use some fresh or dried wild mushrooms if you need a bowl of comfort food. A soup…
Yellowfoot Chanterelle Lefse
When I think of the cuisine of my Nordic ancestors, I don’t usually think of mushrooms, and that’s a mistake. Scandinavia is home to many similar varieties of mushrooms that we have in the Midwest: chanterelles, murklor, and even matsutake! Lefse with chanterelles, sauerkraut, and hushallsost cheese is one of the most delicious examples of…
Meatloaf Steaks with Hedgehog Mushroom Sauce
Tender slices of poached meatloaf, napped with handfuls of hedgehog mushrooms in a sauce spiked with paprika and lemon is what happens when you were trained to cook like a French chef, but TV dinners helped raise you. I came up with this to showoff how much fun hedgehog mushrooms can be. Hedgehogs have a…
Hedgehog Mushroom Soup with Beans, Watercress and Tomato
I love hedgehog mushrooms (especially the giant ones) but during the off-season here in Minnesota I sometimes cook with the smaller Hydnum umbillicatum that are sold commercially out of the PNW during our winter when I have a craving for fresh mushrooms. Hedgehogs are great in just about anything you’d add them to, but I love…
Chanterelle Spaghetti with Roasted Garlic-Wine Sauce
Earlier this year my former chef, friend, and mentor Chef Andy Lilja gave me a ring during chanterelle season to tell me how awesome his dinner was. Some of my favorite recipes are those from my chef friends, either restaurant staples, or things that they make at home, and I keep track of them whenever…
Mushroom Fricasee Fredy Girardet
Old cookbooks are a wealth of knowledge. Back in the day, it didn’t matter how many art directors were on set for the photo shoot, and how many different plate props you had, good food was just good food. One of my favorite old books is Fredy Girardet, a famous Swiss chef who reached the…
Baked Fish with Black Trumpet Crust
When Sitka Salmon sent me loads of fish to cook with this year in preparation for a project we were working on, I started working on a few great ways to use frozen fish, especially white-fleshed fish like black rockfish and cod. Making a topping with dried black trumpets, leeks and tomatoes was one of…
Salted Wild Mushrooms in Brine
Once I started reading about traditional ways to preserve mushrooms around the world, one of the first ones I came across was salted wild mushrooms, an old stand-by used in plenty of places, but most notably Eastern Europe. It’s not that popular in America, but one trip to a market with an Eastern European ownership…