Earlier this week I was throwing together staff meal for a video shoot with Barebones Living. A big bowl of wild rice with chanterelle mushrooms was supposed to be for the crew, but it ended up in the shoot. The shoot was focused on summer foraging and campfire cooking. I’d planned on making pork chops…
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.
Sauteed Wild Mushrooms with Chevre and Wild Herb Flatbread
Summer wild mushroom varieties have finally started to show up in my next of the woods. The first thing I made this year was a riff on one of my favorite shareable wild mushroom appetizers. It’s basically a giant pile of sauteed mushrooms with whipped cheese and a sprinkle of pickled ramps you smear over…
Richard Olney’s Chanterelle Duxelles Pudding
Chanterelle pudding is an old-school mushroom recipe from the one and only Richard Olney, who was one of the defining authors of modern French Cuisine in the era of Julia Child and James Beard. In his most well-known book, Simple French Food, Olney shares a recipe for “mushroom pudding”, a sort of side dish or…
Black Trumpet Mushroom 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. It’s one of the more interesting wild mushroom recipes I’ve done. Over the course of the eight month project, photographer Tom Thulen and I would work off…
Sequencing the White Chanterelle Mushrooms
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 Chanterelle Mushrooms
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 Wild 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…
