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Yellowfoot Chanterelle Soup with Ramp Gnocchi

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Wild Yellowfoot Mushroom and Pheasant Soup with Ramp Gnocchi

Wild Yellowfoot Mushroom and Pheasant Soup with Ramp Gnocchi

I went on my first successful forage of the year today. Since it is early, I wanted to go somewhere that was wet, and with not a lot of tree cover. To the swamps I went. Luckily, I was right and I was able to bring back a decent little bag of treats. With the ramps up and maturing, it’s time to eat some.

Since the leaves are the first part of the plant to deteriorate when they hit your refrigerator, I took half of the ones I picked today and quickly made something with them to enjoy for the next few days: a simple soup made from a pheasant carcass and some little yellowfoot chanterelle mushrooms I had dried and was saving for a special occasion. Alongside them in the broth are some ramp parisienne gnocchi.

The dried yellowfoo chanterelles really shine here. They have a rich mushroomy flavor that, while not very intense when fresh, really gets concentrated when they’re dried. The Yellowfeet are one of the only mushrooms from the chanterelle family besides black trumpets that you would want to dry. They are hollow, and very fragile to begin with, so they dry very easily and develop a nice flavor.

This is a light soup, which I would probably serve in a small portion as a first course to diners, to be followed by something else, but you could easily add some other components and make it into a meal. A nice drizzle of flavored oil would be great on top of this too, a poached egg would be fantastic too.

Wild Yellowfoot Mushroom and Pheasant Soup with Ramp Gnocchi
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Yellowfoot Chanterelle-Pheasant Soup with Ramp Gnocchi

Ingredients

  • 4 oz pheasant breasts or tenderloins   diced
  • 1 Tbsp ramp leaves to garnish cut into 1/2 in cubes
  • 1 quart pheasant chicken stock, or meat stock (preferably homemade)
  • 1 recipe ramp gnocchi
  • 1 oz dried Yellowfoot mushrooms or another dried mushroom of your choice

Instructions

  • Heat the pheasant, chicken, or vegetable stock with the dried mushrooms, stir and leave to infuse while you prepare the recipe for ramp gnocchi.
  • Cook and cool the Gnocchi, see a recipe for those here.
  • Strain the dried mushrooms out of the stock, rinse lightly to remove any grit, then strain the stock through cheesecloth to remove and grit that may have come off of the wild mushrooms. Put the mushrooms back in the broth, season to taste lightly with salt, and set aside.
  • Season the pheasant or chicken tenderloins with salt and pepper and cook in a pan until they are just done. Remove the tenderloins and cut into 1/2 inch cubes.
  • Finishing and plating
  • Heat the seasoned broth with the mushrooms in it, add the chicken, ramp gnocchi, and heat through.
  • Scoop a ladle into each of four pre-warmed dinner bowls, garnish with the diced ramp leaves and serve.

Related

Previous Post: « Ramp Leaf Parisienne Gnocchi
Next Post: Baby Potatoes With Young Ramps And A Duck Egg »

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Alan Bergo
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
Bluebell season. Destined for a Ligurian ravioli Bluebell season. 

Destined for a Ligurian ravioli as a replacement for the traditional borage greens. 

#mertensiavirginica #virginiabluebells #spring #foraging
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