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

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Yellowfoot Chanterelle Vodka

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yellowfoot chanterelle vodka recipeI love yellowfoot chanterelles, they’re pretty, petite, and fragile. I only know of one place to pick them in Minnesota, its a mixed woods forest up north, with lots of rolling hills and a wide amount of varying terrain. In a couple places there are wet spots with puddles and tiny ponds. These damp spots are where I find them, hiding with the moss around the water.

I don’t usually find a ton of these, but when I do I like to save them for special occasions. Unlike golden chanterelles and hedgehogs, which should not ever be dried (just because grocery stores sell dried chanterelles doesn’t mean they taste good!) yellowfoot chanterelles, and their cousins the black trumpets have a much thinner, hollow frame, which allows them to dry and be reconstituted effortlessly for cooking. There is another way you can preserve them though, and I have been experimenting with it, it’s a fun one.

A while ago I found an old Italian recipe for preserving chanterelles in vermouth. I got to thinking that I should try preserving yellowfeet the same way, but vermouth contains other flavorings like herbs and such, so I figured I would use vodka since it’s mild flavor would allow me to taste only yellowfoot chanterelle and nothing else.

yellowfoot chanterelle vodka recipe

Don’t be afraid of a “floater” they are a little snack for after your shot.

If sipping mushroom flavored liqour sounds weird, thats ok. The biggest reason I wanted to make it was to use it in cooking. One of the most decadent sauces I’ve ever had is made by sauteing morels and chopped shallots in brown butter, then deglazing the pan with cognac or brandy, evaporating the alcohol and then adding stock, cream or veloute.

Now imagine that same morel sauce, but this time made by deglazing the pan with cognac in which dried morels have been steeped. Black trumpets will make a black liquor, or how about a chanterelle family infused liqour made with golden chanterelles, hedgehogs and yellowfeet?

I know for a fact Italians have been known to make a cordial with golden chanterelles too, For that all you would need to do is follow the recipe below and add some simple syrup to taste after the liquor has infused. Yellowfoot chanterelles do have a more earthy taste than golden though, so they will give a slightly different result.

yellowfoot chanterelle

That being said, after the alcohol has been infused, the flavor can deteriorate after a while, so use this stuff within a month or two. I also keep it in the fridge after infusing at room temperature for a while.

Update: 5 years later.

In the end, this is really kind of a novelty, but a good conversation piece for if you have some other mushroom hunters over. I’ve found I prefer mushroom vodka straight up, as a shot, all alone. Maybe with a salted or brined yellowfoot on the side. Cooking with it is fine, but it’s purity is lost and it’s hard to parse it from other flavors.

Here’s a simple proportion for the infused vodka.

yellowfoot chanterelle vodka

yellowfoot chanterelle vodka
Print Recipe
5 from 4 votes

Chanterelle Vodka

Yield: One .75 litre of Yellowfoot Chanterelle flavored vodka
Prep Time5 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: Schnapps, Vodka, Yellowfoot chanterelle
Servings: 10

Ingredients

  • 30 or so  fresh yellowfoot chanterelles weight doesn't really matter, but if all the mushrooms you have are small, e.g. the size of pencil eraser, you should add more than twenty. My 30 yellowfeet chanterelles were all about the 3 inches tall.
  • .75 litres of fine vodka the type which you would want to drink by itself. I used Prairie vodka, an organic vodka made around Benson Minnesota, its available in many liquor stores in the metro area.

Instructions

  • Clean the chanterelles of debris using a small brush or if they are really filthy, by rinsing quickly under some cold running water.
  • Combine the chanterelles and the vodka in an air-tight, nonreactive container, like a glass mason jar. An alternate method would be to just stuff the mushrooms in the bottle after taking a healthy pull, but then they'll be harder to remove.
  • Store the mushroom vodka in a cool place away from sunlight for at least 1 week, then refrigerate to keep the aroma and enjoy. The vodka flavor will eventually smooth out and get mild.

Related

Previous Post: « Fresh Wild Mushroom Duxelles
Next Post: Lobster Mushroom-Entoloma Manhattan Clam Chowder »

Reader Interactions

Comments

  1. oilgod

    January 21, 2015 at 10:25 am

    My wife and I have been infusing mushrooms in vodka for about 5 years now so hopefully I can contribute some of that experience.

    The first thing I’d offer is that most mushrooms do not have to be cleaned before infusion. We don’t rinse or even brush very aggressively – pine needles and duff add character and flavor to the final product and any dirt will settle out or can be filtered with cheesecloth.

    Agreed that for infusion time, longer is usually better. Still, there is usually ample flavor to enjoy a sample even after only a week with most species so you can appreciate the development as they soak…

    In addition to chanterelles, hedgehog mushrooms also work very well in a vodka infusion. These are one of our favorite eating mushrooms so we typically only make an infusion if there is a very large supply. A hotter vodka (one with more bite or sharper mouthfeel) works great with hedgehogs since that is sort of how they taste raw normally.

    Yellowfoot chanterelles are probably our highest rated infusions but take a ton of time to collect due to their size so we do other individual species as separate infusions. Blends with chanterelles and hedgehogs and trimmings/crumbs from the collecting baskets added are delicious, if not quite as distinct.

    In our experience, the greater the volume of mushrooms infused, the stronger the flavor of the liquor. Regular chanterelles become almost overpowering once past a certain percentage, so I recommend using no more than 50% coarsely chopped mushrooms by total volume of filled container (e.g. 1 quart would be 1 pint loosely packed chopped chanterelles then fill to top with vodka.)

    The chopped chanterelles are still usable after extraction, try them pureed for a penne alla vodka or similar. That is assuming they were cleaned really well prior to infusion – no fun chewing on pine needles or whatnot. Yellowfoot mushrooms lose some of their robust texture but can still fill an omelette or round out a hash.

    We typically drink the infusions neat to fully appreciate the flavors – a lot of the nuance is blown off with cooking so using them in a dish prior to serving seems like a waste. For a cooking mushroom vodka, do a super-infusion: fill a jar to the brim with coarsely chopped mushrooms and then fill the remaining space between the chunks with vodka. This results in a very strongly flavored liquor that should stand up better in a recipe.

    Laccaria sp. and Clitocybe odora can also be infused into vodka but the results are strongly flavored and will probably not agree with all palates. We’ve not yet tried any bolete or lactarius species as infusions because those are some of our favorite eating mushrooms. If we get a large enough harvest this year we’ll give them a go…

    I hope this helps!

    Reply
  2. Greg

    December 13, 2015 at 12:03 am

    I just made my first batch of yellowfoot (Craterellus tubaeformis)-infused vodka. I used Crater Lake Vodka (it’s good) and I used mostly yellowfeet but also some “regular” chanterelles (Cantharellus cibarius) as well. I estimate that I used no more than 30 chanterelles to a 750ml bottle of vodka. I combined the vodka and chanterelles in a mason jar and they have been infusing in the fridge for at least 3 weeks now.

    To my surprise, however, the whole concoction is now a dark, nearly black, black tea color. Even the chanterelles have now turned nearly black (a dark brown) after infusing. I am curious what is causing this…

    Reply
    • Alan Bergo

      December 19, 2015 at 9:50 am

      Interesting, haven’t seen that happen before.

      Reply
    • Toby

      December 19, 2015 at 10:14 am

      Yellowfoot vodka almost always turns the color of weak black tea. Regular chanterelle vodka varies wildly, sometimes it is pale gold, other times more of an amber. Every so often I have a batch turn very dark brown. No difference in the vodka (monopolova) and sometimes it happens with just one jar out of a batch I made all at the same time.

      I am guessing that it is some kind of oxidation reaction, but that doesn’t make perfect sense since none of the older bottles have ever changed even when decanting or repacking into little nip bottles for gifts.

      I was initially reluctant to drink the dark vodka, but given several that turned were gallon jugs I found the courage to try. And…it tastes fine.

      Other things to try:
      Hedgehog infused vodka
      Laccaria vodka – doesn’t matter if you use L. laccata or L. amythystio-occidental, it usually turns out sort of dingy gray/tan. Make small batches, it is not for everyone.
      Leave the duff on – Sometimes we clean our chanterelles really well before making vodka. Other times they just get coarsely chopped into a jar. I mean, we do a decent cleaning in the field but in my experience a little dirt and moss and leaves and twigs and pine needles can really add depth to the infusion. An easy way to start is if you pull down a huge haul and, while cleaning them up for processing just do it on tea towels. After they are all cooked bagged frozen (or however you do) just tip the “crumbs” into a Mason jar and infused as usual. I do try to avoid questionable bits (waterlogged or dark pieces) in my infusion so if I trim those go in the compost rather than the vodka.

      Good luck, don’t be afraid of the dark… ☺

      Reply
  3. samantha

    September 6, 2017 at 11:42 am

    Hi Alan- You used fresh chanterelles here, is it better at all to dry the mushrooms before infusing? I guess when I make tinctures and infusions with reishi, chaga, turkey tail, I always tend to dry them first, maybe I was worried a bit about a mold or something developing on the surface. If you haven’t had any trouble with this, I might give an infusion with fresh matsutake a try this fall… Feel like their super aromatic qualities would impart awesome flavor in vodka for a pretty neat wild cocktail, cordial, vermouth, or even a tincture with grain alcohol. Matsutake don’t dry super well and lose that magical fresh scent if they’re dried from my experience, so they might be a good one to infuse fresh…

    Reply
    • Alan Bergo

      November 27, 2017 at 9:07 am

      For aromas, except for candy caps, it is really better to use them fresh since drying changes the scent.

      Reply
  4. eub

    July 15, 2018 at 12:25 am

    For mushrooms you wouldn’t eat uncooked (whatever your personal practice is), would you have concerns about raw infusion? The alcohol will kill bugs, but it won’t degrade unstable compounds or remove volatiles (like fragrance!), so I wondered how you assess it.

    Reply
  5. Bonnie

    February 7, 2019 at 6:55 pm

    Is the yellow foot infused vodka good for drinking straight or do you have cocktail recipes you and suggest? I have some fermenting in my liquor cabinet

    Reply
    • Alan Bergo

      February 8, 2019 at 8:51 am

      I would use with salty garnishes, like olives, etc, not too much or you won’t taste it.

      Reply
      • Bonnie

        February 8, 2019 at 9:13 am

        Great, thank you! 🙂

        Reply
  6. Melissa

    July 13, 2020 at 3:13 pm

    I have been doing this with dried Reishi for a medicinal cocktail!

    Reply
  7. Ben

    January 16, 2021 at 4:04 am

    5 stars
    Hey, love the article…sipping on my own few week old batch right now.
    Curious if you have any info on whether or not the mushrooms themselves are good for eating straight up, once they’ve been in the vodka for a good amount of time? I feel like they’d be ok and one time cooked them into Vodka Yellowfoot Drunk Brownies but n’er have eaten them straight up out of the vodka.
    Think they’d be good? Think you’d get indigestion? Drunk and both at the same time?

    Thanks Forager Chef. Love using your resources as a digital sounding board for my mushroom dishes. Will likely check tomorrow for a cream of Morel recipe. Just to be sure its good! 🙂

    Cheers,

    Ben Dreamflayer
    p.s. am illustrator.animator if need mushroom art for articles.

    Reply
    • Alan Bergo

      January 16, 2021 at 7:26 am

      Thanks Ben

      Reply
  8. Krista

    August 17, 2021 at 5:20 pm

    I filled a half gallon bell jar 1/4 full of sliced fresh golden chanterelles and then added vodka to the top. After two days in the dark at room temp, it’s heavenly. Thinking I might strain pretty soon. Since we aren’t supposed to eat uncooked chanterelles is this ok to drink?

    Reply
    • John Garvey

      October 6, 2021 at 5:50 am

      5 stars
      For what my opinion is worth, I understand chanterelles can be eaten raw – it’s just that they are better cooked in most dishes because it brings out the flavour.
      Infusing in vodka will do that anyway.
      I used golden chanterelles in vodka and got an interesting amber, woody/apricot flavour schnapps. It won’t catch on commercially, I guess, but certainly interesting and palatable….

      Reply

Trackbacks

  1. Yellowfoot chanterelle consomme with northern pike dumplings says:
    March 3, 2014 at 6:15 pm

    […] 1/4 cup yellowfoot chanterelle infused vodka (recipe here) […]

    Reply
  2. Pike Quenelles in Yellowfoot Chanterelle Consomme says:
    December 19, 2019 at 12:36 pm

    […] In a restaurant I would serve it as a 1st course or part of a multi course menu. See the recipe for yellowfoot schapps/vodka […]

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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. 

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#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
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#staffmeal #brisket #meatsweats #naptime
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