A Wild Winter Mushroom Trio
The Pacific Northwest is filled with an abundant variety of wild mushrooms. These natural and native mushrooms can be found throughout our forests and woodlands. We have a number of these forged fungi available in our store during peak mushroom seasons. Supply is limited so call you store before to check what wild mushrooms varieties we have available.
Here’s three of our favorites, Black Trumpets, Yellowfoot Chanterelles and Hedgehogs, and how we like to use them in our cooking and recipes.
Black Trumpet Mushrooms
Black trumpets are popular edible mushrooms with a deep flavor that works well in many recipes. They’re a great addition to soups, sauces, pasta dishes or to accompany any meat or seafood—basically anything without a lot of other strong flavors that may overpower your trumpets.
Black trumpets hold their flavor and keep very well dried. If you have extras, dry them out in a dehydrator or on a sheet in the oven on the lowest setting. The dried mushrooms can then be chopped or powdered, and used to add flavor to rice or couscous dishes. Because of their distinct and strong flavor, trumpets can be added to simple recipes for a burst of flavor. Try in a Salmon with Trumpet Sauce or a Simple Trumpet Sauté
Yellowfoot Chanterelle Mushrooms
Like their cousins, the Golden Chanterelles, Yellowfeet have a pleasant and slightly fruity smell and are more mushroomy in flavor. To cook, heat a pan with a little butter or oil. Once it begins to sizzle, add the mushrooms and turn off the heat until they are just heated through and wilted. Their flavor works wonderfully in cream sauces.
Yellowfoots can be dried successfully and easily, with a low heat dehydrator or on a wire cookie rack in an airy place until they are cracker dry. After they are dry, put them into a sealed glass container, like a mason jar.
Mushrooms with teeth? As a matter of fact, yes. Not as intimidating as you might imagine but these mushrooms have small tooth like projections on their lower cap surfaces. These Hedgehog mushroom varieties are a late bloomer and tend to appear in January along the Pacific. Hedgehog mushrooms have a mild chanterelle flavor and are best incorporated into casseroles.
Drying toothed mushrooms like Hedgehogs is not advised. The mushrooms become fragile and grainy, and their teeth fall out. When reconstituted in water they are tough and tasteless.
Wild Mushroom Recipes
Simple Trumpet Sauté
8 oz fresh, wild black trumpets
1 clove garlic, minced
2 cans vegetable or chicken broth
1 tbsp olive oil (or unsalted butter)
Heat oil in large, non-stick skillet over medium-high heat. Sauté garlic for about 2 minutes. Add cleaned mushrooms, and cook for about 5 minutes.
Remove from heat and serve. Easy!
Salmon with Trumpet Sauce
2-4 medium wild salmon fillets
3/4-1 lb fresh black trumpets, chopped (the more, the better!)
1 clove garlic, minced
1/3 cup chopped green onion
1/2 cup broth (vegetable, chicken, beef or fish)
1/2 cup white wine
1/4 cup butter
Cook the fish accordingly. Ask our Seafood Experts for cooking suggestions.
Prepare the sauce topping in a heavy skillet on medium heat. Melt butter then add the garlic and cook for 1 minute. Add your cleaned and chopped black trumpets and sauté them for 5 minutes. Next add the chopped green onion and cook until they’re slightly wilted, usually another minute or two.
Add the wine and broth. Continue to cook until the volume of all the liquids is reduced by about half. Remove from heat and season with any desired salt and pepper. Serve on top of the cooked salmon.
- Add a few tablespoons of cream after the liquids are reduced
- Season with your favorite herb
- Using dried mushrooms instead of fresh works fine too. Reconstitute them by simmering in white wine.
- A few tablespoons of lemon or orange juice adds a citrus flavor to the fish mixture.
Hedgehogs and Vegetables
Serves 4 as a side dish | A quick, simple vegetable dish. Other common mushrooms can be substituted in this recipe.
4 Tbsp butter
2-3 hedgehog mushrooms, sliced
1 onion, sliced
2 carrots, sliced
6 green onions, cut into tops and heads
1 zucchini, sliced
1 small head cauliflower, cut into florets
1 Tbsp beef concentrate
1/2 tsp sugar
Salt to taste
2 Tbsp water
Freshly ground black pepper (optional)
In a large sauté pan or skillet melt the butter and sauté the mushrooms and onion for 5 minutes. Add the other vegetables and toss gently.
Add the beef concentrate, sugar, salt, and water. Cover and simmer until the vegetables are just barely al dente. Grind black pepper on top and serve on white rice.
Serves 4 as a side dish | The gentle flavors of hedgehogs and potatoes combined with the smoky flavor of bacon make this an interesting dish.
4 medium red potatoes, peeled and thinly sliced
1/4 cup heavy cream
1 pound hedgehog mushrooms, sliced (including stem)
1/4 cup chopped fresh chives or green onions
Paprika to taste
1/4 cup milk
1/4 cup freshly grated Parmesan cheese
4 bacon slices, chopped
In a buttered casserole dish, place half of the sliced potatoes and the cream. Add the sliced hedgehogs and cover with the remaining potatoes. Cover and bake in a preheated 375º F oven for 25 minutes.
Add the chives, paprika, and milk. Sprinkle with the cheese and bacon. Return to the oven, uncovered this time, and bake at 375º for another 20 minutes.