As many of you may know, The Kitchen Wild was first launched on Instagram, and over the past couple of years, I’ve received so many amazing messages from people all over the world about my wild food recipes. But nothing gains as much attention as mushrooms, and that includes pleas to never, ever disclose mushroom foraging locations. 

Mushrooms are serious business, and those of us who love to hunt them here on the central Oregon coast have our favorite spots that we return to time and time again in hopes that another mushroom forager hasn’t gotten to them first. So although I can’t tell you the exact location where I harvest these beautiful fungi — because people on the internet get really upset about that kind of thing — I can tell you that we live in such a unique climate that some of the most incredible and delicious mushrooms flourish here all over these incredibly abundant Oregon coast forests. Therefore, you’re never far from a fantastic fungi that’s ready to infuse your dish with its umami flavor. 

I may not be able to tell you where these beautiful coral mushrooms were harvested, but I can show you! The Kitchen Wild is now on YouTube thanks to the News-Times Media Group, so keep an eye out for this mushroom recipe on my YouTube channel, “The Kitchen Wild,” and watch all the fun we had harvesting them. You might even recognize this picturesque central Oregon coast location. 

Tempura Coral Mushroom Udon Noodle Soup


6-12 coral mushroom bunches

1 can Rogue Newport Daze beer

Krusteaz Tempura Batter mix

1 quart chicken stock (or vegetable stock to keep this recipe vegetarian)

1 tablespoon dark mushroom soy sauce

4 cups udon noodles

2-3 whole scallions, sliced

Oil for frying


• Preheat oil to 375 degrees

• Mix your tempura batter mix with Rogue Newport Daze beer until it’s a very thin pancake batter consistency.

• In a separate bowl, use an additional cup of dry tempura batter mix for dusting coral mushrooms before dipping them in the wet batter.

• Carefully deep fry battered mushrooms until golden brown on both sides. Approximately 1 minute per side. Set aside on cooling rack or paper towels to drain excess oil.

• In a small stockpot, add chicken stock (or vegetable stock to keep this recipe vegetarian), dark mushroom soy sauce and scallions. Bring to a simmer then add udon noodles.

• Simmer 5-10 minutes. Serve with tempura fried coral mushrooms on top, and enjoy!

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