It’s officially fall, which means one very exciting thing to us wild foragers — mushrooms!
As many of you may know, The Kitchen Wild was first launched on Instagram, and over the past few 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. And 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 mushrooms were harvested, but I can certainly lead you to experts who can. The 21st annual Yachats Mushroom Festival will be happening the weekend of Oct. 14-16. The festival will offer educational talks, themed menus, and even guided walks — just in time for prime Oregon coast mushroom hunting season. Visit Yachatsmushroomfestival.com or follow them on social media at @yachatsmushroomfestival for more information.
Tempura Coral Udon Noodle Soup
Ingredients:
6-12 coral mushrooms
1 can Rogue Newport Daze beer
Krusteaz Tempura Batter mix
1 quart vegetable stock
1 tablespoon dark mushroom soy sauce
4 cups udon noodles
Oil for frying
Directions:
Preheat oil to 375°
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, enjoy!
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.