Culinary Corner

Dinna Davis

The En-Chanting Chanterelle

In the recent weeks many foragers have been finding California Golden Chanterelles (Cantharellus Californicus). If you are one of these foragers and are looking for an interesting and unique way to prepare California Golden Chanterelles, how about making Chanterelle Mushroom Tempura? This method gives the mushrooms a light, crispy texture that highlights their delicate flavor in a whole new way.

Chanterelle Mushroom Tempura
This recipe uses the tempura method to give the mushrooms a crispy exterior while preserving their delicate flavor and texture.

Ingredients:

1 lb fresh California golden chanterelles, cleaned and sliced into large pieces
1 cup all-purpose flour (for the batter)
½ cup cornstarch
1 teaspoon baking powder
1 large egg
1 cup ice-cold sparkling water (for a light, crispy batter)
Salt and pepper, to taste
Vegetable oil (for frying)
Soy sauce or Ponzu sauce, for dipping (optional)

Prepare the Mushrooms:

Gently clean the chanterelle mushrooms using a brush or damp paper towel to remove any dirt. If they are large, you can cut them into smaller, bite-sized pieces.

Make the Tempura Batter:

In a bowl, combine the flour, cornstarch, baking powder, salt, and pepper.
Add the egg and the ice-cold sparkling water, and gently mix to form a lumpy batter. The ice-cold water helps create the light, crispy texture when frying.

Prepare the Tempura:

Heat the Oil: In a deep skillet or saucepan, heat about 2-3 inches of vegetable oil over medium-high heat. You want the oil to be hot but not smoking, around 350°F (175°C). If you don't have a thermometer, drop a small amount of batter into the oil; if it sizzles and rises to the surface immediately, it's ready.
Coat the Mushrooms: Dredge the chanterelle mushrooms in the tempura batter, making sure each piece is well coated but not overloaded with batter. This keeps the coating light and crispy.
Fry the Mushrooms: Carefully drop the battered mushrooms into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes or until the mushrooms are golden and crispy. Use a slotted spoon to remove the mushrooms and place them on a paper towel to drain any excess oil.

To Serve:

Serve the Chanterelle Mushroom Tempura immediately while they're crispy and hot.
Optionally, serve with a side of soy sauce or ponzu sauce for dipping. The slight tang of the dipping sauce complements the richness of the tempura mushrooms.

Why It's Interesting:
Tempura isn’t a typical method for chanterelles, but it brings out their subtle flavors with a crispy contrast. The result is a delightful fusion of light batter and earthy mushrooms. It’s a fun twist on how to enjoy chanterelles, and it’s perfect for a unique appetizer or side dish!

February’s culinary dinner did not disappoint! We were transported to the Philippines and were served vegan/mushroom as well as meat & mushroom dishes. The dinner team hopes the meal inspires more vegan creations and showcases how deliciously adapted ethnic dishes can be prepared and enjoyed. The guests were presented with vegan lumpia, adobo (chicken & mushroom and mixed mushroom versions), vegan stir-fry, pancit (vegan, pork and shrimp noodle entries), Candy cap flan (vegan and traditional Filipino), meringues and paciencia candy cap cookies for dessert options.

Light as a feather meringues

Keep foraging, keep creating, keep inspiring, keep cooking!

……..

March Culinary Group Dinner:
St. Patrick’s Mushroom Day (Dinner Captain: Alvaro Carvajal)
Monday, March 3, 2025, 5:30 pm - 9:30 pm

Location:
Hall of Flowers, Golden Gate Park
9th and Lincoln
San Francisco, California

The MSSF Culinary Group is open to all MSSF members who are interested in the gastronomical aspects of mushrooming as a participatory cooking group. Gatherings are generally held on the first Monday of each month at 7 p.m. at the San Francisco County Fair Building (Hall of Flowers). Members of MSSF and the Culinary Group, and their guests, are invited to attend.

MSSF Culinary Group

The MSSF Culinary Group is open to all members interested in the gastronomical aspects of mushrooming. We meet on the forest Monday of each month, with a few exceptions when a holiday falls on the first Monday, to enjoy each other’s company and have a delicious meal. The dinners are open to current members of MSSF and the Culinary Group, and their guests. We are united in our love of cooking as well as our love of mushrooms.

All participants contribute, either as part of the team that prepares the dinner, or by bringing an appetizer to share. Traditionally, the dinners have been designed to take advantage of the wild mushrooms available, as well as the best and freshest food of the season. The menus are centered on mushrooms, ethnic foods, a particular main ingredient, or a holiday near the time of the dinner. Each dinner is led by a “captain” who sets the menu and organizes volunteers to cook the dishes, as well as handle setup and cleanup.

The Culinary Group is a participatory cooking group. It’s an opportunity to practice your skills and to learn from more experienced cooks. We also help with special events such as teh Fungus Fair, and snack for the general meeting.

To be part of the fun and food, here are the practicalities:

Your regular MSSF membership dues must be paid up. (Regular membership dues cannot be paid at Culinary dinners, you must use the online membership billing feature of the MSSF web site.
- The Culinary Group has an annual $10 per family membership fee. This is a Special-interest-group membership fee that is separate from, and in addition to, regular MSSF dues. The Culinary dues can be paid at the dinners to the Culinary Group bookkeepers.
- To cover the cost of the facility rental and the dinner’s ingredients, most dinners cost $20 for MSSF-Culinary Group Members. MSSF-members attending the Culinary group for the first time pay $25. And non-MSSF members who attend as guests of members pay $25. (Occasionally, a dinner may have a different cost due to ingredient expenses, if so, it would be stated on the dinner reservation page.)
- The Culinary Group is participatory - each member is expected to participate as part of a dinner team once per season.
- At dinners where you are not part of the team, you should bring an appetizer to share with the group.
- The facility can hold 60 members seated for dinner, thus that is the limit for reservations.
- Reservations are required and must be made no later than the Wednesday before the dinner.
- Members bring their own dinner beverage, tableware and table covering. Dishes, utensils, glassware, linens, etc. are not provided.
- The MSSF mushroom season is Sept - May.
- Regular dinners occur Oct-Nov, and Jan-May.
- December features a special Holiday Dinner open to all MSSF members and their guests. Over the years, the Holiday Dinner has been done in a variety of formats: potluck, partial potluck (some catered items, some member contributions), fully catered, and hosted by a restaurant.

After logging in to MSSF.Org head to the MSSF Online Calendar then click on the event, or go to the Member Only Area , then click on event registration.

For assistance or additional information, email Culinary Group questions to Paul Lufkin or Maria Pham.

March 2025
Culinary Corner Dinna Davis The En-Chanting Chanterelle In the recent weeks many foragers have been finding California Golden Chanterelles (Cantharellus Californicus). If you are one of these foragers and are looking for an interesting and unique way to prepare California Golden Chanterelles, how about making Chanterelle Mushroom Tempura? This method gives the mushrooms a light, crispy texture that highlights their delicate flavor in a whole new way. Chanterelle Mushroom Tempura This recipe uses the tempura method to give the mushrooms a crispy exterior while preserving their delicate flavor and texture. Ingredients: 1 lb fresh California golden chanterelles, cleaned and sliced into large pieces 1 cup all-purpose flour (for the batter) ½ cup cornstarch 1 teaspoon baking powder 1 large egg 1 cup ice-cold sparkling water (for a light, crispy batter) Salt and pepper, to taste Vegetable oil (for frying) Soy sauce or Ponzu sauce, for dipping (optional) Prepare the Mushrooms: Gently clean the chanterelle mushrooms using a brush or damp paper towel to remove any dirt. If they are large, you can cut them into smaller, bite-sized pieces. Make the Tempura Batter: In a bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Add the egg and the ice-cold sparkling water, and gently mix to form a lumpy batter. The ice-cold water helps create the light, crispy texture when frying. Prepare the Tempura: Heat the Oil: In a deep skillet or saucepan, heat about 2-3 inches of vegetable oil over medium-high heat. You want the oil to be hot but not smoking, around 350°F (175°C). If you don't have a thermometer, drop a small amount of batter into the oil; if it sizzles and rises to the surface immediately, it's ready. Coat the Mushrooms: Dredge the chanterelle mushrooms in the tempura batter, making sure each piece is well coated but not overloaded with batter. This keeps the coating light and crispy. Fry the Mushrooms: Carefully drop the battered mushrooms into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes or until the mushrooms are golden and crispy. Use a slotted spoon to remove the mushrooms and place them on a paper towel to drain any excess oil. To Serve: Serve the Chanterelle Mushroom Tempura immediately while they're crispy and hot. Optionally, serve with a side of soy sauce or ponzu sauce for dipping. The slight tang of the dipping sauce complements the richness of the tempura mushrooms. Why It's Interesting: Tempura isn’t a typical method for chanterelles, but it brings out their subtle flavors with a crispy contrast. The result is a delightful fusion of light batter and earthy mushrooms. It’s a fun twist on how to enjoy chanterelles, and it’s perfect for a unique appetizer or side dish! February’s culinary dinner did not disappoint! We were transported to the Philippines and were served vegan/mushroom as well as meat & mushroom dishes. The dinner team hopes the meal inspires more vegan creations and showcases how deliciously adapted ethnic dishes can be prepared and enjoyed. The guests were presented with vegan lumpia, adobo (chicken & mushroom and mixed mushroom versions), vegan stir-fry, pancit (vegan, pork and shrimp noodle entries), Candy cap flan (vegan and traditional Filipino), meringues and paciencia candy cap cookies for dessert options. Light as a feather meringues Keep foraging, keep creating, keep inspiring, keep cooking! …….. March Culinary Group Dinner: St. Patrick’s Mushroom Day (Dinner Captain: Alvaro Carvajal) Monday, March 3, 2025, 5:30 pm - 9:30 pm Location: Hall of Flowers, Golden Gate Park 9th and Lincoln San Francisco, California The MSSF Culinary Group is open to all MSSF members who are interested in the gastronomical aspects of mushrooming as a participatory cooking group. Gatherings are generally held on the first Monday of each month at 7 p.m. at the San Francisco County Fair Building (Hall of Flowers). Members of MSSF and the Culinary Group, and their guests, are invited to attend. MSSF Culinary Group The MSSF Culinary Group is open to all members interested in the gastronomical aspects of mushrooming. We meet on the forest Monday of each month, with a few exceptions when a holiday falls on the first Monday, to enjoy each other’s company and have a delicious meal. The dinners are open to current members of MSSF and the Culinary Group, and their guests. We are united in our love of cooking as well as our love of mushrooms. All participants contribute, either as part of the team that prepares the dinner, or by bringing an appetizer to share. Traditionally, the dinners have been designed to take advantage of the wild mushrooms available, as well as the best and freshest food of the season. The menus are centered on mushrooms, ethnic foods, a particular main ingredient, or a holiday near the time of the dinner. Each dinner is led by a “captain” who sets the menu and organizes volunteers to cook the dishes, as well as handle setup and cleanup. The Culinary Group is a participatory cooking group. It’s an opportunity to practice your skills and to learn from more experienced cooks. We also help with special events such as teh Fungus Fair, and snack for the general meeting. To be part of the fun and food, here are the practicalities: Your regular MSSF membership dues must be paid up. (Regular membership dues cannot be paid at Culinary dinners, you must use the online membership billing feature of the MSSF web site. The Culinary Group has an annual $10 per family membership fee. This is a Special-interest-group membership fee that is separate from, and in addition to, regular MSSF dues. The Culinary dues can be paid at the dinners to the Culinary Group bookkeepers. To cover the cost of the facility rental and the dinner’s ingredients, most dinners cost $20 for MSSF-Culinary Group Members. MSSF-members attending the Culinary group for the first time pay $25. And non-MSSF members who attend as guests of members pay $25. (Occasionally, a dinner may have a different cost due to ingredient expenses, if so, it would be stated on the dinner reservation page.) The Culinary Group is participatory - each member is expected to participate as part of a dinner team once per season. At dinners where you are not part of the team, you should bring an appetizer to share with the group. The facility can hold 60 members seated for dinner, thus that is the limit for reservations. Reservations are required and must be made no later than the Wednesday before the dinner. Members bring their own dinner beverage, tableware and table covering. Dishes, utensils, glassware, linens, etc. are not provided. The MSSF mushroom season is Sept - May. Regular dinners occur Oct-Nov, and Jan-May. December features a special Holiday Dinner open to all MSSF members and their guests. Over the years, the Holiday Dinner has been done in a variety of formats: potluck, partial potluck (some catered items, some member contributions), fully catered, and hosted by a restaurant. After logging in to MSSF.Org head to the MSSF Online Calendar then click on the event, or go to the Member Only Area , then click on event registration. For assistance or additional information, email Culinary Group questions to Paul Lufkin or Maria Pham.
Mycena Newsletter - March 2025