Mushroom & Oat Patties
This past December was THE season for yellowfoot chanterelles (Craterellus tubaeformis). Every time I went into the woods around our family home in South Bohemia (Czech Republic), I came back with a basket full of these delicious but easily overlooked mushrooms growing in moss under spruces and pines.
Craterellus tubaeformis are popular winter mushrooms known by many common names such as winter chanterelles, yellowfoot chanterelles or yellowlegs.
These small mushrooms grow in temperate zones in the Northern Hemisphere from September to January. Even though they stop growing after the first heavy frost, the fruit bodies often persist for some time and you can collect them frozen as well.
To read more about this mushroom, check out the Yellowfoot Chanterelle Goulash recipe.
Taste & Edibility
Yellowfoot chanterelles have a milder, less fruity taste than golden chanterelles. Their odor is not distinctive. Because they retain their texture very well, yellowfoot chanterelles are great for cooking, frying, pickling, drying, as well as freezing.
Mushroom & Oat Patties
Inspired by a traditional recipe from an old mushroom cookbook (1947) I found among our family cookbooks, these patties are vegetarian and gluten-free. Made with mushrooms, oats, parmesan, and thyme, they are packed with strong flavor and texture even meat lovers can't resist. The recipe calls for foraged yellowfoot chanterelles, but you can substitute with any mushrooms from the store that have a tougher texture like portobellos or cremini.
These patties are packed with flavor and texture thanks to the yellowfoot chanterelles. You can still see the actual mushrooms in the patties!
Please be extremely careful cooking and eating foraged mushrooms. Never eat a mushroom that you are not 100% sure of its ID. The best way to learn how to identify and forage for edible mushrooms in your area is to join a local mushroom club or go with a trusted mushroom identifier or a mycologist. Then, even if you are 100% sure of its ID and know it's an edible mushroom, always try small quantities of a new mushroom first before eating a large batch to make sure it sits with you well. Eat at your own risk.
- 3 tbsp ghee
- 1.5 lb (700 g) yellowfoot chanterelles (chopped)
- 1 cup rolled oats
- 1/4 cup rice flour
- 2 large eggs
- 2/3 cup parmesan (grated)
- 4 cloves of garlic (pressed)
- 1 tbsp fresh thyme
- salt and pepper
Melt 2 tbsp of ghee in a heavy-based saucepan on medium heat.
Add the cleaned, chopped yellowfoot chanterelles and sprinkle with a bit of salt. Stir. Sauté for about 10 mins, stirring occasionally, until the mushrooms have wilted and reduced in volume.
While chanterelles sauté, add the remaining ingredients to a large bowl: oats, rice flour, eggs, parmesan, garlic, thyme, salt and pepper.
Once the yellowfoot chanterelles are done, add to the bowl with the remaining ingredients and mix well.
Measure out 1/4 cup of the mixture and form equal patties. It makes about 13 or 14.
Heat up 1/2 tbsp of ghee in the pan from the chanterelles and fry the patties, about 6-7 at a time and about 5 minutes per side until golden brown. Repeat with the remaining patties.
Enjoy the patties as burgers, with mashed potatoes, or serve over lettuce!
Let me know what you think in the comments! I'd love to hear from you. Head to my Instagram account @fungiwoman for daily posts about my mushroom adventures. Also, check out my shop for some mushroom-inspired products and sign up for the newsletter to get updates.
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