Seasonal Mushrooms - Shopping & CookingImages below.
There are over 300 types of cultivated mushrooms and even more wild. In general, the darker colored ones with large, open gills have a more deep, strong flavor. Smaller and paler mushrooms with fewer gills have a more mild, subtle flavor.
Rub or brush dirt off mushrooms before use. Don't wash in water unless they're very dirty. They absorb the water and turn mushy when cooked. (Fresh chanterelles should be rinsed quickly and dried right away.)
Most wild mushrooms should be cooked, which also helps bring out the flavor.
Look for: Fresh-looking, spongey, firm, fleshy caps. Avoid slimy, wet, shriveled, or overly bruised mushrooms.
Storage: Refrigerate in a paper bag. (If sold in plastic, transfer to paper.) Whole mushrooms keep longer than sliced ones.
- Cornmeal crusted oyster mushrooms, jicama salad, roasted garlic aioli, golden plum-peron chili jam -- Eric Tucker at Millennium
- Shiitake, hen-of-the woods & chanterelles mushrooms in phyllo ravioli w/ manouri cheese -– Mourad Lahlou at Aziza
- Shiitake mushroom dumplings in a sweet soy, vinegar, ginger sauce -- Arnold Wong at Eos
- Gnocchetti pasta with chanterelle mushrooms, wild nettles & parmesan cheese –- Jean-Pierre Moulle & Kelsi Kerr at Chez Panisse
- Seared day boat sea scallops risotto w/ fresh abalone mushrooms, lemon & caper beurre blanc -– Pamela Mazzola at Boulevard
- California white seabass, mustard greens and enoki mushrooms –- David Vardy at O Chamé
- Chicken cannelloni w/ chanterelle mushrooms & rosemary -- Michael Tusk at Quince
- Rabbit confit w/ chanterelle mushrooms & sweet corn hash -- Matt Christianson at Lark Creek Inn
Here is a sampling of what's in season!
Thanks to Far West Fungi for the mushroom shots!