An elegant soup without the soup.
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Doug has been hunting mushrooms commercially in the Pacific Northwest for 30 years. In recent years I've been roaming with him, meeting the pickers and buyers who work in a hidden economy known as the mushroom trail.
Although they seem exotic, they are some of the most cultivated fungi in the world. Eat up!
Think of morels like oysters; while they won't win any prizes on appearances, they hold a flavor that cannot be replicated.
Spring weather remains a fantasy here in the North-East, but those early alliums in the market made it seem a fantasy that just could become reality.
Infinitely better than the stuff from the can.
It's not as hard as it sounds, we promise.
Interested in growing your own mushrooms? Take a pass on a walk in the woods.
As the mushroom asserted himself, these little woody-fragranced, meaty-fleshed guys are FUN! From the occasional cook to the professional chef, the salubrious spores can be enjoyed by all
Wrapped in foil while cooking in butter and their own juices, oven baked mushrooms have a deep earthy flavor that's hard to resist.
Mushrooms are a surprisingly versatile ingredient -- they make their way into our breakfast, lunch and dinner. And their culinary possibilities are se...
How do you get the grit out of dried mushrooms? Even after soaking and straining, my super expensive porcini sauce tasted like it had been through a sand storm.
Fungus has never looked so good (and trust us, you'll forget that it's a fungus).
My stuffing recipe, a variation of my Grandma's classic, has the perfect texture -- mushy on the inside and crunchy on the top -- and each bite has all the flavors of Thanksgiving.
A couple of crisp nights, a new moon (or a full one) and it's fungal fever. Sadly, many people are too scared to forage, or too uncertain of what to do with their mushroom finds.
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