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| The earthy flavor of wild mushrooms fits in perfectly with the change of leaves and crisp weather that many parts of the country enjoy in the autumn. Ask your local grocer which varieties are particularly good at the moment or seek out the mushroom hunters at your nearest farmer's market. Try substituting a mixture of these fresh wild mushrooms for the dried or cultivated ones more popular the rest of the year. Avoid mushrooms that are blemished or look dried out and store them in a brown paper bag to maintain just the right level of humidity. |
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| Recipes to try: |
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Wild Mushroom Confit and Barley Salad |
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Porcini Mushrooms Bordeaux-style: Cepes a la Bordelaise
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Chicken and Exotic Mushrooms in Pastry with a Mushroom-Sherry Sauce Supreme |
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Roast Beef Tenderloin with Mushroom Ragout |
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