Get the best flavor out of fresh wild mushrooms. Here, we have chanterelles, oysters, and wood ears.
A few quick notes:
Chanterelle mushrooms have great texture and are beautifully golden, but do not have a very intense flavor. Include in dishes to which. you’d like to add a delicate meatiness
Oyster mushrooms are soft textured mushrooms that pack a good punch in the flavor department. Definitely include in dishes that you want to have a nice mushroom flavor.
Wood ears are wild fungus that most of us are familiar with in Chinese cooking, particularly in hot and sour soup. They have a nice flavor, but it’s the woody texture and tooth of these mushrooms that make them remarkable. We got ours fresh, which, if possible, is highly recommended over dried versions. If you use dried wood ears, make sure you let them soak long enough, as they tend to provide too much tooth.