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.
Mmmm… chanterelles. My favorite thing in the world to do with them is sauté in butter and super minced shallots, then pour over toast that has been spread with a lemony, lighter goat cheese and snip a few chives on top. Heavenly summer stuff. The mushroom/spinach combo looks great– definitely have to try that soon as wild mushrooms are overflowing at Fairway at the moment.
Great site, Brett and Joe. I’m loving it.