All the Mushrooms! Which are your favorites and your favorite recipes / uses for them?

Cooking Discussions
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I read a story many years ago about chanterelles growing wild and being ignored in Nova Scotia. Then Renault, the car company, opened a factory there, and the Frenchmen who moved there started cooking chanterelles. This spawned an industry there.

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83

That’s so fascinating!

84

I’ve splurged on a sizable amount of dried morels once, from an online source. They probz had a special deal for the holidays (or I was feeling flush at the time, can’t remember now). They lasted me quite a while and made a nice addition to steaks (in a sauce with other fresh mushrooms), or risotto.

Now, if only I had a reliable and affordable source for fresh (or even good quality dried) porcini, the king* of mushrooms. I probably should’ve picked up a bunch when we were in Sicily this year, but I was all about 'stachios on that trip :upside_down_face:

*Chanterelles being the queen, bc of course they’re female :wink:

Totes forgot about woodears, which I love in soups as well as in room temp preps, like Sichuan salads.

Beech / straw mushrooms have no flavor to me at all :woman_shrugging:

85

There was a restaurant here that made a wonderful beef filet with morel sauce, so I get you.

I’ve only ever seen fresh porcini once. I find them essential for cream of wild mushroom soup.

Would you be allowed to bring dried mushrooms into the U.S.?

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That’s a really good question!!! I’d possibly risk getting caught, although I’d want to k know about the possible repercussions these days in advance :scream:

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I have brought dried mushrooms back from Italy, declared them, had no problem.

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Good to know!

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89

‘Shrroms and swiss…forever❤

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90

Have you tried shrooms and Taleggio? :exploding_head:

The only Swiss cheese I can abide are Gruyère and Raclette. I find most commercial Swiss to be on the weirdly sweet side — which may just be my whacky taste buds, of course.

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I am really craving a mushroom Swiss burger right now lol.

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I just bought a pound of dried porcini from Restaurant Depot for the very affordable price of $38. They look to be of good quality - large pieces, no off colors, etc. I’ll let you know how they taste once I bust them open for my Thanksgiving stuffing. But I am expecting high quality - RD’s house brand products tend to be very good.

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