- Wild Game
When life blesses you with porcini mushrooms so beautiful you could just weep over them, the right thing to do is serve them simply. In this case, grilled with wild onions.
Morel season is in high gear here on the Pacific Coast, and they’re still popping in the upper Midwest and New England. So here’s a challenge: Tell me how you cook your morels.
By Hank Shaw on April 1, 2012
Sacramento is a haven for amanita mushrooms. Many are deadly. But not all. One, the coccora, is among the finest-tasting mushrooms in the world. But be very careful.
It’s morel season at last, and in celebration, I’ve revamped one of my favorite recipes for venison and morels. No fresh morels in your area yet? Use dried. They work fine in this recipe.
Marinated mushrooms are a staple on any antipasti plate. They’re not pickled so much as they are preserved. Here’s how to do the technique the Italians call sott’olio.
When a passerby asked recently if I’d found any chanterelles, I casually told him no, even though my pack was full of them. Hiding your secret spots is all part of living off the wild.
The winter mushrooms of California’s North Coast are popping in earnest: Hedgehogs, black trumpets, yellowfoot chanterelles and candy caps!
Amanita muscaria can be a hallucinatory mushroom, a possible symbol of Santa and his flying reindeer. But it also can be eaten safely, if you do it right. So I decided to take a Christmas trip down the rabbit hole…
There’s nothing quite like a porcini hunt. The mushrooms are huge, meaty and can go for $30 a pound or more, so finding them is like striking gold. And boy did we find them last weekend!
Puffballs are basically the tofu of the mushroom world, so I normally avoid them. But when I found lots of little puffballs recently, I decided to make Sichuan ma po tofu, only with puffballs instead of tofu!