This black thin walled mushroom is great with
truffles, watch out though it's full of the forest and needs extra
cleaning. Black trumpets are grown in Europe and North America and
available in the late Autumn/Fall
Chantrelles are unmistakable with their bright
yellow color. Grown globally but legendary in France. I like to scrape
the stalk to obtain a two tone color., It also makes for a more tasty
stalk. Wash quickly, dry and store on a napkin (don't tell the restaurant
manager though). Strongest supply is August through November.
Lobster Mushrooms are available from late summer until October, this
meaty, full fleshed mushroom is named for its reddish tint which resembles
cooked lobster, very firm they take some cooking.
treasured for their appearance and potency by the Japanese,
these elusive mushrooms like to hide under pine needles in late summer
Named for it's spiny gills (after
that spiny wild animal) the hedge hog mushroom is another Autumn/Fall
arrival. I think it lends itself well to longer cooking and is great
braised. Again I like to scrape the stalk and remove those gills.
When I sauté mushrooms
I always start them off in a real hot pan with just a touch of oil.
I add the seasoning towards the end. If you add the seasoning at the
beginning water will be drawn from the mushroom and they will not sauté
but boil. Finish with pre cooked shallots and chopped herbs...