Mushroom picking season is in full swing and I’d to like to talk to you about this fantastic vegetable.

Most people use regular white mushrooms you can buy at the grocery store but I think wild mushrooms are just as great in a recipe.
Portobello mushrooms, nightshades and Oyster mushrooms are three great examples of wild mushrooms you can use in a recipe. They are also great on the BBQ. You just grill them whole, add a little salt and pepper, and voilà!

Another great wild mushroom is truffle. Now I know that truffles are very expensive – sometimes up to 100$ for a piece – but if you have the opportunity to taste some, don’t hesitate. They aren’t called “the diamond of the kitchen” for no reason! The reason why truffles are so expensive is because they are hard to find. People who collect them need specially trained pigs or dogs to sniff them out. And although most people associate truffles with France, they can be found in many countries – including Canada!

I also recommend removing the stem of the mushroom when you cook it since I find the taste too "woody". (I know "woody" is not a real culinary term, but you get the picture.)

Another tip: Do not wash mushrooms in water or they will absorb all the liquid and become spongy. Use a wet paper towel instead to scrub them lightly.
One last thing I want to share with you. It is vitally important to understand that not all wild mushrooms are edible. Many are even quite poisonous. The best way to know if a wild mushroom is good to eat or not… ? Show them to someone who is knowledgeable, or simply don't eat them!

See you next time!

Warren

Keywords : mushroom, mushroom picking, nightshade mushrooms, oyster mushrooms, Portobello mushrooms, truffles

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