Starting to get more into mushrooms for their taste and health benefits. Not balling in the truffle zone anytime soon, but definitely have Cremini as a go-to and starting to branch out into Shiitake. Any others you enjoy? Expecting Portabello and Oyster to come up but almost never find myself eating them.
Also, bonus points for anyone with a good magic mushroom trip story.
It will be foraged mushroom season very soon although Minnesota will be delayed with the storms of late. Morel, porcini, and chanterelle are the biggies. I had a giant morel simply sauteed last year that tasted exactly like a pan seared smash burger, they are incredible. Hawk wings will be coming soon and they are also very impressive with an earthy savory profile. Very prolific here in the mid-upper west.
This was the best year I’ve ever seen for central California chanterelle foraging. I’m almost sick of them from eating so many but they are near the top of my favorites. Lion’s Mane were also plentiful and has become one of my new favorites. Morels probably retain their #1 slot. Porcini as well, and something about the texture and flavor of enoki mushrooms puts them in my top 10 list.
But I buy oyster mushrooms more than any of those because they’re reasonably priced and still taste really good. And my local mushroom guy has them all the time whereas the others are hit or miss. The ones imported from China in our local Asian market aren’t as good.
How do you guys like to prepare them? I usually find myself sautéing them in butter with a pinch of salt and then topping them with a red wine and “steak juice” reduction served alongside said pan fried steak.
Morels? We saute them in butter & serve over asparagus or meat. We’ve made soup. Also make cream based mushroom sauces over meat or noodles. Our favorite way is likely to simply lightly flour and pan fry the in oil + salt and pepper.