We offer a variety of mushrooms here at the farm. Our clients are always asking us "what's hot this week" so if you must know, this would be our top three.
Yellowfoots are small, brightly colored, and very thin with a golden yellow stem. Also known as the funnel chanterelle or yellow leg mushroom, their flavor is often described as delicate and similar to a mild golden chanterelle. Yellowfoots can be cooked for use in vegetable side dishes or used to compliment most meat and fish. Try pairing them with ingredients like garlic, onions, dry white wine, shallots, thyme, eggs, parsley, and radicchio.
Hedgehogs are small white and brown mushrooms that get their name from having small tooth-like projections rather than gills underneath their caps. They have a firm, dense texture and a delightfully rich, buttery flavor (sometimes with a slight peppery note) that some describe as chantrelle-esque. Any sautéed dish would welcome their buttery flavor. They are also great for stews, soups and casseroles.
Wild Black Trumpets (aka black chanterelles) are a fragile variety with a waxy grey surface and shaped like a trumpet. They are a very rich and buttery mushroom and slightly tough in texture but not in a negative sense. Black Trumpets are popular in French cuisine. They have a sweet, earthy richness that is great when sautéed whole for use in sides, omelets, and pasta, added to soups, or finely chopped to use in sauces.
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