Soft, fleshy fungi,
Huddled close by roots and leaves.
Sprouting from damp soil and crisp air
Growing large among the trees.
Bountiful in number and variety, the meaty mushroom is ripe for the picking. Button, shitaki, morel, maitake, and the almighty black truffle, these fleshy funghi are packed with rich umami flavors that will elevate your favorite dish. We’re foraging for the best recipes that highlight these earthy beauties – they’re fall’s treat and our pleasure to eat!
Mini Mushroom Hot Pot with 6 kinds of Autumn mushrooms at Her Name is Han
Milk braised Pennsylvania lamb with cavatelli pasta and slow-roasted maitake mushrooms from brunoise inside Pittsburgh’s Smallman Galley.
White Mushroom Pizza Pie with truffle paste, fontina, taleggio, and sage at L’Amico
Photo by Melissa Cohn
Photo by Melissa Cohn
Kale and Wild Mushroom Paella, crispy artichokes, egg at Gato
Raviolis Aux Shampignons at Boucherie
Roasted Marrow Bone with Morels, Herb Salad, and Country Bread at Porter House Bar and Grill
Yaki Eringi Mushrooms at Blue Ribbon Kanpai Garden
Photo by Melissa Cohn
Photo by Melissa Cohn
***
If you enjoyed this Ode, here’s another, and if you can’t get enough of mushrooms, here is a little information collected for your reading pleasure:
Mushrooms have been an integral part of the culinary world for centuries, but there is much more to them than meets the eye. While they may appear low-key, mushrooms are actually full of unique and fascinating facts that can amaze anyone with a penchant for science.
For instance, did you know that certain mushrooms can produce their own electricity? This rare phenomenon is known as bioluminescent fungi, and it involves a type of mushroom that has the ability to light up in darkness due to chemical reactions which occur within its body. Not only do these mushrooms help scientists explore new frontiers when it comes to energy production, but they make for an impressive sight in nature if you’re lucky enough to stumble upon them!