One often sees the term wild mushrooms in recipes, on menus and elsewhere, but exotic mushrooms is generally a more accurate description, as most wild mushrooms we eat today are, in fact, cultivated. Among those not cultivated to date are musky-flavored morels, a springtime favorite, and autumn's chanterelles, porcini, matsutakes and black trumpets. Such wonderful varieties as oysters, shiitakes, portobellos and cremini are all successfully farmed.
Customer Reviews for Mixed Spring Mushrooms with Garlic Butter and Pine Nuts
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