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.
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