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Warm Chevre on Prosciutto with Wild Mushrooms; Mushroom Season — 6 Comments

  1. Moan… “I want to go to there”
    (Have you made note of – and/or made – the Xiang Gu You (Mushroom infused oil) described at the end of Beth Kracklauer’s article “Season of Plenty: Yunnan’s Mushroom Harvest” in this August’s SAVEUR magazine? It’s really good!)

  2. Every single one of those dishes looks good to me…I love mushrooms! I wish we had wild forest mushrooms here! Although our Asian ones are pretty good too 🙂

  3. Val, you’re braver than I if you hunt your own… but I bet they’re delicious!
    Belinda, I love fresh mushrooms – my favorite thing about fall.
    Elizabeth, I don’t have that issue yet – magazines are a little slow to arrive here…. but mushrooms are here!
    manningroad, we really love eggs – have them lots for starters on the weekends.
    Joey, a whole different mushroom world for me 😉