Truly wild mushrooms are foraged. That is, someone walks through the woods or meadows looking for a picking edible fungi. Shitakes, criminis, oysters? Not wild. They're usually cultivated. There's nothing wrong with cultivated mushrooms, but wild mushrooms have a greater range of flavors. Not all chanterelles taste alike, for example, and one batch of morels can be much earthier than another.
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Chanterelles are, along with morels, the most commonly found wild mushrooms at markets and on menus in the United States. They have a slightly spicy edge along with their woodsy flavor and hold their firm texture better than most mushrooms when cooked.
Chanterelles are found in North American for the better part of the year. Foraging starts in warmer climes as early as late spring, moves north through the summer and fall when they are at their peak in most areas and are available from warmer areas again through early winter.
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Hedgehog mushrooms look a lot like chanterelles and have a similarly sweet, nutty flavor when they're young. Older specimens take on a decidedly bitter, even unpleasant metallic flavor. A sprinkle of salt and chopped parsley makes a delicious snack or appetizer, or use them to top flatbreads or pizzas.
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Lions Mane Mushroom
Like most wild mushrooms, Lions Mane are found in late summer and fall in most of the U.S. and Canada. Big, white, and shaggy looking, lions mane have a delicate mushroom flavor and lose volume when cooked. They are best cooked quickly over very high heat.Continue to 5 of 8 below.
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Along with chanterelles, morel mushrooms are the most widely available truly wild mushrooms. Shaped like spongy cones, morels come in shades from ivory to deep black. They have a light woodsy flavor and wonderful firm yet spongy texture.
Morels can handle exposure to water and a good rinsing better than other mushrooms. Good thing, because their cone shape and sponge-cell exterior often require a bit of extra cleaning. Feel free to rinse them in water if you have particularly dirty specimens.
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