Wild, Weird and Delicious: The Mushroom Varieties You Should Know

Is there something cooler within the culinary world than the mushroom? For starters, they’re blissfully bizarre: Some can have 23,000 sexes. Some glow-in-the-dark. Some can kill you. But extra importantly for us cooks, so many mushrooms are simply rattling scrumptious. 

“The fun thing about mushrooms and fungi is that they’re always kind of upending our assumptions about things,” says Maya Han, tradition consultant for the New York Mycological Society and marketing consultant for the New York Botanical Gardens. And she’s proper: Fungi are inherently non-binary, not becoming into the neat, clear orders of the plant or animal kingdom, which is why biologists have positioned them in a class all their very own. “The fact that they are the third kingdom makes them kind of inherently queer,” Han says. 

Mushrooms are queer certainly—particularly in the case of narrowing down which of them are greatest to eat, and the best way to put together them. So, to demystify these fungi, I spoke to Han, in addition to forager and co-author of Wild Mushrooms, A Cookbook and Foraging Guide, Kristen Blizzard, and Joseph Rizzo, a mushroom cultivator and proprietor of Blue Oyster Cultivation.  

What Are Mushrooms? 

While mushrooms are discovered alongside greens and fruits on the grocery retailer, they aren’t vegetation—they lack chlorophyll and are unable to make their very own meals, as an alternative consuming useless and decaying natural matter. They additionally aren’t animals, as they eat their vitamins by absorption as an alternative of ingestion and develop from spores. For these causes, mushrooms belong to the fungi kingdom, together with yeasts, molds, mildews, and rusts. 

Mushrooms are literally the fruiting physique of sure fungi, explains Han. “They’re kind of analogous to the fruit on a tree,” she says, including that additionally they bear spores, making them the reproductive a part of a fungus. 

Most edible mushrooms are wanted for his or her style; they comprise glutamate, an amino acid additionally present in cheese, meat, and fish, which provides mushrooms their savory, umami taste. Many even have a meaty texture because of the presence of chitin of their organic make-up, a substance discovered within the shells of shrimp and crab. Thanks to those parts, mushrooms are generally discovered in lots of cuisines—sautéed in a French duxelle, shaved over a pizza, simmered in a Japanese miso ramen, or braised in a Thai curry. 

Where Do Mushrooms Come From?

In the United States, mushrooms sometimes fall into two classes: cultivated varieties and foraged varieties. Some, just like the oyster mushroom and shiitake, can both be foraged or cultivated, relying on the place they’re discovered. The commonest mushrooms in grocery shops, just like the white button, cremini, and portobello, are cultivated, not foraged. 

A majority of widespread cultivated mushrooms within the US are grown in California and Pennsylvania. Rizzo explains that cultivated mushrooms are grown on both compost or sawdust, relying on the variability. White button mushrooms, together with portobello and cremini, are normally grown in sterile environments on compost. At Rizzo’s farm, he focuses on wood-eating varieties like shiitake, lion’s mane, and oyster mushrooms, and grows them on sawdust that is been steam sterilized to create a hygienic surroundings. The sawdust is put right into a breathable bag, the place a tradition of mushroom spores are launched. Those spores colonize the wooden, after which mushrooms develop inside it. 

Foraged mushrooms—like morels, chanterelles, and maitakes—are present in forested areas, as they like explicit bushes, and thrive in damp, darkish circumstances. These mushrooms may differ barely in look, texture, and taste relying on the place they’re grown. “We use the phrase ‘terroir’ on a regular basis in relation to mushrooms,” says Blizzard. “And for me, this concept of terroir isn’t just the forest and the soil, however there’s additionally the recall of the expertise of selecting them.”

Whether cultivated or foraged, culinary mushrooms can be found in a couple of distinctive shapes: cap and stem mushrooms, for instance, can have a spherical, flat, or conical “cap” and a stem that varies in thickness. Shelf mushrooms are giant and have a tendency to develop in clusters, whereas trumpet mushrooms are formed like small horns or open flowers, and some mushrooms even appear to be puffballs.

19 Mushroom Varieties to Know

There are 14,000 recognized species of mushrooms, and there are at all times extra fungi being found on a semi-regular foundation, in line with Han. “It’s very difficult to go out on a birding walk and discover a new species of bird,” she says. “But with fungi, you are able to do that.” Below is an inventory of edible mushrooms generally obtainable and utilized in cooking—although it’s not at all exhaustive.

Portobello

Size: Large, about 4 to 6 inches in diameter
Appearance: Cap and stem mushroom with a brown exterior, a big, flat, rounded cap, and darkish brown gills beneath 
Texture: Firm and meaty 
Flavor: Rich, savory, and earthy 

Thanks to its giant dimension, deep taste, and meaty texture, the portobello is just like the steak of the mushroom world, says Han. Its agency texture permits for simple grilling, making it a great substitute for burgers, in addition to an ideal selection to stuff. The portobello, white button, and cremini are all really the identical mushroom—Agaricus bisporus—which can be simply harvested at completely different occasions of their life to realize their taste, texture, and dimension. The portobello is probably the most mature, and loses moisture because it ages, giving it probably the most concentrated taste and agency texture.

White Button

Size: Small to medium 
Appearance: Cap and stem mushroom with white, very rounded cap
Texture: Spongy with a slight firmness within the cap; stem is commonly extra fibrous than the cap
Flavor: Mild, however intensifies when cooked 

The white button mushroom is the preferred within the US, accounting for the majority of mushrooms consumed. It’s additionally the youngest of the Agaricus bisporus mushrooms obtainable, and is white as a result of a genetic mutation that was found within the early Twenties. If the portobello is the steak of mushrooms, then Han considers the white button to be the “tofu” due to its delicate taste and flexibility. Beyond its delicate taste, the white button can be one of many least costly mushrooms obtainable, making it extra possible so as to add to mushroom-heavy dishes like hen marsala, prime mushroom pizza, or slice uncooked en masse for a Ruby Tuesday salad bar.  

Cremini

Size: Small to medium 
Appearance: Cap and stem mushroom that’s mild tan to wealthy brown in colour, with a well-rounded cap 
Texture: Slightly firmer than white buttons, however equally spongy 
Flavor: More umami and savoriness than white buttons 

Somewhat of a center floor between the white button and portobello by way of age and genetic make-up, the cremini (additionally spelled crimini) mushroom has a barely firmer texture and a deeper, extra savory taste than the white button. While creminis can be utilized almost interchangeably with white buttons, their deeper taste makes them a greater complement to beef and wild recreation dishes. 

Maitake (Hen of the Woods)

Size: Very giant; can attain one foot throughout and weigh about 5 to 10 kilos on common
Appearance: Clustered shelf mushroom in a rippling frond form that resembles a bunch of feathers; colour can differ from cream to grey or darkish grey, relying on age 
Texture: Tender and succulent
Flavor: Rich and woodsy with a nutty aroma

Also referred to as hen of the woods, as a result of its feather-like form, the maitake is discovered within the Eastern and Midwestern US in early fall. They develop below oak bushes, and mother-loads are discovered across the largest bushes. Because of their giant dimension, these mushrooms might be roasted complete, virtually like a big cauliflower, says Han, or they are often damaged down into smaller items and sautéed; they crisp up when fried as effectively. Their wealthy taste makes them in style in Japanese and Italian dishes, particularly vegan ramens and cream-based pastas.

Shiitake

Size: Medium 
Appearance: Cap and stem mushroom with an umbrella-shaped cap that curls below itself; cap varies from tan to brown, with a white underside and stem 
Texture: Dense and meaty 
Flavor: Smoky and umami-packed; intensifies when dried 

Native to East Asia, shiitake mushrooms are generally present in Japanese, Korean, and Chinese dishes, reminiscent of ramens or stir-fries. These mushrooms aren’t discovered wild within the US, however cultivators, like Rizzo, have been in a position to produce them commercially on sawdust blocks, and they’re additionally simply cultivated on logs by yard mushroom growers. 

Known for his or her deep, savory taste, shiitakes are sometimes used for an umami enhance in lots of dishes, particularly soups and shares. They are additionally generally discovered dried, which might intensify their taste. To rehydrate them, allow them to soak for about 20 minutes in boiling water, then save the mushroom inventory to be used as a flavoring agent.  

Chanterelles

Size: Small to giant, relying on the place it’s discovered 
Appearance: Cap and stem mushroom with a flower-like form; sometimes golden in colour however typically purple or white, relying on the place it’s discovered
Texture: Delicate and crisp  
Flavor: Distinctive fruity, apricot aroma and delicate earthy taste

Found within the forests of Europe, Asia, and North America, this connoisseur mushroom modifications barely in dimension, colour, and taste depth relying on the place it’s grown. In the Pacific Northwest, for instance, chanterelles usually develop below conifers, and do not come into season till later within the fall. When they do emerge, they’ve a vibrant golden colour and a touch of apricot taste, whereas chanterelles grown in drier climates, like components of Colorado or Arizona, could have a extra concentrated apricot taste. Chanterelles from the Pacific Northwest are probably the most generally offered selection within the States, even popping up at locations like Costco once they’re in season. Because these can solely be foraged within the wild throughout a restricted season, chanterelles are usually pricier than extra widespread mushrooms like portobellos and white buttons.

The delicate taste of this mushroom is gorgeous in dishes with cream or eggs, says Blizzard. “My favorite thing to eat [chanterelles] with, I have to say, is eggs,” she says. “They’re awesome in an omelet or anything with eggs and cheese, but especially quiche.” 

Enoki

Size: Small 
Appearance: Grown in tightly packed bouquets; wispy, small, and vibrant white with a tiny cap and lengthy stem
Texture: Thin stems tackle an virtually noodle-like texture when cooked, much like rice vermicelli 
Flavor: Clean and barely candy 

Cultivated commercially in East Asia, the ghost white enoki we see at Asian markets and grocery shops within the US seems to be nothing like how it could seem in its pure habitat, notes Rizzo. “In the wild, it’s kind of more robust, thicker, very kind of a colorful brown-yellow type of mushroom,” he says. When cultivated, the mushrooms are denied mild and oxygen to offer them their distinctive white colour and legginess. Despite being so skinny, although, they maintain up effectively in lots of Asian soups, and are a standard ingredient in Chinese sizzling pot as a result of their delicate, barely candy taste, which pairs effectively with ginger, soy sauce, and garlic. 

Lion’s Mane

Size: Medium to giant 
Appearance: Fuzzy, white, and bulbous; virtually resemble snowballs  
Texture: Shaggy exterior that appears a bit like crab 
Flavor: Sweet and paying homage to seafood 

Perhaps one of many oddest-looking edible mushrooms, lion’s mane is commonly used as a seafood substitute in every part from “fish” tacos to “crab” truffles as a result of its stringy, pull-apart texture and candy, shellfish-like taste. “It is definitely not the earthy, kind of heavy, rich, portobello mushroom fungal type flavor,” says Rizzo. While the mushroom might be discovered within the States within the late summer season and early fall, it’s thought of an “advanced” foraging mushroom, so most varieties you’ll see at specialty shops are cultivated, both utilizing logs or breathable baggage. 

Morels

Size: Small 
Appearance: An elongated cap with a particular honeycomb sample; ranges in colour from brown to black and is hole on the within—an vital distinction between them and poisonous false morels
Texture: Thin and tender 
Flavor: Meaty, nutty, and umami-packed 

In the US, morels seem in spring, typically as early as after the final snow, and are one of many extra sought-after connoisseur mushrooms within the nation. (They usually have a price ticket to match, too.) Morels are a mycorrhizal fungus, that means they’ve a symbiotic relationship with bushes. For that purpose, these mushrooms can’t be cultivated and should be foraged wild, regardless of having harmful, poisonous lookalikes, just like the false morel. In truth, even true morels ought to at all times be completely cooked, as they can be poisonous when uncooked—even probably fatal. When ready correctly, they’re an unparalleled delicacy. “They’re just a delicious mushroom,” says Blizzard, noting that they’re usually present in gravies with butter, creamy pastas, atop a steak, full of cheese and fried, or just sautéed. 

Oyster

Size: Medium to giant
Appearance: Clusters of shelf mushrooms that develop like a mattress of oysters in grey, yellow, pink, and blue hues 
Texture: Dense and velvety 
Flavor: Meaty and barely briny, with a little bit of anise on the nostril when foraged wild

Oyster mushrooms have gotten more and more in style throughout the US, particularly since they will simply be cultivated. They prepare dinner rapidly, making them a no brainer in stir-fries and different pan-seared dishes. The mushrooms are additionally simply substituted in dishes that decision for white button or cremini mushrooms, particularly when you’re searching for an possibility with a bit extra taste. “They are not only gorgeous to look at, but also delicious,” says Han. “I make a fabulous vegan carnitas—shredding them like pork, marinating, and roasting them.” Blizzard usually consists of them in curry, including them after her aromatics and solely simmering the dish for about 5 to 10 minutes, since oyster mushrooms can get slimy in dishes with added liquid. 

Porcini

Size: Medium to giant 
Appearance: Short and squat cap and stem mushroom with a white stem and rounded cap that ranges from mild tan to a darkish reddish brown
Texture: Slippery exterior when recent, however agency and meaty 
Flavor: Bold and nutty 

Porcini thrive in forests globally, however are notably a staple in European cuisines, particularly Austrian, Italian, Polish, and Spanish, in addition to in Russia. Appearing in late summer season and fall within the US, these wild mushrooms are sometimes discovered round pine bushes in giant numbers. The most sought-after varieties are younger, as they are often eaten uncooked or cooked and (not like many different foraged mushrooms) can maintain as much as freezing at house, too, because of their agency texture. Porcini soften as they age, however drying them is a perfect solution to prolong their culinary life. Try them in pastas and risottos, paired with potatoes in latkes or dumplings, or in gravy. 

Truffles

Size: Small to medium
Appearance: Irregular spherical form with a bumpy exterior; mild tan to black 
Texture: Hard, like a uncooked potato 
Flavor: Intensely fragrant, musky, nutty, and earthy 

First factor’s first: Truffles aren’t technically mushrooms, although they’re comparable. Both truffles and mushrooms are within the fungi kingdom and function the fruiting physique for fungi. However, truffles belong completely to the Tuber genus, whereas mushrooms fall below a number of genera. Truffles additionally develop underground, counting on animals to assist unfold their spores, whereas mushrooms disperse their spores on their very own. Because truffles are discovered solely within the wild, in symbiosis with hazelnut and oak bushes, and require a truffle canine or pig to assist supply them, they’re an costly delicacy. 

Truffles are sometimes used uncooked, both thinly sliced or grated over a dish, or infused into oils, butters, and lotions.

Lobster

Size: Medium to giant 
Appearance: Irregular, virtually flower-like form with a vibrant yellow-orange colour 
Texture: Thick, dense, and really agency 
Flavor: Nutty and earthy with a touch of shellfish 

Unlike many different widespread edible varieties, lobster mushrooms are literally a parasite—forming solely after an Ascomycetes fungi assaults and eats one other fungi. “They become that bright yellow-orange, and also their flavor changes,” says Han. Lobster mushrooms seem primarily in North America’s temperate forests, and their agency texture and refined shellfish taste make them an ideal seafood substitute in American dishes. “If you have any shellfish or fish stock or seasoning, you can add that,” says Han, as this may improve the mushroom’s shellfish taste, like in a creamy lobster mushroom bisque. “What’s also really fun is making vegan lobster rolls with the lobster mushroom,” she says. “It’s very convincing.”

Wood Ear

Size: Medium
Appearance: Ear-shaped shelf that’s darkish brown to black 
Texture: Firm and gelatinous when uncooked, crispy and chewy when cooked 
Flavor: Mild and impartial 

Wood ear mushrooms are mostly present in Chinese and East Asian cuisines due to their texture. Unlike different mushrooms, wooden ears retain their texture in most dishes and tackle the flavour of no matter they’re cooked with. They are generally present in sizzling and bitter soup, moo shu pork, and dumplings, in addition to Korean japchae. Across the US, wooden ears are sometimes offered dehydrated and located at Asian grocery shops and markets (typically labeled “black fungus”).

King Trumpet

Size: Large 
Appearance: Thick white stems with a light-weight brown, flat cap 
Texture: Firm and meaty 
Flavor: Delicate, nutty 

Sometimes referred to as king oysters, king trumpets really belong to the oyster mushroom household, and are the biggest selection obtainable inside it. While some mushrooms have fibrous stems which can be usually discarded when cooking, the stems of king trumpets are straightforward to make use of. When sliced and seared with butter, they will considerably mimic the feel of scallops. They are sometimes used thinly sliced in Korean dishes, like kimchi jjigae, bibimbap, or glazed with gochujang for a vegan foremost course. King trumpets are native to East Asia and the Mediterranean, however can be cultivated elsewhere by hobbyists and small producers utilizing sawdust. 

Chicken of the Woods

Size: Large 
Appearance: Shelf, feather-like clusters in vibrant orange and yellow 
Texture: Firm and meaty 
Flavor: Similar to hen breast 

Emerging in late summer season to early fall, hen of the woods mushrooms develop in temperate and subtropical climates spanning Asia, Australia, Europe, and North America. They are sometimes discovered on useless or dying wooden and bushes, and may even assault residing bushes as a parasite. In the kitchen, they’ve develop into highly regarded as a stand-in for meat, particularly hen. However, Blizzard notes that older varieties might be powerful, and subsequently profit from being marinated earlier than cooking. She particularly loves the way in which they soak up sauces and broths. “They do have this sponging effect where, if you introduce them to, say, cream and lemon and butter, they soak all that stuff into them,” she says. “And it makes this really delicious texture that kind of is firm but melts in your mouth and is full of all that flavor that you just put in.” 

Black Trumpet

Size: Small to medium 
Appearance: A trumpet form with jet black pores and skin 
Texture: Delicate, however barely leathery 
Flavor: Deep and earthy with a refined smokiness 

Despite having the nickname “Trumpet of Death” due to their jet black colour, these mushrooms aren’t solely edible, however a favourite for cooks and residential cooks because of their intense and distinctive taste, which is corresponding to a truffle. (Black trumpets have even been referred to as the “poor man’s truffle,” as their taste can mimic that of the truffle, however at a fraction of the associated fee.) “If it’s your first time tasting, I’d take a bite of them raw, and then sauce them in butter or olive oil to get their natural flavor, before adding in creams or herbs,” says Han. In the US, the black trumpet is discovered predominantly in Northern California and Southern Oregon, popping up in January and February, making them one of many few edible mushrooms in season within the winter. They pair effectively with different winter components, too: acorn and butternut squash, beets, and even citrus are nice accompaniments, to not point out cozy dishes like risotto. 

Beech (Shimeji)

Size: Small
Appearance: Bouquet-like cluster of white or brown small-capped mushrooms with skinny stems 
Texture: Firm, crisp, and barely chewy 
Flavor: Bitter when uncooked however cashew-like when cooked 

Often grown indoors, beech mushrooms—additionally offered within the US by their Japanese identify, shimeji—are sometimes discovered at specialty grocery shops and farmers markets, and are most distinguished in Japanese delicacies. They are sometimes included in miso soup, for instance, in addition to udon soups. You’ll additionally encounter beech mushrooms in Thai soups and curries, and in Vietnamese pho chay (vegetarian pho). Often confused with enoki, as they’re typically white and have an analogous form, beech mushrooms sometimes have a firmer texture that holds up when cooking. 

Straw

Size: Small 
Appearance: Squat and quick with an elongated brown cap
Texture: Smooth, agency, and chewy 
Flavor: Mild, earthy 

You’ll most frequently see straw mushrooms canned at Asian grocery shops, as they’re agency sufficient to resist the canning course of, have a comparatively uniform dimension and form, and retain their delicate taste effectively. Straw mushrooms might be cultivated with rice straw, and are extensively grown all through Asia—China being a serious producer, in addition to Vietnam, Thailand, and India. They are most at house in these cuisines, and might be added to stir-fries, soups, laabs, and curries. Canned varieties which can be marked as “unpeeled” have a barely stronger taste, whereas dehydrated straw mushrooms are likely to style even stronger. 

How to Shop for Mushrooms

As shopper curiosity in mushrooms continues to develop, many grocery shops are starting to inventory quite a lot of mushrooms past simply white buttons. Han additionally suggests in search of out Asian grocery shops for an excellent higher number of recent mushrooms, in addition to canned and dried choices. Farmers markets are greatest for native choices, particularly foraged varieties. 

When shopping for recent mushrooms, Han suggests selecting the freshest ones, with agency flesh. “If it’s starting to look a little shriveled or dried out, don’t get it,” she says. Also keep away from mushrooms with darkish spots or discoloration, as this may be one of many first indicators of decay. 

If doable, it’s additionally greatest to scent mushrooms earlier than buying them.  “[They] should have kind of a fresh, earthy—for lack of a better term—mushroom-y scent,” she says. “Avoid anything that smells off or putrid or weird.” 

How to Store and Clean Mushrooms

While mushrooms want damp environments to develop, as soon as picked, it’s greatest to maintain them as dry as doable. Han suggests not cleansing mushrooms till you’re going to make use of them. While Kenji discovered that it’s OK to wash mushrooms by washing them, the specialists I consulted suggest brushing filth off somewhat than absolutely rinsing or submerging the mushrooms, as an excessive amount of water can dilute the flavour of some extra delicate varieties.

The dirtiest a part of the mushroom will seemingly be the top of its stem or base, which connects to the fungi’s mycelium, or root-like construction that kinds underground. “There might be a little bit of dirt on the bottom, but generally, cultivated mushrooms are raised in sterile environments,” says Han. She makes use of a mushroom brush, very like a small pastry brush, to wash hers. If she’s foraged mushrooms and thinks they may use a rinse, she offers them a spin in a salad spinner afterwards to make sure they’re absolutely dry.

It’s additionally greatest to keep away from maintaining mushrooms in any sort of plastic—a totally sealed plastic bag or plastic-wrapped container will gather moisture, which is able to pace up the mushrooms’ decay. Instead, retailer them in a paper bag within the fridge to increase their shelf life. If you solely have plastic baggage or storage containers round, maintain them open to verify the mushrooms are correctly ventilated. 

How to Cook With Mushrooms

Raw vs. Cooked 

While all of the mushrooms on this listing are edible, some require a couple of precautionary measures earlier than consuming. Many varieties shouldn’t be eaten uncooked. Raw morels, for instance, might be poisonous, whereas uncooked hen of the woods can typically trigger gastric misery. “Mushrooms have something called chitin in them that doesn’t break down very well in your system unless they’re cooked,” explains Blizzard. Chitin is a substance usually discovered within the exterior skeletons of bugs, in addition to within the shells of shrimp, crab, lobster, and lots of forms of mushrooms—even the most typical varieties. It might be tough to digest, however simpler on the physique when cooked. When sautéeing, guarantee that the mushrooms launch all their liquid, then soften and absorb any oil, fats, or aromatics. When simmering, they need to be softened and tackle a deeper colour earlier than consuming.  

Stir-Fries and Sautées 

One of the only methods to arrange most mushrooms is in a pan with a impartial oil or butter. When utilizing mushrooms in a sauté or stir-fry, they’re going to usually launch liquid earlier than they’re ready to absorb a sauce, particularly wild mushrooms like chanterelles. “​​When we’re cooking them, we will let them give up their moisture when we’re sautéeing them,” says Blizzard. “And then at some point, they sort of suck that moisture back in and the pan becomes dry.” A dry pan sometimes means the mushrooms are completed. This is very true when making duxelles, a easy conventional French preparation of mushrooms and shallots that’s used to fill a tarte, stuff a hen, or encompass a beef Wellington.

Soups and Stews 

Whether it’s sizzling pot, ramen, or a creamy mushroom bisque, many forms of mushrooms are at house in heat, comforting dishes. Umami-packed mushrooms can improve broths and shares—particularly when dried—and firmer mushrooms like lobster or hen of the woods can face up to being simmered slowly with out getting too mushy. According to Blizzard, one other trick for softening powerful mushrooms, like older hen of the woods, is to marinate them in a single day in buttermilk, or a little bit of milk and lemon juice.

Gravies and Sauces

Mushrooms’ earthy, savory taste is a welcome addition in pasta sauces, risottos, and gravy. Most mushrooms work effectively with creamy pastas, but when making a purple sauce, search for mushrooms with bolder, deeper taste, like shiitake or portobellos. If you’re utilizing truffles, just a little goes a good distance—simply including a couple of shavings on prime or incorporating a teaspoon of gratings within the completed dish will do the trick. 

As a Meat Substitute

The firmest, meatiest mushrooms will maintain up greatest to grilling and frying, or as a stand-in for meat, like in a portobello mushroom burger or a shiitake mushroom po-boy. Given that hen of the woods has a very agency texture with a taste that’s really paying homage to hen, it’s a great stand-in for a hen breast or thigh. Additionally, lion’s mane, oyster, lobster, and king trumpet mushrooms all have a briny or shellfish-like taste that makes them an ideal stand-in in fake fish tacos, “lobster” bisque, and even seared “scallops.” A blended medley of chopped mushrooms can be fashioned into a vacation roast or pâté. 

September 2024