ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.

Mushroom Week: Common Edible Mushrooms

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This is a mushroom poster we have framed on our wall. It is from the back cover of Cooks Illustrated Magazine.

This is a mushroom poster we have framed on our wall. It is from the back cover of Cooks Illustrated Magazine.

I have eaten the following mushrooms:

  • Basic white button mushrooms. They come fresh and canned. I love to add them to my chili.
  • Crimini. Little portobello mushrooms. A good all-purpose mushroom. When I make mushroom pate, I only use crimini.
  • Portobellos. Big portobellos. 3-5″ cap and a thick stem.
  • Puffballs. These are BIG 12″ spherical, white mushrooms that grow wild. If you can get them when they’re very white, they cook up like scrambled eggs.
  • Morels. A rare treat for the early spring. Nobody seems to have figured out how to grow them commercially, so the best place to get them is at farmer’s markets. They’re funny-looking and go GREAT with brown butter.
  • Porcini. I’ve never had these mushrooms fresh, only dried. They have a wonderful woodsy scent.
  • Shiitake. A japanese mushroom with a wide, thin cap and a narrow stem. I have had them both fresh and dried.
  • Enoke. Another japanese mushroom that comes in bunches. It’s mostly stem with just a little tiny cap.
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