With a meaty texture, these buttery-sweet mushrooms are perfect for scallop-sized sears or a thinly-diced taco filling. They're best when they're left alone on a high heat pan to allow them to brown up, with a healthy pinch of salt to top them off.
Since 1981 forager/author Connie Green's Wine Forest has been supplying America’s top restaurants with the highest quality wild mushrooms and foods.Read more