The bounty of mushrooms available at local fall markets inspires creative cooking from sautes to soups, stews and great breakfasts. Many vendors carry a mix of interesting varieties ranging from maitake to shiitake, oyster mushrooms and the impressive king oyster.
In most major grocery stores, the variety has blossomed from the ubiquitous white button to fresh, aromatic shiitake, pale brown, tender creminis and large portobellos.
When I’m in an area that allows foraging, I set out with a basket and sharp knife to harvest maitake, chicken of the woods and chanterelles. It’s important to follow local authorities’ rules about foraging areas, personal limits and guidelines. Always bring a picture guide with you to identify edible varieties; never touch or eat any mushroom you are unsure about as it could sicken you….