My new boss owns a ranch north of San Francisco in prime mushroom foraging territory. The other day he returned from the weekend with a veritable cornucopia of wild mushrooms. Chanterelles, winter chanterelles, black trumpets, hedgehogs, and candy caps. And just like that he put this basket overflowing with mushrooms on a low filing cabinet and said “Help yourselves.” Woohoo!
I decided to start with my favorite standby mushroom recipe: Mushrooms on Toast from Canal House Cooking. This recipe is very forgiving and works well for all types of mushrooms. I once doubled it for a tapas party and brought the cooked mushrooms (a mix of button, crimini and shiitake) in a bowl, a platter of sliced baguette and a little bowl of chopped parsley. We each assembled individual little bites of mushroomy goodness and then went back for seconds.
Disclaimer: He’s been doing this for years and knows his mushrooms. Don’t forage without a guide- some mushrooms WILL kill you. You’ve been warned.