It’s Mushroom Season: What to Cook?
There’s little to compare to the earthy perfume that emanates from the magnificent mushroom aisle at Berkeley’s Monterey Market, except maybe the astonishing look of it. I find it easier to choose from among the many intriguing fruiting bodies when I arrive with a recipe in mind. Here are nine from around the Edible Communities.
1- Roasted Mushrooms and Cauliflower with Mixed Greens and Grana-Ricotta Spread from Edible Rhody
2- Mushroom Leek and Taleggio Quiche from Edible South Florida
3- Chanterelle Velouté from Edible Vancouver Island
4- Savory French Toast with Mushrooms from Edible Madison
5- Wild Mushroom Barley Risotto from Edible Communities
6- Creamy Mushroom Pappardelle from Edible Bozeman
7- Salmon and Chanterelle Pizza from Edible Marin & Wine Country
8- Wild Mushroom Risotto from Edible Monterey Bay
9- Porcini Velutata from Edible East Bay
Photos courtesy of the publishers. Credits: 5-Erin Scott, 6-Samantha Lord, 7-Amy Kumler, 9-Judy Doherty