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