Food styling by Executive Chef M. Allan Schanbacher

Mushrooms were declared
sacred by the egyptian
pharaohs; the lower-class
plebeians in ancient rome
could eat them only on
holidays. happily, you
can enjoy them
anytime.










1. Best used fresh, chanterelle mushrooms are valued for their color and flavor.
2. D’Amico’s Moss Mushrooms are pickled in wine vinegar with sunflower oil, peppers and spices.
3. Its cap covered in honeycomb-like pits, the morel mushroom has an earthy, smoky flavor.
4. In Asian cooking, shiitake mushrooms often are steeped in water; the broth can be used as a base for soups or sauces.
5. The aptly named lobster mushroom is a white mushroom that grows a red fungus. Shown sliced, it has a dense flesh.
6. Porcini, a wild mushroom, is prized in Italy for its flavor.
7. Widely available and fairly inexpensive, oyster mushrooms have a smooth texture and mild flavor.
8. Chinese markets carry fresh or dried pieces of wood ear, a tree mushroom. Try thinly sliced strips in soups or stir-frys.
9. Native to Japan, enoki mushrooms have long, thin stems and tiny caps. These very mild mushrooms are sold in stay-fresh cellophane packs.