Click here for a delicious sampling. The stronger Eastern European version of boletus edulis. Porcini excel in their dried form, because their pungent flavor intensfies in a unique way. Chanterelles lend themselves to a variety of dishes where sublety is the key. Both fresh and dried morels are prized for a tobacco rich scent of sulphur and oak.
Morels combine well with eggs, beef and game dishes.
Distinctly trumpet-shaped, this mushroom can range in color from grayish brown to very dark brown or almost black. It has an aromatic and elegant buttery flavor. All prices include U.S. shipping to all 50 states. Both of these books are written by Jack Czarnecki, who is widely recognized as the leading expert on cooking with mushrooms. Click on either image for more information and to order.