Cardoon lovers use the fleshy leaf base, heart and roots in salad, deep fried or marinated, two of the more popular uses of this vegetable. Simply served raw also is a favorite in European cultures. Its' flavor has been described as slightly spicy, herbaceous, celery like, with a hint of salsa like flavors. Chef Michel Nischan of the W Hotel in New York on Lexington Avenue, likes to use a wide variety of mushrooms throughout the winter months. My favorites right now are winter oyster mushrooms, chicken mushrooms, wine red mushrooms, and pine boletes.
Sea beans are very interesting and are found in the tidal areas along the coast.
I'll forage my own around Norwalk in the Long Island Sound. In France, they are quite popular, and are sold as pousse pierre. So there you have it. These folks are experts on the cultivation, care, and preparation methods of all the mushrooms you are familiar with, such as Shiitake, Pompon Blanc, Maitake, Baby Blue Oysters, Black, Brown and Golden Oysters, Brown Clamshell, Alba Clamshell, Cinnamon Cap, Forest Nameko, Trumpet Royal, Morels, Chanterelles, Cepe, and more.