We are so excited for Spring to be nearly on the horizon! The warmer weather, birds chirping, and fresh blooms officially start on March 20th here in British Columbia. These are the mushrooms you can look forward to harvesting this Spring.
Morel mushrooms are prized by chefs for their rich, smoky flavour and satisfying, meaty texture. Morels are delicious coated in batter and pan-fried, or paired with braised chicken, asparagus, and cream sauce.
Porcini mushrooms have a deep, earthy, woodsy mushroom flavour. They are great added to garlic pizza, goat cheese risotto, or truffle oil pasta.
Wood Ear Mushrooms
Wood Ear mushrooms are often found in Asian cuisines. They have a mild flavour and add a nice crunch to many recipes. Try adding them to cucumber salad, hot and sour soup, or crispy egg rolls.
Oyster mushrooms are delicate, tender, and have a slight seafood flavour. They’re best eaten fried or sautéed. Add oyster mushrooms to chicken casserole, potato soup, or creamy fettuccine alfredo.
Hen Of The Woods
Hen Of The Woods mushrooms have a unique squishy texture and hearty flavour. Try including these mushrooms to your eggs florentine, tomato frittata, or kale parmesan pasta.