Mushrooms

The Last Few Years have seen a surge in the availability of different kinds of mushrooms, both wild and farmed. White button mushrooms are still the most common, and they’re actually pretty good, especially when mixed with other types. But almost everyone can get their hands on fresh creminis oysters, portobellos and the quite delicious shiitakes. Chanterelles and black trumpets are not that hard to find. Frozen porcini are increasingly available, and dried porcini (or cèpes, as they’re often called)—which, when soaked in hot water for 10 minutes or so, can be treated the same as fresh—have come down in price to the point where no household should be without them.