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Article: FEEL RICH WITH WILD MUSHROOMS
- Article from:
- Chicago Sun-Times
- Article date:
- October 11, 1992
- Author:
CopyrightCopyright 1992 Chicago Sun-Times. (Hide copyright information)
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To play food historian for a minute, 25 years ago any recipe that
used fresh mushrooms was considered "gourmet." Cookbooks called for
canned button mushrooms.
As for wild mushrooms, forget it. Frieda's Inc., a hugely
successful and innovative California based wholesaler of "exotic"
produce, contends it introduced shiitake mushrooms and dried
mushrooms to the general public in 1977, followed by oyster mushrooms
in 1979.
Now, 15 years later, most supermarkets carry a delicious
assortment that often includes morels, shiitakes, oysters and crimini
as well as the usual white mushrooms (also called button mushrooms).
And what isn't available fresh is usually available dried in gourmet
food ...