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Article: Funky fungi: Seven wild mushrooms
- Article from:
- New Orleans Magazine
- Article date:
- March 1, 1997
- Author:
CopyrightCopyright New Orleans Publishing Group Inc. Mar 1997. Provided by ProQuest LLC. (Hide copyright information)
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Savory wild mush rooms add satisfy ing, meaty flavor and texture to dishes. Across top of photo, from left: the over.ed Portobello, the light-colored oyster and the earthy porcini. Frilly edged chanterelles are scattered below.
Served with meat, and sometimes served as meat, so-called wild or forest mushrooms are gracing tables all over New Orleans these days with their complex, smoky, chewy, luscious taste and texture. A far cry from the standard-issue button mushrooms that long ago turned up on American pizzas, in stews or stuffed with crabmeat, sausage or seasoned breadcrumbs, the trendiest wild mushrooms are exotic, wrinkled, large or small, fat or thin - a visual challenge to accept.