Botanical Name: Lepista nuda
Frilly, pale blue, gilled cap. Available year-round.
Serving Suggestions: Great to sauté and prepare with fish. Adds texture to polenta and egg dishes.
Botanical Name: Cantharellus cibarius
Golden, with white flesh. Button or vase shaped cap with veins. Apricot
nuances. Available year-round except May-June. Substitute hedgehogs.
Serving Suggestions: Slow roast with game, ham, beef. Sauté with cream for pasta sauce.
Botanical Name: Cantharellus tuberformis
Vase-shaped with bright yellow stem, beige to golden cap. Woodsy flavor.
Available January-February. Substitute chanterelles or hedgehogs.
Serving Suggestions: Saute with black trumpets as garnish for game, roasts, and chops; mushroom tartlettes and crostini.
Botanical Name: Craterellus cornucopioides
Light gray to jet-black, vase shape, highly perfumed.
Available year-round, except April-May.
Serving Suggestions: Sauté for crostini, in risotto, as garnish for scallops, seafood or chicken.
Botanical Name: Boletus edulis
Bulbous stem and rounded cap, from ivory to reddish brown. Taste similar to winecap. Available year-round, except August.
Serving Suggestions: Grill caps, dice and sauté or roast stems. Great in soups, stews and stir-frys. Substitute shiitake or winecap.
Chicken of the Woods
Botanical Name: Laetiporus sulphureus
Fan-shape, bright yellow and orange shades, 6-12 inches across. Chicken flavor, firm texture. Available in May and September-October. Substitute bluefoot, lobster or oyster.
Serving Suggestions: Layer with potatoes, simmer in broth, grill, stew or stir-fry.
Fried Chicken Mushroom
Botanical Name: Lyophyllum decastes
Light brown, medium firm with gills. Earthy flavor. Only available in October.
Serving Suggestions: With game and chops.
Botanical Name: Armillaria mellea
Honey-colored clusters. Available August-September. Substitute beech, mousseron, fried chicken mushroom, or shiitake.
Serving Suggestions: With spaghetti, sautéed in butter. Also soups, stews and stir-frys.
Botanical Name: Hydnum repandum
Pumpkin-colored, bristly underside like its namesake.
Tangy flavor. Available JanuaryMarch and August-September. Substitute chanterelles.
Serving Suggestions: Sautés, stews, stuffing, side dish for meats.
Botanical Name: Marasmius oreades
Delicate, camel colored 1/2" cap with gills and edible stem. Woodsy aroma, must be thoroughly cooked. Available March-July and September-November. Substitute shiitakes.
Serving Suggestions: Sauté to accompany vegetables, or use in omelets or stuffing.
Botanical Name: Morchella esculenta or conica
Ace-of-spades shape. One to four inches long, dusty, gray to brown or gold. Intense earthy flavor; must be thoroughly cooked. Available March-August.
Serving Suggestions: Excellent texture for fish, soups and sautés. Great in cream or red wine reduction sauces.
Botanical Name: Hypomyces lactifluorum
Firm; lobster-red in color. Available July-September.
Serving Suggestions: Marinate with oil and tarragon, char and slice like steak, or use in soups and stews.
Botanical Name: Stropharia rugoso-annulata
Ruddy tint on firm brown cap, white stem and fleshy, black gills. Similar to cepe in flavor. Available September-October. Substitute shiitakes.
Serving Suggestions: Grill large caps. Sauté for hearty meats and polenta.
Botanical name: Auricularia polytricha
Golden brown ear-shaped mushroom. Slightly chewy with mild flavor.
Serving Suggestions: Soups and stir-frys.
Botanical name: Agaricus blazei Murill
Light brown colored mushroom with the essence of almonds. Extracts reportedly possess anti-tumor properties.
Serving Suggestions: Unique almond flavor complements poultry and seafood dishes, and vegetable dishes like green beans and asparagus.
© Copyright 2005 Phillips Mushroom Farms, Inc.