Comments from Our Customers...

Heike B. Johnson, Tampa, FL:

"Just wanted you to know that we splurged on a wonderful Saturday lunch of Golden Chanterelles! I used your suggestion of kosher salt in the sauté pan, added the mushrooms (every last one of them), sautéed until the released juices almost evaporated, added some Dry Marsala, some cream, and at the last minute a little Italian Fontina. Served over pasta with a Kim Crawford Sauvignon Blanc...it was truly decadent...enough to make us forget that Saturday chores will be waiting for us on Sunday!
Mushrooms were great!"

Ann Cottingham, Columbia, MO:

"We arrived home today and I wanted to thank you again for the fresh mushrooms. We used the porcini and cauliflower mushrooms sautéed in olive oil, butter and garlic as the sauce for fresh cheese ravioli…yum, yum!! I sautéed the chanterelles and served with grilled steak, again yum, yum. I haven’t prepared the soup yet as it is still 80 degrees here, but when the weather finally feels like Fall or Winter, I will."

We would love to hear from you regarding your mushroom cooking techniques, recipes or experiences during one of our guided mushroom walks in the forest of the Pacific Northwest.

Please contact us with your comments!