Mother Earth Living


A Feast of Edible Wild Mushrooms: Recipes for Porcino, Morels and Chanterelles

How to select and cook wild mushrooms.



The deep, rich, earthy flavor of freshly gathered morels complements early fall root crops. Dried morels are available year-round, and add a wild note to soups and stews.
Photography by Joe Coca
PORCINO (Boletus edulus)
CHANTERELLES (Cantharellus cibarius)
Morels (Morchella esculenta)
Morels elevate a simple traditional potato salad to new heights.
The deep, rich, earthy flavor of freshly gathered morels complements early fall root crops. Dried morels are available year-round, and add a wild note to soups and stews.
PHOTO BY MARY PRIDGEN

















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