Every season in Connecticut brings an abundance of Edible and Medicinal Mushrooms. Local residents and restaurants are welcome to put in orders based on seasonal availability. Check this page each season for the list of available mushrooms. Please send an email or call for the price list and ordering.
Grifola frondosa, Maitake / Hen of the Woods – An extremely versatile mushroom, known for it’s powerhouse of nutrients this mushrooms is one of the best fall mushrooms. Large prawns can be fried, sauteed, steamed, dried, and used in pretty much any recipe. The taste is unique but not overpowering. Specimens range from one pound to fifty pounds.
Laetiporus sulphureus, chicken mushroom – Considered a delicacy in some parts of the world, this amazing mushroom is the equivalent of chicken hence it’s name. For starters the texture is meaty while instead of cutting this mushroom it can easily be pulled apart giving it a shredded chicken consistency. Young fresh chickens are extremely moist and almost have a flowery smell to it with the texture of pounded chicken breast. Older specimens are best for mushroom stock and consume. This mushroom can be utilized in any way chicken is used and substitutes for chicken well for any recipe to the point that tasters will not be able to taste a difference between chicken of the woods cutlets verses chicken cutlets in taste tests.
Hydnum repandum\umbilicatum, Hedgehog – Also known as sweet tooth mushrooms, this prized species of mushroom is the cousin per say of the chanterelle mushroom. Firm fleshed, Hedgehogs are versatile mushroom as well with great attributes for pickling. Slightly sweet, peppery and nutty hedgehogs can be used in saute, grill, soup, stew, pizza, and fried. Repandum are quite large with caps as large as the palm of the hand to umbilicatum the “belly buttons” small.
Blewits, Lepista nuda, Clitocybe nuda – Strikingly beautiful color these late fall lilacs are a pleasant addition to the table. Medium flavor profile which is distinct to blewits. These mushrooms need a delicate cooking procedure to maintain the lavender color. Saute works well kept with simple ingredients as to not over power the blewit flavor. Reminiscent of typical idelic mushroom except for color and taste. Can be fried or put into baked goods but will lose all it’s coloring.
Matsutake Mushrooms, Tricholoma magnivelare – A Japanese favorite these hardy mushrooms have a strong flavor profile. Some say peppery and cinnamon like flavor but all agree it’s flavor is noteworthy and why so prized. After the truffle this mushroom is the most expensive mushroom in the world. Meaty and thick Matsutake can hold it’s shape and texture well. This mushroom can be grilled, sauteed, fried, steamed, poached, stewed, and pickled without compromise to texture or taste.
Oysters, Pleurotus ostreatus – A delicate gilled mushroom with variations on size and color. In the wild here most are white except the winter oysters which are light tan. Oysters can be sauteed, and put into baked dishes without issue. The flavor is delicate and will take on introduced flavors easily. Excellent with seafood as it does not over power the dish but adds to the complexity of the flavor profile.
Honey Mushrooms, Armillaria mellea – This abundant mushroom is enjoyed worldwide. Although the genus is large and variable true Armillaria’s are a delicious staple to your fall menu. Usually parboiled then sauteed or cooked in any fashion desired. Caps are prominently used while some peel the stems to saute or use stems “as is” for mushroom broth.
Ramaria species, coral – Another delicate mushroom known for it’s striking appearance that mimics coral from the ocean. Extremely delicate and is best used with other delicate flavors. Can be chopped and added to saute or sauces but I find the best use is with seafood as a play of land and sea and textures. My favorite way to prepare is to dip into a very light batter and fry. This keeps the coral shape while keeping the delicate flavor locked in.
Berkley’s Polypore, Bondarzewia berkeleyi – In the Polypore family with thick fleshy cream colored caps with a non bruising white pore surface. Taste from specimen range from mild great for soaking up flavor to strongly flavored which in the latter case would be used as a condiment. Holds well for truffle thin slices when raw as a peppery topping. When young they are as tender as chicken of woods and if mildly flavored may be used in the same manners. This mushroom also holds up well to pickling as well. If strongly flavored when cooked it can be bitter. Parboil to remove bitterness or balance with an acid. All parts are great to make a mushroom powder for seasoning uses. Specimens can be as large as 100 pounds!
Calavata – Puffball – From small gem studded puffballs to the large calavata species these mushrooms give enough yield to play around with. From mild to nutty in flavor, golf ball size to basketball size. Puffballs are great to replace tofu or eggplant in recipes. They are also fantastic battered and fried. Larger specimens may be hollowed out and stuffed then baked in it’s own shell. Great for soaking flavors of sauces. Calavata have a delicate marshmallow texture and feel and are quite versatile in the kitchen.
For orders and price list please contact: firstname.lastname@example.org 203-684-4881