Harwigs went hunting- actually foraging is probably a better word. Finding wild mushrooms in the nooks and crannies of the county is one of the tastiest ways to add regional flavor to our plates! While there are a few different varieties collected, one mushroom was in great abundance.
King, cep, porcini, steinpilz, penny bun- a mushroom known by many other names are best when they are about fist size and firm. Earlier this month, the foraging was good, real good! King Boletes are usually found under hemlock and oak especially where mosses are present. They are also fairly common under most varieties of spruce. Lawns and grass under conifers are another common habitat. We’re not going to disclose our secret location, but they are typically found on hillsides, along streams, or under spruce trees. Foraging for these local mushrooms is another way we love to create a diverse, yet locally conscious menu.
King boletes are excellent sautéed, fried or some folks claim- even microwaved. The flesh is crunchy with a somewhat nutty flavor. Chef JJ said he loves using these local mushrooms on our menu, monkfish dinner, sweet potato gnocchi dish, and current daily specials. Chef JJ said he’ll store them, and use the larger Kings for different soups and sauces as it gets closer to fall.
Collecting these fungi is such a great way to add diversity to our recipes. Adding local wild mushrooms can add an exotic element to any bowl. Buttery, earthy, smoky, robust, and even fruity, wild mushrooms are one of our favorites to complement almost any platter.
