Newspaper Article Archive of
West Seattle Herald
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Newspaper Article Archive of
West Seattle Herald

November 2, 2016 Kitchen Talk: The Fungus, Among Us
Article Pages -- as published on the West Seattle Herald website.

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ARTICLE DESCRIPTION:

By Chef Jeremy McLachlan

First telltale sign of a great restaurant is the crusty van that pulls up full of hand-foraged mushrooms. Every time I see our mushroom guy pull up at Salty's, I get a pit in my stomach like the first time I asked a girl to dance. These mushrooms are hand foraged which means they are not farmed and are picked by wandering through the woods. Many varieties of mushrooms come from our forests in the Pacific Northwest and they have some crazy names. The varieties you might see around are fried chicken, lobster, delicious milkcap, bear's head tooth and hawks wing. Yes, these are all mushrooms and not superheroes. Today I want to go over the most common of the foraged mushrooms, the chanterelle. The chanterelle mushroom is a staple on every fall menu and adds richness to any stew or steak dish. Chanterelle mushrooms have a nice fruity aroma with a wonderful peppery finish. Here are tips on how to buy and cook these amazing fungi.

Buying Mushrooms

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