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Fresh Mushrooms
 Black Chanterelle |
| Black Truffle |
| Black Trumpet |
| Cauliflower |
| Chanterelle |
| Enoki |
| Hedgehog |
| Lobster |
| Matsutake |
| Morel |
| Oyster |
| Porcini |
| Portobello |
| Shiitake |
| White Truffle |
| Yellowfoot Chanterelle |
| Shiitake Mushroom |  |
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Cultured
Mushroom - Lentinus Edodes
Available year round but most plentiful during Spring and Summer.
These mushrooms originated in China where they were prized by royalty. Originally they grew on rotted oak logs but are now commercially grown on oak sawdust bales. They are valued for their disease-preventing qualities. Swarthy and handsome, gold to brown with a cream-colored interior. Light garlic-pine aroma. Grilled or broiled Shiitake needs a generous supply of oil, stems are tougher than most mushrooms and require special attention. Combine them with the dish you are preparing or use with sautéed vegetables or as part of a soup or stew.
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