by Helene Siegel and Karen Gillingham
Most of the wild mushroom recipes here (with the exception of the morel and perhaps chanterelle preparations) can easily be prepared with white mushrooms or other wild varieties. They would still be delicious. What you get with wild, besides a steeper grocery bill, is some extra flavor and a scent that is a bit deeper or closer t the woods and soil where mushrooms naturally dwell. Mushroom recipes are anything but finicky. Feel free to substitute mushrooms as they are available or as the mood strikes. (If you do decide to forage for wild mushrooms, be sure to have an expert verify that they are safe to eat.) They all cook in pretty much the same manner. They absorb other flavors magnificently and spread them around with aplomb. Whether you like your mushrooms wild or tamed, the message is the same: Cook, eat, and enjoy!
