WILD MUSHROOMS

Wild foraged mushrooms may only be available for a short window of time, but there’s no other food as diverse. In Asian cuisine, we see the likes of shiitake, shimeji and the noodle-looking enoki. These are typically flash-fried, dropped raw into broths or dried. In Europe, porcini portobello and champignon are common and used in stews, sauteed in butter or olive oil, or marinated for antipasti. Head Chef Mate Herceg is a forage master and owner of an organic mushroom farm; click here to see some simple yet delicious he’s prepared for you.