End of Summer, early Fall is typically the wild mushrooms season. After many
warm summer days, the rain creates an ideal growing environment for wild mushrooms to grow. In Europe, it is rather common to see people heading to the woods in the search for the precious delight.

In North America, it does not seem to be as popular. It is a fun activity but it can be deadly if you don't know what you are picking. The prettiest wild mushrooms may actually be the most dangerous. Another solution? Buy them at your local market.

Most Common Wild Mushrooms:

	Bolete or cep The cep is with no doubt, the most prized of all edible mushroom. Choose them fleshy but firm and check the cap for worms.
	Chanterelle They are usually free of worms. They must be cooked slowly to stay tender. They render a lot of water while cooking, you may have to drain in mid-cooking.
	Morel The morel must be carefully cleaned to get rid of any dirt and insect. It is ideal for drying. It give a wonderful taste to egg and pasta dishes. All morels should be well cooked. Morels with dark caps are the most prized. They are more testy than the paler variety.
	Lobster mushroom This "mushroom" is typically from North America and is actually not a mushroom but a parasitic fungus that covers certain other species. If you do not know the type of the host mushroom, it is best to leave it as it may be poisonous. Its name comes from its outer orangey color and inner white flesh.
	Black trumpet Strangely, maybe due to its color, that mushroom is named “Trompette de la mort” (Trumpet of the death) in France. It is from the same family as the chanterelle. This fragrant mushroom is often smelled before it is seen. It is ideal for drying.

Wild Mushrooms FAQ

How to chose your mushrooms?

Mushrooms are very delicate products. When you chose them, they must be clean, undamaged and whole. Avoid mushrooms sold mixed with others as they are usually damaged.

How to clean them?

Mushrooms quickly absorb water so if you want to keep their flavor you should avoid as much as possible to plunge them into water. Ideally you should only wipe them with a damp cloth. There will be situations where you may have to do soak them, for example, when the mushroom is full of sand or has deep gills. In that case, dry them carefully.

How to keep them?

Place your mushrooms in a paper bag or a airtight container and put them in the vegetable compartment of your fridge. You can keep them like that for a few days, but the earlier you use them, the better.

You can dry them. All you have to do is to slice them finely and leave them on a tray either at room temperature or in an oven at a very low heat. To re-hydrate them before cooking, soak them in warm water for 30 to 60 minutes.

Most mushrooms can be frozen. You must cook them slightly before freezing.

Cooking mushrooms?

Wild mushrooms are used in many recipes, but the simplest way to appreciate them is to simply sautéed them in butter with garlic and parsley. Mushrooms typically render a lot of water and will require 45 min to 1 hour cooking.