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If you want to make a cream or white wine sauce, nothing beats a Morel in my opinion. They have a woodsy flavor and really go great with veal or chicken, A bit pricey though as they are a relative of the truffle.
Second on my list would be Chanterells. Mild in taste, but so great on a steak!
Some others:
Oyster (great with seafood, soups and chowders)
Cepes
Crimini
Porcini
Lobster
Wood Ear (you see these a lot in Asian cooking/soups)
Shiitake (breaded and fried, marinated, soups and casseroles)
Enoki (sanwiches and salads)
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