Email This

One Ingredient, Many Ways: Mushrooms

By Leah Koenig

This past autumn, my husband and I went mushroom hunting in the woods in Nyack, New York, about 30 miles north of our Brooklyn home. Being utter novices—the wildest place I had foraged for mushrooms previously was the produce section of Whole Foods—I didn't trust our ability to safely harvest edible species. So we invited Paul Sadowski, secretary of the New York Mycological Society, to guide us. Paul (who got turned onto mushrooming two decades ago by his former employer, the late composer and mycophile John Cage) was a more than reliable leader, and we rode home giddy with our day's haul of oyster and brick top mushrooms. Keep reading »

« BACK TO PREVIOUS PAGE

* REQUIRED