Whether foraged, cultivated or homegrown, mushrooms are a passion for chef John Cox
PHOTOGRAPHY BY PATRICK TREGENZA AND JOHN COX
Poorly prepared mushrooms are a gastronomic tragedy. I still have nightmares of flaccid gray slices weeping a wretched slime onto whatever was unfortunate enough to lie beneath them. As a child, I would carefully sequester these toxic shards into one corner of the plate in order to avoid contaminating the rest of the dish. I grew up believing that I hated all mushrooms.
My relationship with mushrooms changed the first time I tried a Big Sur chanterelle; it was a revelation. A scruffy-looking forager in muddy hiking boots brought a basket of giant golden chanterelles to the back door of the kitchen of the Post Ranch Inn. The chanterelles were … Read More