Local Lemons

How to Cook with Wild Mushrooms

Blog posts with straight forward recipes are fine and dandy, but how does the saying go – you can give a man a fish?

Instead of handing you the fish, I'll reveal some pointers that changed my opinion of cooking with wild mushrooms. Ready? Here we go:

• When buying fresh mushrooms, purchase those that look alive. This means relatively clean, no holes, blemishes, mold or tears. The stem and cap should be fully intact.
• Never wash wild mushrooms. This is not as gross as it sounds. Wipe them down with a towel to remove any grit. Washing them will result in mushy mushrooms, and those are no fun to eat.
• Cut the bottom portion of the stem before cooking - not the whole stem. I usually trim about quarter inch.
• Cook on high heat for about two minutes. This will vary depending on the size of the 'shrooms, but if you overcook them, they'll turn into a slimy mess. Keep reading for more tips...

Spaghetti d'Arvier

Without thinking too long, can you recall the best meal of your life? I know it's a tough question, but I am lucky enough to remember every minute detail of the most amazing food I have ever tasted.

The meal was at Cafe Du Bourg, in the small town of Arvier located in the Valle d'Aosta in northern Italy. This town has two restaurants, and is known for their local red wine, Enfer d'Arvier. This particular region of Italy churns out magnificent dairy products, and this is because the fresh water that rolls down from Mont Blanc feeds the grass, which in turn feeds the happy cows.

As for the meal, it included fresh cheese, two homemade pasta dishes, and a steak I still drool over. When the waiter asked us how we liked the food, Alejandro responded, "The chef is truly an artist!" To that, the waiter replied, "La chef? Es la mia mama!" From there, to say they treated us as family would be an understatement - it was the Italian experience you only dream about.

This dish is my adaptation of my favorite part of the night, spaghetti with wild mushrooms, tomato and fontina cheese. I bought homemade porcini spaghetti from the farmers' market, and found fontina from Aosta at my local Italian shop. If you spot this cheese at your market, pick it up! It is earthy, creamy and nothing like fontina from elsewhere.