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Species Name
Mushroom
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Latin Name
Grifola frondosa
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Origin
Pacific Northwest
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Harvest Method
Foraged
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Range & Habitat
Pacific Northwest & Alaska
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Producer
SFS Partnership
Range & Habitat
Delicate, Mild, Green
The Fiddleheads of North America are the unfurled frons of the Ostrich and Lady Fern. They can be harvested for a few short weeks in the early spring. They possess a beautiful, light, "Green" flavor that is most closely resembled by an Asparagus/Artichoke melding. They can also have similar attributes of very light Green Beans. Working with Fiddleheads is a joy in itself. Poach, Saute, Grill, Broil, Pickle
Firm, Seafood-like
The Lobster Mushroom is actually a fungus that parasitizes members of the Russula and Lactarius families of Mushrooms. The Bright Orange-Red coloring is similar to that of cooked Lobster with a hint of Seafood in the flavor. Roast, Saute, Braise, Stew
Sweet, Peppery
Light Sweetness and a delicate pepper flavor, the Yellowfoot is a great alternative to the more expensive Golden Chanterelle. The Yellowfoot is probably best Sauted, but can be used in any other mushroom application. Great flavor for Seafood, Sauces, Cheese dishes, and especially Eggs. Saute, Roast, Stew, Puree.