- Fresh, wild local mushrooms – especially Porcini and Matsutake – have a rather short season so get them while you can.
- Choose mushrooms that are slightly moist but not wet. Since these wild mushrooms are growing in cold and wet climates, there may be a few that are waterlogged.
- When choosing porcini and matsutake mushrooms, chose those that are closed, tight and have white gills on their undersides. Older mushrooms will be more open and turn brown on their undersides.
- Be careful with holes in the mushrooms. This is most likely from insects infestation. If porcini or matsutake have holes, ask someone to cut them in half to see if it goes all the way through.
– Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.