Comment – Wild Fungi and the Controversy over Collecting for the Pot
Maurice Rotheroe
Pages 349-356
There is not a fashionable restaurant worth its salt nowadays that does not boast a flush of wild-mushroom dishes on its menu. Such items as Girolles à la Forestière or Insalata di Porcini in Continental eating houses and 'Kidneys with Wood Ears' in Oriental restaurants are now quite unremarkable. The cookery writers of quality newspapers and magazines also find it increasingly voguish to pack their pages with recipes using edible wild fungi.
Comment – Wild Fungi and the Controversy over Collecting for the Pot
There is not a fashionable restaurant worth its salt nowadays that does not boast a flush of wild-mushroom dishes on its menu. Such items as Girolles à la Forestière or Insalata di Porcini in Continental eating houses and 'Kidneys with Wood Ears' in Oriental restaurants are now quite unremarkable. The cookery writers of quality newspapers and magazines also find it increasingly voguish to pack their pages with recipes using edible wild fungi.