"For me, finding mushrooms, I go to a lot of the same places over and over again and they are old friends. It is the trees that they grow under, I feel almost like family. It is just like I never ever, ever tire of seeing how beautiful they are." -Connie Green, founder of Wineforest Wild Foods
In 1979, Connie Green, founder of Wineforest Wild Foods, walked into one of the most well-known kitchens in the Bay Area and presented the chef with pristine chanterelle mushrooms that she had just foraged herself. This famous chef was convinced that mushrooms like that only came from Europe, and although Connie's gorgeous fungi didn't excite this chef, they didn't go unnoticed. She says she owes quite a bit of her success to the dishwashers working in that and other restaurants. Many of the mushrooms that she was foraging were also native to the mountains of Mexico, and these dishwashers knew the value of her harvest of chanterelles, morels and porcini. It was with their help that her mushrooms started to capture the attention of chefs. Almost 35 years later, Connie's mushrooms are being served in some of California's finest restaurants from The French Laundry in Yountville, to The Slanted Door and Gary Danko in San Francisco.
Though the majority of her fresh mushrooms are found in the kitchens of California restaurants, you don't have to be in the area to savor these tasty morsels. Connie and her team of foragers also dry portions of their harvest, holding the same high standards for both their fresh and dried products. Among Wineforest's wide array of dehydrated mushrooms, our three favorites are chanterelles, morels and porcini.
Wineforest's golden chanterelles, harvested between September and November, are one of the most popular wild mushrooms among chefs and fungi-loving home cooks alike. Their delicate meatiness is lovely with the spring produce rolling into farmers' markets. For a dish that celebrates the season, use the rehydrated mushrooms in a risotto with asparagus and peas.
One of our favorite mushrooms, the morel, is prized by many for its big, bold flavor. With their thin multi-layered walls and subtle earthiness, these mushrooms harvested in late spring shine on their own. Cook rehydrated morels with shallots and a touch of tarragon and serve simply over grilled bread. Or, stuff them with herbed breadcrumbs and sauté them in a knob of butter.
The porcini mushroom is a staple--both in its fresh and dried state--in many cuisines from all over the world. In California, we are lucky enough to have two fruiting seasons for these bulbous mushrooms, the first in May and June, and the second in late-November through December. With their heartier texture and rich flavor, dried porcini are perfect for enhancing everything from vegetable stocks and sauces, to soups and stews. Or, grind dried porcini in a spice grinder to create an umami-packed powder ideal for seasoning heartier meats such as beef and venison.
Order Dried Mushrooms from Wineforest Wild Foods Now
For Your Passover Table
Every spring close to Passover, Dennis Kearney of Oakland's Coco Delice makes his Dark Chocolate-Covered Matzoh, and every year we sell out almost immediately. While technically, it is a "not so kosher" dessert, this doesn't seem to stop the fans. The winning combination of crunchy matzoh, dark chocolate, cocoa nibs and salt, makes this seasonal dessert a favorite not only for guests' Passover meal, but really anytime.
Order Dark Chocolate-Covered Matzoh
For Your Easter Table
One of our favorite Spring indulgences has arrived! This Easter version of Italian panettone from Rustichella d'Abruzzo does not have quite as rich a history as its Christmas counterpart, but it can be traced back to a hungry bakery owner in the early 1900s. The Colomba Cake, baked in a dove-shaped pan, is studded with only candied orange peel (no citron or raisins, as in the traditional panettone) and is topped with almonds and sugar. We love this topped with a drizzle of apricot jam and a dollop of whipped mascarpone.
Serve Colomba Cake at Your Easter Feast
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