While recently shopping at my neighborhood farmers market in Seattle, I noticed a selection of unusual, edible mushrooms at Jeremy Faber’s stand, Foraged and Found Edibles. Lined up on his table were boxes of grey morels, reddish-orange lobsters and different varieties of chanterelles, tempting the shoppers waiting in line to buy them.
I’ve never been adventurous with fungi, always sticking to the safe and flavorless “button” variety….