You can't really understand until you've tasted choice mushrooms, the only one of which is findable in stores is the bolete, and even that's usually dry and tells terrible quality.
I used to go in the forest and find maybe 5 types of really tasty mushrooms, come back with enough for the whole family. Add some cheese and some onions and it's Michelin star in the mountains.
It's also quite a thrill to spot a log absolutely covered in oyster or woodear mushrooms (two I feel very confident in identifying, and thankfully both were common on the 10k trail above Albuquerque)
Comments
You can't really understand until you've tasted choice mushrooms, the only one of which is findable in stores is the bolete, and even that's usually dry and tells terrible quality.
I used to go in the forest and find maybe 5 types of really tasty mushrooms, come back with enough for the whole family. Add some cheese and some onions and it's Michelin star in the mountains.
It's also quite a thrill to spot a log absolutely covered in oyster or woodear mushrooms (two I feel very confident in identifying, and thankfully both were common on the 10k trail above Albuquerque)