A Mushroom for All Seasons

The earthy flavor of dried mushrooms can be found year-round
Sam Gugino
Issue: May 31, 2006

One of the most common mantras among restaurant chefs is "I use the freshest local ingredients that are in season." But what if the ingredient needed is not fresh, local or in season? With mushrooms, this is not a problem.

For the full article, check out the new issue of Wine Spectator, on newsstands May 31, 2006.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories