Home > Magazine Archives > May 31, 2006 Issue > Tastes
A Mushroom for All Seasons
The earthy flavor of dried mushrooms can be found year-round
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!
Log In If You're Already a WineSpectator.com Member
