I love all mushrooms, but my current favorite are morels, which are at the end of their season around here. Unfortunately, the best way to prepare them is tossed in flour and salt and pepper and then sauteed in butter, but they're worth budgeting for in the few weeks a year that they're available.
I also love dried porcinis. The liquid you get from reconstituting them is soooo flavorful and great for using together with stock.
Yum!
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