Seasonal, Fresh Wild Foraged Mushroom

These fresh-foraged mushrooms are found wild all across of the US. Chef Daniel Asher likes the source for these, as the forgers - a special breed of optimistic treasure hunters - know the vast forests better than their own backyards.  The wild flavors are unmatched, and the culinary possibilities are boundless. Current Selections: Yellowfoot. The yellowfoot mushroom, sometimes called the "winter chanterelle." is a petite mushroom with a delicate flavor.  Morels. Morels have been called by many local names; some of the more colorful include dryland fish, because when sliced lengthwise then breaded and fried, their outline resembles the shape of a fish; hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on a story of how a mountain family was saved from starvation by eating morels. Their unique flavor is prized by cooks worldwide, with recipes and preparation methods designed to highlight and preserve it. As with most edible fungi, they are best