A few weeks ago, a very considerate family member sent us two glorious pounds of fresh mushrooms from Oregon. He ordered it through a company called Mushrooms All Year. It was the most amazing gift! We spent the next four days cooking morels, black trumpets (my favorite), yellow feet and chanterelles. I just wish that Mushrooms All Year ran a mushroom a month club. I would be the first to sign up.
Alice Waters, in her cook book “The Art of Simple Food”, provides the best advice for cooking mushrooms – start with a skillet that is already very hot, then add olive oil to coat the pan and quickly add the mushrooms with a sprinkle of salt. My mushrooms seem to have a better texture and turn out more juicy when I use a pre-heated skillet.