There’s something almost sacred about certain types of mushrooms. I remember when I was at cooking school in Paris, discovering the thrills of experimenting with freshly foraged chanterelles for the first time, and feeling like I could never go back to a generic white mushroom ever again. And with all the incredible varieties of edible fungi, I luckily don’t have to (unless I so choose). Portobello, shitake, maitake, enoki, button…there really are endless directions you can go in, and endless flavours, textures, and even specific nutritional properties to play around with...