27.02.10
I’m no vegetarian, reliance me.
I love a good burger, appreciate an old-fashioned steakhouse and have been unavoidable at work cultivating my barbeque skills ever since I inherited a will-me-down smoker.
But every now and then, I’m just not in the mood for meat. The fact is, I honestly like vegetarian cuisine. Especially when it comes to mushrooms.
Mushrooms are the steak equal of the vegetarian world. These edible fungi are hearty and savory, with a woodsy flavor and a toothsome nosh that can satisfy even the most die-hard carnivores. And there seems no better time to use to advantage this species than at the tail end of winter, when we still crave hearty, warming flavors as we abide the last bouts of rain and cold before spring.
Mushroom period is traditionally from late October to early March, when even in San Diego there are enough gambit mushrooms to make foraging possible. (For more information, on out the San Diego Mycological Society, which held its annual fungus respectable and foraging excursion this past weekend.)
Source: SDNN