In Italy, there is a great tradition of mushroom hunting each fall. While we were there filming our show, the markets were full of porcini mushrooms. I love wild mushrooms because they provide a distinct, earthy flavor to a dish that sits well with meats but can also be substantial enough to be the main focus of a dish.

When you shop for wild mushrooms, look for a variety like morels, porcini, chanterelles, and oyster mushrooms. You should also look for firm mushrooms that are not dry and wrinkled looking and definitely make sure they are not slimy—that means that they have been sealed up or wet and have begun to decompose. If you notice that there is some dirt on the mushrooms that can be a good sign! That means that they were harvested recently so when you get home just take a soft towel or brush and gently brush off the soil.

Washing mushrooms in water is not a good idea because a mushroom is sort of like a sponge and it will soak up that water and become soggy. Because mushrooms do soak up liquid, it makes them fun to cook with. They add great texture to a dish, take on the flavors of the ingredients that you are cooking with but maintain their own, woodland flavor.