Notes from the Kitchen
Let me be clear about something: for me, it's never really about foraging. It's about being out in the woods and taking a nice walk. If I run across something, that's great, but I never go with the intention of finding specific foods. Some days are better than others. All day you're outside in nature.
My first memories of this were summers in Albania as a kid, staying with my grandparents in a mountain village. I'd go out with my grandfather all day while the herds grazed, and we'd bring back wild onions, berries, and mushrooms for dinner.
My favorite were always the mushrooms, chanterelles, bronze boletes, chicken of the woods. It was such a normal thing back then, finding edible things from the land. I never thought twice about it. Now foraging has become this romantic thing people do, but for me, it's still just about being present in the season as it changes.
Of course, running a private dining business means I can't just count on what I find in the woods. If I forage something great for the menu, perfect. If not, I need to know I can get what I need. Four Star Mushroom has been that reliable source with quality mushrooms, consistent supply, the varieties I'm looking for. Between foraging and sourcing from suppliers, I've got mushrooms covered all season.
Not all mushrooms are created equal, and fall is when the best ones show up:
Chanterelles are probably what I reach for most often. That apricot-like aroma, the way they hold up to high heat, the meaty texture. They're just incredibly versatile.
Porcini (when you can get fresh ones) have this deep, almost nutty earthiness that's unmatched. Even dried, they're worth their weight in gold for the flavor they bring.
Morels are showing up more reliably now, and their honeycomb texture is perfect for soaking up sauces. Plus, they just look cool on a plate.
Hen-of-the-woods (maitake) roast beautifully and have this satisfying, almost steak-like quality when you crisp them up properly.
Truffles are hitting their peak in November. They're not technically a mushroom you "cook" so much as shave over something at the last second, but that aroma? It transforms everything it touches.
I've been playing with mushrooms on many events, and these three pairings keep showing up because they just work:
Egg yolk and semolina pasta spiked with porcini powder and Urfa biber pepper. The pasta itself already tastes like the forest. I roast chanterelles until they're golden and pair them with a chicken jus that's been fortified with chicken fat. Finish it with shaved Périgord truffle, and you've got this dish that's rich but somehow still feels light. It's the kind of thing people remember.
This is a classic pair for a reason. Truffles and beef are one of those combinations that just make sense on a primal level. The earthiness of the truffle, the umami of a perfectly cooked steak. It's luxury, but it's also just really, really delicious.
I've been doing this "2 Duck 2 Ways" thing that I'm kind of in love with. One duck is Pekin, cured and smoked like bacon, sliced thin. The other is Muscovy, roasted and kept rare. Pair them with tiny morels that are basically sponges for duck fat, and you've got this dish that's rich, earthy, and just a little bit funky in the best way.
Since I can't stop talking about mushrooms, I'd share the actual recipe for that chanterelle pasta I mentioned. You can try this at home, or have it served at your table, anyway to savor this season's specialty.
If this gave you an idea, we would love to build it into a menu. Every Vendador dinner is designed from scratch around your guests, your space, and the season.
