This time of year there's an urge to prepare these loveable, misunderstood mushrooms in a lot of fancy crèmes or dressings...Don't! Chef Billy from Restaurant Associates told
Tonia's Kitchen it's been a fantastic year for wild mushrooms. And roasted in olive oil, salt and pepper, they'd make a great addition to your Thanksgiving table. Chef Billy told Tonia you can add wine to the sauté pan, but don't slice them thin. He says to keep them thick and meaty because it keeps their flavor. And...don't add crème or anything else...just let your wild mushrooms stay wild. Your tastebuds will thank you!
