"Wild is the music of autumnal winds Amongst the faded woods." ~William Wordsworth Mushrooms and leeks are essential, but often overlooked, fall flavors. There is something about mushrooms, with their woodsy, earthiness that just seems to taste like fall. To be clear, I’m not talking about the bright, cheerful aspect of fall in all of its orange and gold flamboyancy. For me, mushrooms make me think of something more dark, mysterious and wild, like a fall day in a dark forest. They are most plentiful at end of the harvest season, in the space between the delight of Indian summer, and the merriment of the winter holidays. In my mind, mushrooms conjure an image of days long ago – thatched cottages and chimney smoke, homemade mead and bonfires to ward off the darkness of the long nights ahead. Although, many wild mushrooms are plentiful in the fall (with the exception of morels), I am not one of those fearless souls who is able to forage for their own...
