Chef Bill uses porcini, morels, chanterelles, oysters, trumpet, lobster…the list goes on. This week a new wild mushroom appeared on Coho’s menu – mousseron mushrooms. They are sometimes called ‘fairy circle’s as legend has it that they grow in circles on the forest floor. These mushrooms are foraged for a short time in Europe in spring and fall and in the United States, they are mainly found in the spring. Don’t be surprised by their size, the mousseron mushrooms are full bodied.
In Coho’s new summer menu, Chef Bill features these intensely flavored mushrooms in a wild rice risotto which is the bed for a perfectly pan seared halibut filet.« Previous Page