These small to medium mushrooms resemble the outer part of a circle with uneven wavy caps. Their flesh is smooth and has a golden orange hue, the gills are forked with sharp edges and match the color of the rest of the mushroom. Their inside is a pale white; when exposed their aroma is that of peaches and apricots. They are meatier and have a stronger flavor than other mushrooms. When cooked, they have a smooth texture, earthy taste with slight pepper undertones. Chose those that are clean, dry, with a light fruity smell. Avoid ones that are wet, soft or have an off odor.
They are diverse, can be sautéed, boiled, fried, baked and pickled. They can be used in pasta, stews, and soups. For your next fall get together wow your guests with this appetizer.
Year-round with a peak in fall. Domestically, they are mainly from the West Coast. Abroad, they are in Africa, Asia, Canada, Europe, and Mexico. They are usually found at farmer’s markets or in specialty grocers.
When fresh place in a very dry container and they will last up to 5 days in the fridge. When cooked, they can be stored in an air-tight container and last up to 3 days. For longer storage, you can buy them dried or dehydrate them yourself.