John Treder wrote:They're great! I get them at the local market on occasion. Wonderful with chicken or veal!
If not monkfish, try sturgeon.
No sturgeon here. No anything, really, except at best
one or two farmed fish and most from places I'm leery about. They have better luck in Seattle, but up here? Nada. Alaskan true cod is about it.
But about the mushrooms: oh my god. I sauteed them tonight and made a little sauce with cream, parmesan and garlic then put that over some homemade pasta. I was completely unprepared for them to actually taste somewhat of truffles in spite, in a way, of some similarity to their growing habits even if above ground, which I'd note expected based on what I'd read earlier today. They were FANTASTIC: texture of mushroom, flavor of truffle (if, albeit, somewhat lighter than). We were blown away by them and will make sure we hunt them down next year. (Nadine and David: remember this, I may need your help!)