When we think of food from the forest, wild mushrooms are often the first ingredient that springs to mind. Indeed, the forest offers plenty of options in both spring and fall. For this recipe, we use a medley of wild mushrooms in season, such as chanterelles, pine mushrooms, or lobed oyster mushrooms. The mushrooms are seared and finished with sherry vinegar to bring out their umami flavour and served atop a rich bean stew.
