I grew up in Russia, and like in many other Slavic cultures, mushroom foraging was a time-honored family affair. Some of my fondest memories are of picking mushrooms with my grandmother, who taught me all I know about identifying them. I still forage them all the time here in the States. I'm sorry, but it continues to baffle me how someone can mistake an Amanita for a Coprinus (or Agaricus). To my eyes they're as dif…
> when there are so many great tastes and experiences right there at your fingertips. As someone who has cooked with exactly one kind of mushroom (button) I find this intriguing. I thought all mushrooms taste more or less the same. I may have eaten something at a restaurant, but don't remember anything unique.
The strongest ones I would say are morel and of course truffles which are used for finest (and most expensive) delicacies, but many others which are more common are great too.