Foodzie Put an Egg on it!!

Porcini mushrooms are treasured in Italy for their deeply earthy aroma and are similar to truffles but with a woodsier whiff. The musky scent of these wild foraged mushrooms perfumes coarse corn meal for a rustic, satisfying polenta, sea salt and mushroom alchemy (ie: porcini pixie dust). You’ll have the essentials to make the Porcini Polenta with Wild Mushrooms and Poached Eggs at home.

In 1979, Connie Green walked into what was then San Francisco’s most famous French restaurant with her foraged chanterelle mushrooms, and was rebuffed. The chef didn’t believe they grew in the US. Connie soldiered on, learning from Mexican dishwashers who had a heritage of wild mushroom hunting. Wine Forest picks only the best mushrooms, passing poorer quality one often used for the bulk market.

Emily, Chief Taster at Foodzie