Good Food
Market Report: The wild world of mushrooms
The newly retired Laura Avery is back with her first market report of the year. This time she’s talking with Michele Lisi, executive chef of Nerano in Beverly Hills about how he’s using chanterelle mushrooms in traditional Tuscan gnudi .
By Evan Kleiman • • 1 min readThe newly retiredLaura Avery is back with her first market report of the year. This time she’s talking with Michele Lisi, executive chef of Nerano in Beverly Hills about how he’s using chanterelle mushrooms in traditional Tuscan gnudi. She also hears from David West, a wild mushroom maven at Clearwater Farms, about how the shutdown is hurting pickers.
