In Season: Wild mushrooms, including chanterelles and oyster mushrooms, are available in the fall at specialty groceries and farmer's markets.
What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.
How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.
With sauteed wild mushrooms, Gorgonzola, radicchio, and fresh thyme and parsley, this contemporary pasta salad packs a punch. If orecchiette isn't available, use penne, campanelle, or any other short pasta shape.
Wide ribbons of homemade pasta are tossed with sauteed mushrooms, spicy sausage, and plenty of fresh thyme, parsley, and Parmesan cheese. No time to make pappardelle? Simply use good-quality dried pasta.