One of my favourite Canadian ingredients is the pine mushroom, also known as matsutake. I ate a lot of them growing up in Vancouver. My mom would pick them every fall. She’d slice them and cook them very lightly with sea salt—the best way to eat them. When the season was over, she would ferment or pickle them so we could eat them yearround. At Canis, we use them in our charcoal-roasted potato dish. We get them from Marc’s Mushrooms—they source from foragers in B.C.