Jeff Kang


Canada’s 100 Best - - Column -

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.

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