The mushroom dish
New Brunswick in Canada has a proud culinary tradition. If they are not sucking on a succulent lobster from the Bay of Fundy, they are catching and cooking an Atlantic salmon from the Miramichi river.
However, not all of the regions finest food comes from the water. If you like to forage for your food, the countryside is akin to a giant natural supermarket. Chefs in New Brunswick often know how to make the most of this, going out into the wild to see what fruits the forest have to offer and adding it to their menu.
In this video Chris Aerni from the Rossmount Inn, St Andrews by the Sea takes a journey through the New Brunswick foliage to hunt for some of the finest wild mushrooms you could hope to find, and then he uses his cooking skills to make a delicious meal.
The mushrooms used in this meal are:
Chanterelles - wild mushrooms with a bright orangey colour
Porcini - mushrooms are a famous, and delicious, addition in Italian cuisine. Due to their strong nutty flavor, this is an incredibly popular gourmet mushroom.
Orange latex milky - commonly known as saffron milk-cap, red pine mushroom, or simply pine mushroom in English)
Shiitake - an edible mushroom native to East Asia, which Chris has cultivated in New Brunswick