Food + Drinks
Nine of the most expensive straight-from-nature ingredients
Find the restaurants that serve up a feast fit for a forager.
February 2, 2011
4. Fried Chicken Mushrooms; Medowood, Napa, California; chef Christopher Kostow
Origin: Oregon, Washington, Northern California / Season: September-December / Cost per pound: $10-$15
"They're kind of amazing," Kostow says. "When they're roasted, they really do taste like fried chicken. We served them with an abalone and chicken dish, so all the components had a very similar texture. The dish consisted of pressed sous-vide chicken thigh, tiny tortellini filled with abalone, foie gras, and chicken, seaweed from Mendocino, shaved abalone, a black-garlic emulsion, and finger lime."
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