Breakfast of Champignons
At heart, Kirk Smith is just a fun guy who likes to collect fungi.
Cover Story
On a warm May afternoon about ten years ago, Kirk Smith was preparing for a photo shoot near Georgetown’s Dumbarton House. As he lined up vintage Victorian costumes on a retaining wall next to the estate’s service entrance, he happened to glance under a stand of pine trees behind the wall. It was late in the season and an atypical habitat, but Smith noticed more than a half-dozen perfectly formed, choice black morels poking up from the mat of fallen pine needles. He exclaimed with such excitement that he spooked his model.
At the P Street Whole Foods, a pound of fresh morels from Pennsylvania goes for $44.99. They’re dark, the largest is about 2 inches from tip to toe, and many bear traces of mold. Except for their wrinkles, they have little resemblance to the photographs in field guides. Whole Foods also offers packages of dried “Pointed Morel Mushrooms,” priced at $109.99 per pound.
Next to truffles, morels are perhaps the most desired type of fungus for mushroom lovers. “It’s probably their rarity—they’re only available for a couple weeks,” says Terri Cutrino, head chef of Jaleo in the District. “And their flavor, obviously. They’re very earthy and very mushroomy, and steaky so you can really get your teeth in them. They don’t taste like water, like a lot of mushrooms do.”... Continued
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