Ingredient Spotlight: Mushrooms

Charity Burggraaf

Bounty Kitchen

All-day brunch steals the show at this neighborhood cafe with locations in Queen Anne and Denny Triangle. The focus is on healthy, nutrient-rich dishes—try the Forager Scramble, loaded with fresh mushrooms, spinach, potatoes, and scallions and served with local Sea Wolf Bakers’ scrumptious sourdough toast. Various locations

Rumba

Rum may be the star at this Caribbean-flavored bar on Capitol Hill, but the food holds up to scrutiny too. The portobello mushroom taco is a standout, topped with roasted corn salsa, crumbly cotija cheese, and spicy chili mayo. The kale and mushroom empanada, filled with oyster mushrooms, is another fan favorite. *1112 Pike St

Rider

Foraging is a favorite pastime of Rider chef Daniel Mallahan, so his forest finds are always popping up on the rotating menu, adding texture and umami to dishes like coho salmon with spot prawn nage. This time of year, expect the likes of chanterelles, shaggy parasols, and wild black truffles. *619 Pine St

List

Winter is the most wonderful time of year for hot soups, and Belltown’s List has a silky wild mushroom puree made with porcini mushrooms and accented by a just-right hint of fragrant black truffle. 2226 First Ave

Copine

American cuisine meets French attention to detail at Copine, a sophisticated spot in Ballard. There are always foraged mushrooms on the menu; try them with the moist and flavorful roasted chicken (poulet rôti en français), also accompanied by mashed potatoes and crispy rillettes. *6460 24th Ave NW

Kamonegi

Highly prized in Japan, matsutake is an aromatic mushroom featured in a couple of winter dishes at Kamonegi, a tiny restaurant in Fremont where the handmade soba noodles have earned a cult following. Start with the matsutake chawanmushi appetizer, a silky-smooth egg custard that’s steamed and served in a cup with a fishcake and shrimp. 1054 N 39th St

*Visit Seattle Partner.