Chef Todd Humphries talks about his love of fungi
My passion for mushrooms and truffles began a few years ago back in New York while I was working for Gray Kunz at the St. Regis Hotel. As Sous Chef, I prepared dishes inspired by the forest, from a simple risotto with wild mushrooms and tomato coulis to a refined ragout of black winter truffles with salsify and chervil. It was there that I was introduced to hunting mushrooms in the woods of the Hudson Valley, with other New York chefs. My love of foraging had begun.
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