These ones are:
- Yellow oyster
- Enoki (the thin straw like mushrooms - common in Japanese cookery)
- Grey oyster
The best ingredients have to have care in the preparation. Preparing mushrooms for such numbers at Claridges would be an afternoon job. We would wash them in luke warm water (cold water damages them), dry them on cloths to remove most of the excess water, then place them on trays underneath the hot lamps of the serving pass (on lowest setting). Now I cater for smaller numbers I have more time to spend on preparation, and prefer to brush any dirt off the mushrooms as below with a pastry brush specially kept for this task. Washing mushrooms is all very well, but with such delicate mushrooms as these it can destroy the texture.
These wild mushrooms also work brilliantly for breakfast or brunch cooked in a little cream and served on top of muffins as shown in an earlier entry.
Ref also: Chanterelle mushrooms: http://www.thecotswoldfoodyear.com/2007/12/chanterelle-mushrooms.html