Autumn Sun and Mushrooms: Chef Jeon Ho-je’s Food Notes
Creatrip Team
23 days ago
Chef Jeon Ho-je reflects on late summer humidity that creates ideal conditions for wild mushrooms and how modern mushroom farming (smart farms) stabilizes supply. He describes simple, affordable mushroom dishes—mushroom hotpot with thinly sliced beef, mushrooms dipped in mustard sauce, and French-style quiche with sautéed mushrooms and bacon. In restaurant practice, high heat and quick searing bring out mushroom flavor; leftover stems can be dried to make stock or mushroom powder. The chef suggests returning to natural flavors as the humid season eases and enjoying sun-drying mushrooms to capture autumn’s magic.
