Mushrooms All Year

Louis Jeandin makes truly fine cuisine possible in the Rogue and Willamette Valleys, delivering upwards of 1,000 pounds yearly of wild-harvested culinary gems, including truffles. Of course, where he forages is a secret he is unlikely to divulge. But get this colorful Frenchman talking about truffles and mushrooms and you'll walk away with some choice tips on using these delicacies in dishes. Mercifully, Jeandin advocates simple preparations. If you're lucky, you might be able to catch Louis at a cooking class or doing a food demonstration at the Co-op.

Now in his mid-50's, Louis has been in and around the world of food since he was five years old. Southern Oregon's climate is similar to his native Savoie, France in climate and topography. Maybe that explains the "nose" this guy has for truffle hunting, or for finding the likes of the chanterelle or the morel, here in our lush Oregon coastal forests. Louis insists that no pigs accompany him on his hunts!

Check out these two articles in the Medford Mail Tribune about Louis Jeandin and Mushrooms All Year:

Mushrooms for All Year , October 11, 2006

Hidden Treasure , January 28, 2009