When I was growing up, my "dziadzia" would get up early on fall mornings, fortify himself with a little liquid persuasion and head off to his mushroom-hunting spot so secret not even "busia" knew where it was.

He'd come home with overflowing bushels of wonderful, woodsy mushrooms, the pride of Eastern European cuisine in dishes like savory mushroom strudel.

We kids had the unenviable job of cleaning the mushrooms while "busia" toiled over the canning pots. Not surprisingly, they never had the same flavor as when freshly picked.

Well, I'm happy to report Eastern Europeans no longer have to wait until fall for these jewels of the forest. Golden Gourmet cultivates them year-round. This full review gives the details.

Photo © 2008 Barbara Rolek licensed to About.com, Inc.