When Tim Wiechmann prepared
this sweet and meaty pasta dish at the Beard House, he used black trumpet and purple wine cap mushrooms that he plucked from the Cambridge-area wilds himself. Since most of us lack the necessary know-how to scan the forest floor for edible fungi, we suggest that you just forage for whatever you please at the grocery store. (High-end stores like Whole Foods usually have black trumpets, chanterelles, and other fine species in stock.)
