While white button, cremino, portobello, shiitake, enoki and oyster mushrooms are available year-round, people seem to prefer them when it gets cooler. Prego owner and chef John Watts said that now is the best time to get porcini mushrooms. "The season starts now and continues through the end of November. Use porcini as soon as you buy them. They tend to get spongy and moist really quickly," he says.
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