Our guests have loved the beauty and simplicity of our sautéed mushrooms since day one. At Lark we usually use all wild mushrooms, such as morels, chanterelles, porcini, lobster mushrooms, hedgehog or black trumpet. We usually serve only one type at a time, however in the winter months wild mushrooms are scarce, so we do a mixture of wild and cultivated. Crimini, oyster, shiitake and white mushrooms are readily available substitutes year-round in the Northwest.