Page 18 - The Hunt - Summer 2024

A variety of fresh mushrooms from Phillips Mushroom Farms.
service and excellent menu choices. It’s known for its roasted variation on the classic, with a touch of cream and a splash of Madeira wine. Chef Brett Hurlbert occasionally makes reishi and turkey tail mushroom versions. 108 E. State St., Kennett Square, (610) 925- 4984, portabellosofkennettsquare.com.
STOP 2: The thick, rich cream-style mushroom soup at Talula’s Table is some of the best I’ve tried. The slightly herbal blend is almost the consistency of a puree. Grab a seat at a communal table and pair your soup with a mini baguette. 102 W. State St., Kennett Square, (610) 444-8255, talulastable.com.
STOP 3: At Two Stones Pub, they combine roasted crimini, shitake and oyster mushrooms in a delicious cream-based soup, topping it off with goat cheese and shitake “bacon.” One of the most unique soups on the trail, it comes with a slice of house-made whole-grain bread. 843 E. Baltimore Pike, Kennett Square,
(610) 444-3940, twostonespub.com.
STOP 4: Made with local oyster, shitake, white and crimini mushrooms, The Naked Olive’s French-style
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16 THE HUNT MAGAZINE
summer 2024