Braised sable fish is another favorite.
Flynn makes it with a mushroom broth lightly seasoned with five-spice powder, and he includes a variety of domestic mushrooms, such as beech and enoki.
“I put them on the broth raw and pour the boiling broth over the mushrooms,” he said. “That is all the cooking they get.”
He serves the broth over a duck dumpling with braised fish.
A personal wintertime favorite that Flynn doesn’t serve at the restaurant very often is a mixed mushroom quiche.
He layers a variety of domestic and wild mushrooms in a pie shell, dots them with chunks of cheese, then pours rich custard over them and slides the dish into the oven.
Flynn sources most of his mushrooms from regular produce purveyors in 3- and 5-pound boxes.
He sometimes orders wild mushrooms from local foragers and occasionally orders product from Wine Forest, Napa, Calif.