Fungi find their way into Toh Lee’s kitchen this August. From the highly prized chanterelle to the much-revered matsutake. Chef recommendations include Sauteed porcini with shredded beef and gravy served with pancake wraps, Sautéed chanterelle, catathelasma ventricosum and porcini with chilli sauce, Deep-fried porcini, sarcodon aspratus, diced abalone and mashed taro with Portuguese sauce, Braised sarcodon aspratus with goose feet and mushrooms in abalone sauce, and Double-boiled cordycps sinensis with conpoy, wolf-berry, matsutake mushrooms and winter melon.