Food & Wine

So we are happy to be safe and use farmed mushrooms. From top left we have Oyster, then Shitake, then King or Trumpet, Brown or Crimini, White or Button, and Portobello (big brown ones). I weighed the box and we got about 12.5 lbs, or over 5 kilo, for $30 US or about 20 something Euro. A very fair price compared to in the grocery stores. (Those shoeboxes hold size 12 men’s shoes! Or 46-47)



I decided to make a staple dish (in our kitchen) -- Mushroom Salsa

First I brushed off the dirt and cut any stems that were too long or woody. Then I chopped some of each kind into small pieces and threw them in a hot dry cast iron skillet. This gets excess water out (reduces it anyway). I used at least 3 lbs. 



I usually throw in some garlic (also chopped fine) and some fresh and/or dried herbs. Today I had lots of parsley so I used that.



It's best not to overcrowd the pan. I did this amount in 3 batches, then put them all back in again to mix up the seasonings (salt & pepper), the parsley, garlic and (optional) the cognac.



Then it went into the dish for refrigerator storage (I filled this container completely) and any leftovers went to the foragers.

A nice lunch with a cold crisp white wine. Fresh bread, melted mozzarella cheese, mushroom salsa.



and some home-made passion-fruit sorbet to finish things off.

Cazalea

PS - the mushrooms were growing around the farm on all sorts of unexpected mediums, like this Jaguar ...

  login to reply