After the disappointment of the mushroom exhibition, we set off for the West Seattle farmers' market on Sunday morning. Luckily we found a great harvest of interesting mushrooms to fill the gaping hole of disappointment left by the previous day's let-down.We decided to overload ourselves with mushrooms and figure out what to do with them when we got home. We bought the typical chanterelles, but also porcini, "fried chicken", and the very special matsutake mushroom. The latter have a very pungent smell and are incredibly sought after in Asia. It just happens that in the Northwest we also have them, and this year has apparently been a good foraging year, so there are matsutake available in local vendor stalls. If you haven't had them, I'd recommend it.
I cooked this simple dish that was referenced at a local news source.
YUM, you just cannot beat mushrooms at this time of year.
ReplyDeleteI just did some chanterelles myself actually. A great lunch for me would be a bunch of them, cooked in butter, in a cast iron pan (mushrooms LOVE cast iron), with some thyme.. and more butter - pop these on a piece of really good toast, with all the pan juices.
Our kitchen is so meager in size I have yet to invest in a good cast iron pan! Shameful as well, being a vegetarian and it being a free source of iron.
ReplyDelete