These are such beautiful fungi!
Recent damp days and warm temperatures have brought forth flushes of mushrooms on the inoculated logs.
It's such a treat to see these delicacies appear!
And there are shitakes too . . .
A big basket of oyster mushrooms . . . what shall we do with them?
I found a recipe for Pasta with Oyster Mushrooms, Sage, and Parmesan.
Saute' garlic, onion, and mushrooms in butter. Add some chicken broth and chopped sage. Finish with light cream and toss with shredded Parmesan and cooked pasta. Salt and pepper to taste.
It's a lovely, simple recipe that lets the delicate taste of the mushrooms come through.
Saute' garlic, onion, and mushrooms in butter. Add some chicken broth and chopped sage. Finish with light cream and toss with shredded Parmesan and cooked pasta. Salt and pepper to taste.
It's a lovely, simple recipe that lets the delicate taste of the mushrooms come through.
15 comments:
Oh my, does that look succulent! I wish I knew my fungi well enough to pick and eat them.
I like how the two of you eat at opposite ends like a king and queen. :)
(your suicide comment made me laugh out loud)
I think it's so neat that you grow your own! :0)
Willow -- The royal seating is an outgrowth of when the two boys sat there between us. When they left home, we found that sitting side by side felt like being at a lunch counter and anyway, we each liked having a window at our elbow to open or close as we chose. Plus we are pretty regal. ;-)
Carol - John's already got plan too do more next year - love it!
Yummy! It looks and sounds delicious, Vicki!
I started your fourth book! Wonderfully thrilling!
as i cannot distinguish delicious from poisonous mushrooms i better not cook them. once i cooked a delicious dish from some mushrooms which my neighbor had recommended. but he forgot to tell that you have to thoroughly peel them. my husband loved it - and spent a good part of the night on the loo. i had only eaten a tiny bit as during the cooking i had tried this and that, as so often...
So glad you're enjoying DARK SEASON, Wil!
Eliane -- Nor would I dare to pick wild mushrooms. These are from logs my husband inoculated with commercial spawn for growers.
How thrilling, your very own mushroom colonies! :-)
I made nearly the same dish - albeit with store bought shitakes - recently, a typical Italian fall recipe: I sauteed a few slices of butternut squash along with the onions, mushrooms and garlic in olive oil. I cooked linguine pasta, topped it with the mushroom-squash mixture and served it with parmesan on the side and a few leaves of fried sage. Nothing brings out the fragrance of sage more than frying it in a bit olive oil in the wook until it just turns crisp.
Now I am hungry! :-)
And that sounds awfully good! I'm putting butternut squash on my shopping list!
Hello Vicki, what a delicious meal you made, and the mushrooms look so lovely in your pictures. Nature is so amazing!!
Cariños
María Cecilia
Hello, Maria Cecilia -- A double pleasure -- seeing and photographing these beautiful things -- and then cooking with them.
My husband just brought a heaping basketful to the house -- chicken and mushrooms for dinner tonight!
Vicki,
I sliced the butternut squash thinly, less than 1/8 of an inch, and put it together with the onions and mushrooms in the wok.
Bon appetit! :-)
(I did not apologize for the few butternut slices that disintegrated when I mixed them with the pasta.)
Many thanks, Merisi! I see this on the menu this weekend!
Regarding sitting at the table like king and queen:
Did you see the movie "Heaven Can Wait!" ? Do you remember the scene when Warren Beatty meets Julie Christie for the first time at the breakfast table and wishes her a good morning? ;-)
Alas -- I don't think I saw that . . .
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