Location:Nanaimo, Canada
Showing posts with label Yum. Show all posts
Showing posts with label Yum. Show all posts
Tuesday, July 5, 2016
June Mushrooms
On the weekend I saw a Rosy Rusella and puffball mushrooms, and today my first Lobster.
Wednesday, October 28, 2015
The Secret to Delicioius Chanterelle Mushrooms
I remember the first time I tasted a wild mushroom. It was a Giant Puffball that my father had rescued from us children.
"Oh, hold on!" my dad called, and something in the tone in his voice made us stop. Someone, not me, one of the other kids I'm sure, was winding up for a kick at the baseball sized mushroom. Dad plucked it, took it in the house, cut it into "steaks" and fried the steaks in butter till they were golden and almost black around the edges. He handed me one of the slices on a plate with a fork and I sniffed it wearily. Then I took a bite. I never looked back.
I was 12 when that happened and I've been frying wild mushrooms in butter ever since. But I have to say there are a few things that help mushrooms shine. A fine olive oil is as good as butter, the right cheese, garlic for some types, onions for most, and for Chanterelles, a good rich Cabernet Sauvignon.
Here is my recipe:
"Oh, hold on!" my dad called, and something in the tone in his voice made us stop. Someone, not me, one of the other kids I'm sure, was winding up for a kick at the baseball sized mushroom. Dad plucked it, took it in the house, cut it into "steaks" and fried the steaks in butter till they were golden and almost black around the edges. He handed me one of the slices on a plate with a fork and I sniffed it wearily. Then I took a bite. I never looked back.
I was 12 when that happened and I've been frying wild mushrooms in butter ever since. But I have to say there are a few things that help mushrooms shine. A fine olive oil is as good as butter, the right cheese, garlic for some types, onions for most, and for Chanterelles, a good rich Cabernet Sauvignon.
Here is my recipe:
Tuesday, September 9, 2014
White Chanterelles
Monday 08 September 2014
Several days of rain in August and a day of light rain a week or so ago has brought out the White Chanterelles.
I filmed a little video of the find:
Cooked a bunch of them for dinner last night, and breakfast this morning. Very firm, on the verge of being too dry, but they pick up the butter really nicely, making for a very creamy smooth texture in the mouth with good tooth. This reminds me of just how nice White Chanterelles are compared to their more popular sisters the Pacific Golden Chanterelles.I think I like them better than the goldens.
Several days of rain in August and a day of light rain a week or so ago has brought out the White Chanterelles.
I filmed a little video of the find:
Cooked a bunch of them for dinner last night, and breakfast this morning. Very firm, on the verge of being too dry, but they pick up the butter really nicely, making for a very creamy smooth texture in the mouth with good tooth. This reminds me of just how nice White Chanterelles are compared to their more popular sisters the Pacific Golden Chanterelles.I think I like them better than the goldens.
Friday, November 15, 2013
Best Video on Cooking Mushrooms
After enjoying a feast of Hedghogs tonight, I thought about a classic video on cooking mushrooms I had seen one time, and thanks to the wonders of YouTube, I was able to find it. I love the repartee between Jamie and Genaro. Brilliant.
Here is a video from last weekend of me in a young forest scoring a nice clutch of Hedghogs, the ones I had for dinner tonight in fact. I am a very happy man.
Here is a video from last weekend of me in a young forest scoring a nice clutch of Hedghogs, the ones I had for dinner tonight in fact. I am a very happy man.
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