Yesterday we foraged for more mushrooms. Scored again with a basketful. It took awhile. We came to conclusion that the season was just starting and next week would be a bonanza. Always have to remain optimistic!
Sunday breakfast was a Chanterelle omelet. The mushroom book recommends dry sauteeing the mushrooms before using in a recipe. In a dry hot pan, saute the sliced mushrooms with a bit of salt until a good amount of moisture has evaporated and they turn golden. Then use in whatever recipe you are creating. This worked perfectly for the omelet. I didn't get photos but just imagine perfectly cooked mushrooms wrapped in a blanket of just cooked eggs with a light layer of cheese. Each bite has a wonderful woodsy, mushroom flavor. Oh my. Excuse me I am salivating again.
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