In late September I noticed that the local Japanese market was selling matsutake mushrooms. Being a seasonal delicacy —they’re foraged from the wild, as they don’t take to cultivation— matsutake are quite pricey! But the spicy smell called out to me, and I couldn’t resist a cooking experiment. After some web searches and poring over […]
Tag Archives: mushrooms
Cream of Mushroom Soup
Saturday, 21 October 2006
I enjoy a good creamy mushroom soup, preferably not from a can. The secret here is sautéing the mushrooms so that they become browned and aromatic. The addition of wine, almonds and thyme make the soup so rich and tasty for me that cream is optional.
Variations on risotto
Wednesday, 23 August 2006
This basic risotto recipe can be modified in many tasty ways. You can also reheat leftovers in a microwave oven. Here are some ingredient ideas: While heating the stock, throw in about an ounce of dried porcini mushrooms. After the mushrooms have reconstituted, remove and squeeze excess liquid back into the stock. Then treat the […]
Porcini Mushroom Pasta
Tuesday, 17 February 1998
Dried (then reconstituted) porcini adds the bulk of flavor to this pasta dish. For the fresh mushrooms, you can use the common button mushrooms, creminis, portabellos, oyster, even chanterelles would work nicely. But you probably don’t want to compete with the porcini by using a stronger flavored mushroom like shiitake or morels.