Visited the farmer's market yesterday and was lucky enough to find a huge lobster mushroom. Grabbed it and a sack of chanterelles plus lots of other goodies, & headed home to play.
To give you the correct perspective, grabbed a bottle (good port for a reduction) and that is just half the mushroom.
We really had no business buying the whole thing, but couldn't resist, so now I have to hurry and use it all up. I cut two 'steaks' from one half and then used the rest of the half for a mushroom sauce. OMG, it turned out good, but so darn rich we could hardly eat it!! One or the other would have been a great dinner....
The breaded and fried portion was my favorite (of course...fried ), but the mushroom sauce was very good also.
Now, I have to use the other half plus the chantrelles.... there is such a thing as o.d.ing on rich foods and I'm thinking I'm going to pu-- sometime in the next couple days.
Anyone got some good ideas for the chanterelles?
Thinking of doing a ricotta gnocchi with chanterelles, sweet corn, and sage brown butter - but, I'm open for ideas.
The number of booths at the market are dwindling with the season coming to an end up here....hate to see it.
To give you the correct perspective, grabbed a bottle (good port for a reduction) and that is just half the mushroom.
We really had no business buying the whole thing, but couldn't resist, so now I have to hurry and use it all up. I cut two 'steaks' from one half and then used the rest of the half for a mushroom sauce. OMG, it turned out good, but so darn rich we could hardly eat it!! One or the other would have been a great dinner....
The breaded and fried portion was my favorite (of course...fried ), but the mushroom sauce was very good also.
Now, I have to use the other half plus the chantrelles.... there is such a thing as o.d.ing on rich foods and I'm thinking I'm going to pu-- sometime in the next couple days.
Anyone got some good ideas for the chanterelles?
Thinking of doing a ricotta gnocchi with chanterelles, sweet corn, and sage brown butter - but, I'm open for ideas.
The number of booths at the market are dwindling with the season coming to an end up here....hate to see it.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com