Lately, there's been a slight mushroom obsession in our house. I attribute this mushroom craze to Georgeanne Brennan's Pig in Provence, in which she chronicles mushroom foraging in the hills of rural France. Sigh. We may never forage in France, but we certainly procure plenty of mushrooms in San Francisco at Far West Fungi. This prize beauty, above, narrowly escaped its certain demise, but only because it was so expensive and far too lovely to be chopped up into a risotto. However, these black trumpet mushrooms made a nice pairing with broccoli rabe and leeks in a delicious risotto, served under a smoked chili salt rubbed pork tenderloin.Dark, rich and fungiliy flavorful, these mushrooms would be great in a cream sauce or sauteed with a bit of butter and served on top of wild rice. What's your favorite type of mushroom?
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1 comments:
oh my gosh - thats insane mushroom mania! I'm a fan of cooked mushrooms only, generally little button mushrooms. Or field mushrooms tossed with fresh basil, garlic, salt, pepper and onion fried on the barbeque...nom nom nom....
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