Sunday, November 9, 2014
The local market has been overflowing with fresh mushrooms lately and I have been unable to resist most of them. Pictured here are fresh, golden chanterelle mushrooms which wound up sauteed in butter and then tossed with pasta and cheese and served alongside a rack of lamb. There have been king trumpet mushrooms on a pizza, fresh porcini in risotto and white beech mushrooms in a salad.
The first few days of November are for mushrooms what the last few days of March are for lettuce, spinach and early herbs from the garden. And due in tomorrow are fresh hen of the woods mushrooms. The last bounty of the year.