Mad about Mushrooms . . .

Anna's - by the sea

Yanzi is a charming
hostess.

The bustling metropolis of Gold Beach, Oregon – population 2,500 or so – is the improbable location for a new wine bar that serves a good selection of wines at reasonable prices, and an interesting menu of appetizers and light entrées.  Several of the food items feature mushrooms of various kinds, which explains our interest in including mention of Anna’s here.

Anna’s is tiny, but shows a lot of thought went into it.  A nice bar of cherry and bird’s eye maple, and four small tables, the place seats just 14 patrons.  The day we were there – mid-afternoon on Saturday – we got the last two places in the bistro, and by the time we left, there were several folks waiting outside.  In Gold Beach, this is unusual to say the least.

Among the mushroomy items on the sample menu are a Thanksgiving Chicken Paté (sage, walnuts, mustard sauce and morels in a browned bread crust) and Wild Mexican Shrimp (served with orzo and black truffle oil).  Mary was tempted by the Spinach Strudel (dill seasoned spinach wrapped in phyllo with Blue cheese)  but we settled instead for a shared plate of a tasty combinaton of oyster and Chinese king mushrooms folded into mini bowtie pasta.  Both a pretty presentation and quite satisfying. 

The "Secret Ingredient" to a Good Season of Mushrooming

There are no true secrets, of course, when it comes to mushrooming, but what comes closest is known to most experienced mushroomers: Timely Rains.

Frequent and plentiful moisture throughout the season is very important, of course, but perhaps most important is a decent rain in July or August.  When we get that, a good season is all but assured.  And this year, we’ve got it!

The beautiful coastal vetch
is the last of summer's wildflowers.

Return of the Mushroom People to Ciccarelli's

“It’s the mushroom people!” exclaimed our waiter, recognizing us.

I’m pretty sure we’ve been called worse, but rarely with such delight.  Our waiter recalled seeing our mention of Ciccarelli’s on this page soon after we wrote it a few weeks ago, and apparently was pleased with what we’d written.  Tonight, we would sample the regular dinner menu and perhaps make further comment.

After a nice chat with owner Ian Cicarelli and several slices of his delicious, crusty and salty bread, we settled down to the business of ordering.  Not entirely famished, Mary chose an appetizer: Rosemary Prawn Kabobs, described as “jumbo prawns on a sprig of rosemary, sautéed in butter and garlic, and burned off with anisette.”  I dithered, but eventually settled on “Chicken Normandy:  chicken breast served in a creamy mushroom brandy sauce with caramelized apple slices.”  We chose a moderately priced Australian Merlot to accompany our meals.

Ciccarelli's dishes please the eye
as well as the palate!