Mad about Mushrooms . . .

August 2019's Recipe of the Month: Cook's Country Beef, Shiitake, and Carrot Stir-Fry

When it's the middle of summer and the early evening heat is turned on high, it's usually time for us to forage for mushrooms at the green grocers, picking over the several varieties of fresh mushrooms so beautifully displayed on the store's shelves, rather than fruitlessly wandering the woodlands in search of high country boletes (or even less likely early chanterelles).

Please don't get us wrong.  We do enjoy the experience of mushroom hunting, however, when we're thinking of mushrooms for the cooking pot in August, we are practical enough to think that it's high time to be considering store-bought mushrooms.

The weather here on the mountain is at last heating up, and we wanted to spend our time recreating rather than preparing an elaborate dinner.  That's probably why we were smitten by the simplicity of this recipe.  It called for several of the Asian ingredients that we love so much, and the remainder of the ingredients were either pantry items or convenient to acquire, such as the shiitake (which seem to be everywhere these days!).

Thus, we're sharing this recipe with you, and suggesting that it may best be served leisurely to family and friends on the deck, with the sounds of summer and laughter providing the backdrop for a perfect evening.  No fussing, just relaxing and an emphasis on those with whom we're sharing this meal.

 

The only mushrooms that we've been finding in the woodlands
are of the inedible LBM (little brown mushrooms) variety!

Where have all the morels gone?

Where have all the flowers gone?
Long time passing

Pete Seeger famously asked "Where have all the flowers gone?" in 1955, and we're asking "Where have all the morels gone?" in the spring of 2019. 

Our mushroom reporters are sending us e-mails concluding that it's been a far from abundant year for these much-loved mushrooms.  In fact, most of our informants state that morels are simply not to be found.  We personally have searched diligently on Mt. Hood, our usual stomping ground for these spring fungi, with little success.  Sure, the signs are good (warming earth, appropriate vegetation, plenty of winter rain, etc.), yet there are no Morchella to be lovingly placed in our baskets.  Yes, the scenery is great and the weather is pleasant, but we miss our first edible mushrooms of the year with their honeycomb caps and intricate network of ridges and pits and ever-so-yummy flavor!

How sweet the memory of past morel seasons!

July 2019's Recipe of the Month: David Tanis' Mushrooms on Toast

Hats off to David Tanis for embracing simplicity and creating a straight-forward recipe for mushrooms which allows the true flavor of the fungi to take center stage. 

Mr. Tanis is not unfamiliar with applause. and accolades.  His publication, Market Cooking, was named a Best Cookbook to Give and Get by Food & Wine, Martha Stewart Living, the Boston Globe, the Chicago Tribune, the Houston Chronicle, the Minneapolis Star Tribune, and Eater.  His A Platter of Figs and Other Recipes was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.).  Pretty impressive for a chef who prides himself on simple, seasonal home cooking.

We particularly love this Mushrooms on Toast recipe, which welcomes and makes more exceptional the wild mushrooms that we collect, thanks to its delicate seasonings and addition of the richly flavored crème fraîche.

 

 

In case you are unfamiliar with creme fraiche, it can best be described as quite similar to plain sour cream but slightly less sour.  If you can't find it at your local market and if you are feeling rather patient, make your own crème fraîche by stirring 1 tablespoon cultured buttermilk into 1 cup heavy cream.  Pour the mixture into a glass container and cover with cheesecloth.  Allow to sit at room temperature for 12-24 hours.  Remove cheesecloth and either use the crème fraîche or refrigerate for future use.