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Cooking with Mushrooms Pt. 3: mushroom pot pie! This turned out so beautifully, I wish I could share the recipe, but like many of my finest creations, it was improvised š one tip: SautĆ©e the mushrooms separately until they are almost burnt, then deglaze with a little wine before folding into the filling. They hold their shape and flavor much better!
A medley of mushrooms is ideal if possibleā between , , and myself, I managed to fit four varieties in here!
My next adventure in Cooking With Mushrooms: mushroom bacon! has developed a foolproof recipe for these (available on ) that utilizes some nifty kitchen tricks to recreate the chew, crispness, and smoky sweetness of bacon. King Oysters are ideal for this use, and these ones from were perfect! My only regret was not doubling the recipe š„²
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The finished product! Mushroom Ramen made with enoki and shiitake. Used Shin Air-dried Ramen as the base, added some sweet soy eggs but they could easily be subbed for tofu to make this vegan š¤
Golden Enoki at Golden Hour āØ so excited to try these beauties from ! Gonna be cooking a lot of mushrooms this weekā between my farmerās market trip and my own growing/foraging, I currently have SEVEN varieties in my fridge! š Iāll be sharing some of my favorite mushroom recipes this weekā what are some of your favorite ways to use mushrooms in the kitchen?
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Saw this awesome collection of bracket fungus in the today and had to pull off the road to get a close-up! The mushrooms themselves were too bleached and dry to get a good ID (also it was COLD) but Iām glad I stopped to admire it. Thereās beauty everywhere if you know where to look āŗļøā¤ļøš
