Apr 132010

A few weeks ago, a very considerate family member sent us two glorious pounds of fresh mushrooms from Oregon.  He ordered it through a company called Mushrooms All Year.  It was the most amazing gift!  We spent the next four days cooking morels, black trumpets (my favorite), yellow feet and chanterelles.  I just wish that Mushrooms All Year ran a mushroom a month club.  I would be the first to sign up.

Morels, fresh english peas and pancetta with whole wheat penne and a touch of cream

Alice Waters, in her cook book “The Art of Simple Food”, provides the best advice for cooking mushrooms – start with a skillet that is already very hot, then add olive oil to coat the pan and quickly add the mushrooms with a sprinkle of salt.  My mushrooms seem to have a better texture and turn out more juicy when I use a pre-heated skillet.

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