*(not the type of fungus that invades homes and gardens)
this is a culinary mushroom that i am particularly fond of. i like it's texture, it's ability to take on the flavor of the ingredients it's cooked with and it's flexibility in many types of dishes.
this morning i put together a simple wood ear sour creme spread. i was first introduced to this spread in finland. i spent time with a family who would often enjoy this spread on dry crackers in the morning as part of their breakfast meal.
i often observed the host's preparation process for various dishes. this one in particular caught my eye and has stayed with me though many years have since passed. herbed wood ear mushroom spread
the ingredients are simple:
- wood ear mushrooms - i use fresh
- 1 or 2 handfuls chopped into small bits
- wood ears are not so expensive
- for me $1.14 for one handful
- click the photo for an enlarged view
- light sour creme
- 1 1/2 cups per/handful of mushrooms
- pepper to taste
- i like lots
- sea salt
- 1/4 teaspoon
- dill and parsley
- add to your own preference
my favorite cracker is "finn crisp" crackers. they rock. you can see that there are times that i don't even bother with the spreading. i just dip right in.
here are a few photos that are click-able; each leading to further facts about mushrooms and relative factual and/or observed information.
- click on the photo to take you to it's originating site
and a really cool site is rogers mushrooms. the site is based upon rogers work that lead up to his book Mushrooms and other fungi of Great Britain and Europe. you'll want to check it out. it covers the edibles and the inedible. it seems to be more for the scientific minded but the photos and the mushroom kitchen areas are not to be missed. the mushroom kitchen not only educates you about the specific edible it immediately links you to one or more tasty recipes. below is one of rogers photos. yes they are all this good!
mushrooms for me are a longed for addition to my winter meals. their meaty, earthy tones really hit the spot. i will often add them to creamy pasta sauces, i'll cook them into soups, as above i'll mix into a low fat sour creme and for those of you who crave a meaty texture but don't eat meat or are cutting back on the meat intake, consider mushrooms as an alternative.
take a walk in your local grocer's wild side.
explore explore explore
explore explore explore
you never know until you try