Renegade and Wild…making a traditional Greek favorite into a wild and fungi new favorite!

I have never been a person who has done the expected – I value the element of surprise and I sure live it. This applies to all aspects of my life, including the topics of food I may write about, or the ingredients that I may put together in recipes. My parents may have missed the mark in naming me Ruth – perhaps; Renegade would have been more appropriate! These tolerant parents always labeled it ‘CREATIVE’ and for that, I am entirely grateful. They allowed a whole lot of leeway in every aspect of my years under their roof – from food choices and experiences, creative...

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Sometimes it’s the Element of Surprise when it comes to Shrooms…not the finding – the fixing!

I have all kinds of fungi favorites…and I find at times, it’s that element of surprise in my recipes that makes for an interesting dish. The challenge then becomes – making sure the recipe is delicious and that the mushrooms still hold center stage. Lobster mushrooms are the featured shroom for this Sunday…these are called mushrooms and are fungus related – but in actuality, they are a kind of fungus that colonizes other growing mushrooms. When this fungus is in action – it covers its host with a bright reddish-orange cloak resembling a cooked lobster. The host and the fungus are...

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Make Mine a Pudding…and make it with morels!

The word ‘Pudding’ means different things to different people. In the United States, the word pudding is often just associated with a creamy chilled custard-like dessert – specifically, versions of chocolate or vanilla. In England, a ‘Pudding’ refers to any dessert and often the end course of the meal…a sweet ending. There is even much amusement from non-Brits when there is talk of a Spotted Dick, which is indeed a British Dessert Sponge peppered with currants. There are other puddings well known in the UK – savory suet puddings (kidney and steak) and originally, more of a...

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Trumpets going off for Trompettes…loving those tasty wild shrooms

When I was writing The Art of Cooking Morels, there were a few other wild mushrooms I included in some recipes – the trompette (also called black trumpet), was one of them. These deep dark mushrooms have a uniquely woodsy flavor that on its own has great merit. While some call them faux truffles or poor man’s truffles – I don’t…they don’t taste like truffles to me. Trompettes have their own deep flavor that is somewhat smoky and fruity in nature. I have never found these particular mushrooms in the wild – and it is my understanding that due to the color (which is dark –...

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Definitely a Morel Decision…my passion for that springtime shroom all year round

Why this passion? Always adventuresome, always not quite mainstream (in lots of ways) – my food tastes and experiences were fueled throughout my childhood – not guided by parental modeling or instruction, but by parental exposure. My Midwestern, potato chip company owner father who ate nothing but ground sirloin and a plain steak, and my New York, Mahattanite mother who had far more an adventuresome palate, but no particular interest in preparation of anything, including daily meals, knew early on my experience needed to be different. And that, most definitely was provided. They took me...

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