Mushrooms Archive

Monday, January 31, 2011

mushroom and farro soup

mushroom farro soup

Barely two weeks ago, I used the following phrases to describe soup: “vegetables boiled to death,” “assaulted with too much cream,” “whatever healthy things in there cannot be tasted,” and even “what must have been a practical joke” about an especially awful one I’d ordered recently. I admitted that I found soup boring, and my relationship to it has been on especially unstable terms this year after repeated disappointments.

soaking dried porcinis
slicing

We then proceeded to eat soup for dinner for the next 14 days. What happened? It turns out that baked potato soup is a gateway drug, in that when we finished it, we wanted more soup. Different soup. We swore we could stop any time we wanted, but three batches of soup later, we realize we might have underestimated the power of good soup, the kind that is filling but also freeing of the nightly “What’s for dinner?” because, it’s already made and only needs to be reheated. I’ll admit that the fear of The Swimsuit when we go on vacation in a few weeks may have also egged on this habit, but it was the soup — come on, you know you wanna! — that really kept us engaged.

steamy mushrooms

Continued after the jump »

Sunday, December 12, 2010

garlic butter roasted mushrooms

mushrooms in garlic caper butter

A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms.

little browns

And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. “It’s your birthday! I know you want a steak! You deserve a big fat juicy slab of steak,” I’d try to coerce. Why was I such a weirdo? Because good steakhouses have even better sides, and no matter how much the waiter sneered when I ordered them without a $50 centerpiece, I knew I’d be getting some flawlessly poached asparagus hollandaise and roasted potatoes like you wouldn’t believe. And mushrooms; I had broiled, buttery and garlicky mushroom caps at Sparks over a decade ago that I haven’t forgotten about since.

garlicked and buttered, ready to roast

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Wednesday, October 6, 2010

mushroom lasagna

mushroom lasagna

One of the most frequent requests I get is for is to organize a category of recipes that freezes well, or can be packed up and brought to new parents with bigger (er, tinier) things on their agenda than stirring pots. And you’d think I’d be an expert on this, having been in their shoes just one year ago but I never bothered. New York City is not a place where you have to stock your freezer to get a good meal in; we can get literally anything delivered to our door in under an hour, even food that is both healthy and better than I make at home. (Well, almost.) Plus, almost anything that sits in my freezer for more than two weeks smells… freezery. It was hard to summon enthusiasm to store anything worthwhile inside it.

creminis
noodles

But there are few dishes more freezer-friendly than a lasagna, and I love a good one. Unfortunately, it took me a while to find what I considered “good”. Most of the lasagnas I’ve had fall in the American-style ricotta/tomato sauce/mozzarella/ground meat style and I never took to them, finding them both heavy and yet, still dry. So it surprised nobody more than me that I found my lasagna nirvana in the tomato-free béchamel-ed variety, which managed to be light and almost delicate. White sauces are not the kind of thing people associate with a lightweight meal, especially over pasta, but paired with salad this was surprisingly refreshing meal without making us feel like we’d need to bust out the fat pants. Well, most of us, that is.

too many pots

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Tuesday, May 11, 2010

mushroom crêpe cake

crepe cake slice

I spent my very first Mother’s Day weekend nearly baby-free and in the kitchen. I know, how did that happen? You see, Jacob sojourned at his grandparents’ and I was very sad and missed him terribly and then I drank wine without worrying about the repercussions, got 10 hours (!) of uninterrupted (!) sleep (!) and discovered that I can really cook a lot of things without a cute to the point of distraction baby in the next room and I was a little less sad. And then we hosted brunch for both of our families. The end.

the mother's day brunch spread
drop biscuits and patted-out scones

Oh, you want to hear more about brunch, don’t you? Well, there were drop biscuits. Patted-out scones. A crazy braided sweet bread that I promise to tell you about soon. Buttered whole wheat toast triangles and cheesy scrambled eggs. Fruit salad. Mimosas and Bloody Marys. So much bacon, my apartment still smelled like a smokehouse the next day. And crêpes, stacked and filled with creamy mushrooms and cheese.

mushroom crepe cake

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Thursday, March 4, 2010

warm mushroom salad with hazelnuts

warm mushroom salad with hazelnuts

So, this is a tale of two salads. No wait, three. Okay, this is the tale of three salads. The first one crossed our table at brunch with my mother and the little pilot two weeks ago (you might remember that our last brunch together resulting in us obsessing over monkey bread; who knew brunch could be such a source of inspiration?) at one of my favorite local restaurants: warm mushroom, softly cooked, chestnuts cooked in brown butter, bacon lardons and a port reduction. We haven’t stopped talking about it since.

torn wild mushrooms

So, when I was looking for a salad to make for our accidental dinner party last weekend that did not hinge entirely on out-of-season always-going-bad-too-fast never-tasting-as-good-as-they-should salad greens and spied on a warm mushroom salad in the always-amazing Sunday Suppers at Lucques, I had a good feeling about it.

chives, shallots, hazelnuts, mushrooms

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