Mushrooms and confidence! Can I trust the source of that pairing? I've read some of the new research on the incredible mushroom -- fungi generally -- and have a terrible time keeping the terms straight, the spores and hyphae and mycellia. Come to Mass. and we'll go foraging. Last fall brought a bumper crop of mushrooms.
I loved this piece! Mushrooms are incredible. I hope I am a good mushroom. Also, I wonder if this could be edited to be a pasta sauce? The mint seems a bit intimidating but I'm sure would be delicious...
I'm so pleased you like it! The recipe could easily become a sauce for pasta - or anything else. But I'd leave out the egg and maybe swop the mint for tarragon (French, not Russian which is tasteless) or parsley or chives.
Mushrooms and confidence! Can I trust the source of that pairing? I've read some of the new research on the incredible mushroom -- fungi generally -- and have a terrible time keeping the terms straight, the spores and hyphae and mycellia. Come to Mass. and we'll go foraging. Last fall brought a bumper crop of mushrooms.
Or...come to Mull and we'll collect chanterelles!
YUM, thanks!!!
This looks yummy. I have never found a good mushroom soup-- so I am looking forward to trying it.
Mushroom soup can be a bit claggy. But this is quite an original, fresh tasting one.
I loved this piece! Mushrooms are incredible. I hope I am a good mushroom. Also, I wonder if this could be edited to be a pasta sauce? The mint seems a bit intimidating but I'm sure would be delicious...
I'm so pleased you like it! The recipe could easily become a sauce for pasta - or anything else. But I'd leave out the egg and maybe swop the mint for tarragon (French, not Russian which is tasteless) or parsley or chives.