|Left: King Trumpets (top and bottom) Right: maitake - top, shitake - bottom|
I’m a little bit embarrassed to say that I came home with approximately $42 worth of fungus.
I may be exaggerating. It might just have been closer to the $50 mark, but $42 could be interpreted as $40 and that just seems a little less daunting.
So what do we do with this many shrooms? Considering that winter is upon us, with a vengeance at that, this is really a no brainer. Soup. To be quite frank, I’d probably choose soup in any season. But with today having been the turning point from the autumn that would never end (yes I remember the freak snow storm in October) and a few delightful days of spring, soup seems justified. Mushroom soup it is.
just a friendly reminder that all these pix were taken with our super duper delightful canon 60D
|steaming, oh yeah|
After a half hour of a gentle, rolling boil I add the seasoning. It's a very simple seasoning, because the broth is rich with wonderful flavors of the mushroom varieties.
I add sea salt, freshly cracked pepper, a little paprika and some fresh dill.
So, I clearly have a hard time choosing. Mushrooms, Pictures, Shoes, Lipstick. GULP
The bright side. Always look at the bright side. I'm consistent. Woohoo.