This year they were a bit tardy. So, what did we do? Why, we did what any sane people would do. We extended birthday week! And what a lovely time we had!
This year, it just so happened that when I went "foraging" for the morels on the urban landscape, I also found some other delights.
Blue foot mushrooms, for one.
And a fresh porcini!
And some beautiful white hon shimeji mushrooms.
I cackled crazily as I carried them home in my pack. And, of course, I got right to cooking.
(Paul was positively delighted that I'd found his beloved morels!)
We decided it would be best to keep things simple. So, we put together a lovely wild mushroom pasta dish. The concept was simple.
- Saute mushrooms in olive oil and a bit of butter.
- Douse with a splash of dry vermouth (this is a fantastic little trick that takes away any "dirty" flavor the mushrooms might have and brings out their musky earthiness).
- Finish with a bit of heavy cream.
- Serve over noodles with a grating of grana padano cheese.
Simple as you can imagine -- but absolutely lovely.
©BURP! Where Food Happens