Mushrooms - fresh
If you are traveling to or through Pennsylvania, include Chester County in your tour. Kennett Square is the self-styled 'Mushroom Capital of the World'.
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Chinese mushrooms identified - 1 Dec 2011
Several varieties of Chinese mushrooms are sold dried in Chinese script packages. But which should you use for what? And how can you buy the ones you want if you don't speak Chinese? Here's help. read more...
Wild Mushroom Risotto with Spring Asparagus - 2 Jun 2010
A good deal of fear surrounds the making of risotto. But as Geoffrey Tracy, owner-chef of Chef Geoff's and Lia's recipe makes clear, the prime technique to pull off this favorite dish is twelve to fourteen minutes of calm and patience. read more...
Nummy nummy mushrooms - 15 Apr 2010
This recipe of Jamie Oliver's comes from food blogger Orangette. The photo is of the mushroom lady who sells at Penn Quarter farmer's market on Thursdays after 3 p.m. and at Dupont Circle on Sundays, though she doesn't man it herself. You'll find her, too, at the Arlington market. Her morels were $20 for one of those green boxes. But Morel Season is so short...Other mushrooms are less expensive. The recipe title is Orangette's own. Jamie calls it Sliced Mushrooms with Fresh Mozzarella and Thyme read more...
Creamed Maitake Mushrooms with Edamame, Toasted Pistachios and Tarragon - 17 Jan 2010
Maitake, also known as Hen of the Woods, are one of Nature's most beautiful edible fungii. Haidar Karoum, co-owner and chef of Proof, uses them in this recipe which he serves as an appetizer. But increase the amounts and you have an elegant main course recipe for vegetarians that carnivores will envy. read more...
Mushroom and porcini paradise! - 3 Dec 2009
Eat your heart out, mushroom fanatics. These two ceps (French for porcini) were among those foraged by my friend Hannes this weekend in the woods around his house in the Dordogne. They weighed over a kilo and were worm-free even if they don't look a picture of smooth skin. Buy them from Oregon where they grow well in the States, and they'll cost at least $25 a pound. These were free. read more...
Fish: Wild Chesapeake Rockfish with Lemongrass Broth and Shiitake Mushrooms - 11 Nov 2009
You don't need to be a master chef to make this elegant dish from Rob Klink, chef of Oceanaire Seafood Room. The broth can be finished ahead of time, and with a final 10 minutes to saute the fish and mushrooms, it can star at any dinner party without driving the cook into a frenzy. read more...
Starters: Mushroom and Goat Cheese Fonduta - 21 Oct 2009
When Stephen Scott was chef at Zola, he served this Fonduta as an appetizer. But it makes a great Sunday supper for two served with a crisp green salad in front of a favorite TV movie. And if you can't get hold of every type, use what's available. read more...
Mushrooms - fall favorites - 21 Oct 2009
As fall arrives in Russia, Poland, Germany, Italy and France, the woods rustle with mushroom hunters. Within days of a rainfall, the undergrowth will be popping with delicious free food. Take care, though, that you know what you're picking. I read a Russian news agency report when I was a Moscow correspondent that a particular mushroom was now officially edible, so long as you boiled it once, tossed away the water, boiled it again in a fresh supply, jettisoned that, then fried it in butter. Which by my reckoning made at least three very sick testers before they found the safe formula. read more...
Starters: Green Asparagus and Morels Fricassee with Organic Poached Egg - 14 Oct 2008
This recipe of Nicolas Legret, chef at The Willard Room, can be adapted to use cheaper mushrooms than morels. read more...
Fish: Fricassée Catalane - 3 Sep 2008
Looking for a main course dish for friends that's a little different? Here's one you can put together at the very last minute if you've prepared the ingredients ahead of time. It comes from French chef Bernard Grenier, owner-chef of Bistro D'Oc. read more...
Mushrooms - mycological mysteries - 17 May 2008
Anyone living within easy access of forests across Russia, Poland, Finland and Northern Europe will know about mushroom hunts. As soon as the leaves are on the ground, people creep silently in the early morning through the undergrowth, reluctant to give their position away lest other hunters discover where they have made their finds of wonderful and exotic mushrooms.
More and more unusual mushrooms are reaching Washington's supermarkets and farmers' markets. But what are they? And what to do with them? read more...
Fish: Slow Roasted Halibut with Potato-Mushroom Hash - 9 Nov 2007
The technique for keeping a piece of halibut succulent and juicy after cooking that Barton Seaver, when he was owner-chef of Hook, revealed in this recipe can be applied to any firm-fleshed white fish. The trick is in that water-filled pan of water. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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