Wild Mushroom Sauce, by Ms. Graveyard Dirt
Yesterday’s version of Antonio Carluccio’s Mushroom Sauce was made with locally picked wild mushrooms (chanterelles and boletes), duck fat, homegrown herbs from Gothel’s Garden, a generous handful of Wild Woodland Mix and a few cloves of my "Fuck Me!" garlic.
”This Italian sauce can be used in many ways and is utterly delicious. It is good for flavouring pasta, rice and polenta, but can also top crostini or flavour meat or fish dishes. It is best when made with fresh or dried ceps, but you can also use giant polypore or chicken of the woods. The sauce can be frozen." - Antonio Carluccio, The Complete Mushroom Book
* 300g small fresh ceps
* 15g dried ceps soaked in warm water
* 2 garlic cloves, finely chopped
* 4 tbsp olive oil
* 2 tbsp finely chopped parsley
* 2 mint leaves, finely chopped
* 1 tbsp tomato paste
* salt and pepper to taste
Clean the fresh ceps, then cut into small cubes. Drain the dried ceps after 20 minutes, reserving the water, then chop finely.
Fry the garlic in the oil until transparent, then add the fresh and soaked dried mushrooms. Fry for about 10 minutes over a medium heat. Season to taste. Add the parsley, mint, tomato paste and 4 tablespoons of the reserved cep soaking water. Warm through, and the sauce is ready.
If you use this sauce for pasta - especially - sprinkle with a little grated Parmesan before serving.
* Additional foodie smut can be found in The Black Arts
Japanese Candy haul!!
melon flavored kinoko no yama!
- 1/2 pound bulk pork sausage
- 2 1/2 cups cubed potatoes
- 1 cup thinly sliced sweet onion
- 1 cup sliced fresh mushrooms
- 2 tbsp butter
- 1/4 tsp salt
- 1/4 tsp pepper
1. Cook the sausage in a large skillet over medium heat until no longer pink. Drain and set aside.
2. In the same skillet cooke the potatoes, onion and mushrooms in butter until potatoes are lightly browned.
3. Stir in the sausage, salt and pepper and heat through. (I added a little fresh parsley!)
This only makes 2 servings so be sure to double this if necessary.
(via Soba | Soba Recipe)