Wild Mushrooms!

No build up to this announcement.  Just announcing it loud and clear.  I'll leave all the puns up to Megan, because she is such a Fun-Gi.

Let me tell you why this is so exciting.  Last week, I had a super ripe papaya.  I dashed it with cayenne pepper, a drizzle of honey and a squeeze of lime juice and had it for lunch (February challenge).  I made an Asian soup and thought to myself, this could use pink pepper corns (September's challenge).  I made an eggplant and potato curry and served it over black rice (May's challenge) instead of brown.  What's the point you ask?  The point is, this food challenge has made me a much better cook.  More confident for sure.  I am actually using the ingredients I am learning about in my everyday cooking without thinking twice.

So I'm very excited to work with wild mushrooms.  I want to be more confident with them.  I want to be forced to buy some of every type,  shitakes, morels, chanterelles, cremini, oyster, porcini, enoki* and see how and where to put them.  Cook them with wine, with cream, in a tart, who knows what.  But I'll know by the end of the month.  And then I'll use them all year round.

Still no camera.

*O.K. some of these are cultivated.  But I am going to do the best I can with the food chain that we live in.