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I bought some "chanterelle seconds" at the Union Square Greenmarket on Friday, from a vendor who explained that the label meant that they were less visually appealing, but that they'd be just fine. A splurge, but I felt entitled, for some obscure reason, so I did.
Today, I made lunch using them:![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cattitude was out, so it was a good time for mushroom's. Starting from the vendor's suggestion, I made something between an omelette and a fritatta, sauteeing the chanterelles first, then adding egg and scallion.
The result was edible, but that's about all I can say for it: I ate between half and two-thirds of it before abandoning the remainder in favor of cookies. Julian liked the egg well enough, but stalked away when offered a bit of mushroom.
I don't know whether the flaw was in the chanterelles (and that, in turn, might be that I kept them too long), or in what I did with them--I'd never cooked with chanterelles before, and I was out of olive oil so sauteed them in a mix of butter and peanut oil--or whether I just don't really like chanterelles. They wouldn't be the first mushrooms I dislike: I avoid enoki, and don't generally eat shiitake in restaurants because I dislike dried-and-reconstituted shiitake.
I recovered from this by baking two batches of cakelings, an orange-cinnamon-chocolate chip and a chocolate-ginger.
Today, I made lunch using them:
cattitude was out, so it was a good time for mushroom's. Starting from the vendor's suggestion, I made something between an omelette and a fritatta, sauteeing the chanterelles first, then adding egg and scallion.The result was edible, but that's about all I can say for it: I ate between half and two-thirds of it before abandoning the remainder in favor of cookies. Julian liked the egg well enough, but stalked away when offered a bit of mushroom.
I don't know whether the flaw was in the chanterelles (and that, in turn, might be that I kept them too long), or in what I did with them--I'd never cooked with chanterelles before, and I was out of olive oil so sauteed them in a mix of butter and peanut oil--or whether I just don't really like chanterelles. They wouldn't be the first mushrooms I dislike: I avoid enoki, and don't generally eat shiitake in restaurants because I dislike dried-and-reconstituted shiitake.
I recovered from this by baking two batches of cakelings, an orange-cinnamon-chocolate chip and a chocolate-ginger.
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There is a dish of mushrooms and Chinese cabbage that was routine for vegetarians in Chinese restaurants when I was visiting there in autumn 2001. Delicious.
I won't order it in this country, though, because the mushrooms are dried/reconstituted and the Chinese cabbage isn't fresh, and as a result, it's not delicious at all: the mushrooms are very nearly inedible (as far as I'm concerned: they're horribly chewy instead of melt-in-your-mouth), and the cabbage just isn't right.
Did you ever read M. F. K. Fischer's cauliflower cheese recipe, that she was able to make in France and wasn't able to make in America?