- Approximately 10 medium sized shitake mushrooms sliced into thin strips
- 3-5 cloves of garlic minced
- 1/4 lb. whole wheat fettucini noodles boiled al dente
- 2 T butter (or 1 butter 1 olive oil)
- parmesan to taste
- truffle oil to taste
30 May 2011
Tower Grove Farmers' Market and drop a tenner on a pick your own bag of Ozark Forest Shitake Mushrooms. I first had these at the deeply missed Riddles Penultimate Wine Bar, who served local food way before it was the hip thing to do. I fell very much in love with these mushrooms, and craved them fortnightly. But the only way to get them was at restaurants, and what I really wanted was to experiment with them on my own. Now, thanks to the ultra convenience of the farmers' market, I can do just that! I've decided this is THE best way to prepare these mushrooms. Too many ingredients just distracts you from the beautiful natural flavour of these amazing fungi.
14 May 2011
Shaved brussels sprouts seem to be all the rage at restaurants lately, so I thought I'd try my hand at a dish I recently had at Terrene.
I shaved the sprouts and some garlic and onions on a mandolin slicer and sauteed them along with cubed tempeh in a little olive oil. The pink things you see are actually Japanese turnips, but I boiled them with some baby beets hence the colour. I'm usually a fan of brown rice pasta, but in this case, I wish I would have used a more sturdy whole wheat. Salt and pepper. This isn't really a recipe I realize, but you get the idea. Saute stuff and toss it with pasta. Sprinkle parmesan on top.