I sautéed it in butter, put it in the center of the plate and paired it with a poached egg, garlic confit and gremolata. It literally tasted like king crab to me. Last year I got my hands on a one-pound of wild Lion’s Mane. “They taste even better than they look,” said Chef Braedon Kellner of Tinker Street, talking about his new addiction, Lion’s Mane. Varieties such as Hen of the Woods (also known as Maitakes), Chanterelles, pink and blue Oysters and the latest darling of the mushroom scene, Lion’s Mane, are becoming regulars at local farmers’ markets and as chef’s nightly specials. Generally served swimming in garlic and butter, adorning the top of a steak or simply on their own, morels have a unique, nutty flavor a person could really get hooked on if they weren’t so darned expensive and hard to find.īut once morel season is over, is there really anything for fungus-loving folks to look forward to? The answer is yes, and the bounty coming from Central Indiana grows larger and more diverse all the time. They herald spring like tulips and Easter bunnies. The rock stars of the wild mushroom world are Morels, and even non-mushroom-lovers can get excited about them. Calling those “mushrooms” is like calling a crab stick fresh seafood. But perhaps the nose-wrinklers are thinking of the lowly and relatively flavor-free button mushroom or, worse, the squishy “stems and pieces” drowning in liquid in a Green Giant can. Say the word to a group of people and half of them will lick their lips while the other half wrinkles their noses. The mushrooms of Central Indiana are anything but ordinary, and they’re a treasure trove if you’ve got the time, patience and passion to hunt or grow them. They can be delectable or they can be deadly. They are reclusive, elusive and mysterious.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |