In January I was all excited about the box of grow-your-own mushrooms I received for Christmas, followed by my enthusiasm for the most amazing mushroom cutlet EVER–courtesy of Whole Foods. I am still enthusiastically pursuing a variety of mushroom dishes so I thought you might enjoy a little follow-up to see where I am now!
I am currently on my fourth “round” of mushrooms. They pop up overnight, and depending on how quickly I get to them, they are harvested as little buttons or large, earthy globes. I’ve turned a corner of a kitchen pantry into my mushroom garden, and I intend to purchase a new box when this one stops producing.
If you caught my previous mushroom post you may recall my rapturous “Ode to a Porcini Mushroom Cutlet.” Since I last mentioned my interest in learning the nutritional value (make that calories) I have been on a quest for resolution. I wasn’t exactly able to “cut a deal,” but Whole Foods brokered a box directly from the Field Roast Grain Meat Company. When I went to pick up the delicious Cutlets, YUM, the helpful Whole Foods crew had discarded the original packing box for one with a more suitable presentation…so, out went the nutritional information! I later learned that wholesale food products are not required to post them anyway, so, good for me…it’s a sign! I think I’ll let that one go, and just enjoy my GIANT box of Porcini Mushroom Cutlets!
As one quest is phased out, I’m moving on. My new obsession is still mushroom-related, but on a whole new level. An out-of-this-world taste…truffle oil! I’d go for the truffles themselves, but at also out-of-this-world prices, I don’t think I’m competent enough in the kitchen to take on that culinary adventure. I think for now I’ll stick to the truffle oil.
The oil can also be a little pricey, but it is entirely worth the investment. A little goes a long way, and even a very small amount perks up almost any dish. I have recently been adding just a little bit to sautéed spinach or kale. I know there are many more exotic ways to use this fragrant and decadent oil, but I’m still learning. You’ll have to do your own homework here!
If you want some fantastic truffle taste without even cooking, look what I found at my favorite grocer…truffle honey, truffle vinegar, truffle salt…many points of entry!
As you know, I do love my vegetables and I have a good suggestion for you! If you’re interested in adding a few more vegetable dishes to your own diet, let me invite you to join me in an on-line VegBookclub. I joined in January, and it’s bringing together other cooking explorers! It’s very simple. Hosted by Britt Bravo, we dive into a new vegetarian cookbook each month, and participants post successes, challenges, and when possible, photos. The only requirement is an interest in trying to add a few more plant-based foods into the diet. No pressure! And it is NOT just for vegetarians. If you’re interested, do check it out. I’ve been enjoying the challenge to try new combinations. And trying new things is good for your overall well-being!
Thanks for hanging in there with me on my mushroom odyssey–I probably won’t have a reason to revisit a conversation about my love-relationship with mushrooms anytime too soon, but I will submit one final plea…if you have firsthand experience with truffles and can tell me more about them…I’m all ears!
- Meatless Monday & Mushroom Madness (mybigearth.com)
- Truffle Weekend (virtuousgracious.wordpress.com)
- Mine may not be magic, but they do give me a little ZING! (breathelighter.wordpress.com)