I spent my lunch hour on a quest! I don’t yet know if the time spent was successful, but I love a good research project. I’ll tell you about my super-sleuthing after I first describe the sequence of events that initiated the challenge.
I’m going through a how many ways can I eat mushrooms phase. It started right before Christmas when I was walking through Whole Foods and came upon this most gorgeous display of mushrooms, all piled delicately in little beds that seamed together in an earthy patchwork. I also noticed the price and shook my head. The abundance! The privilege! The sheer decadence! Fortunately, price per pound in mushrooms doesn’t translate into much of a burden!
And then my daughter obliged my interest with a most creative Christmas gift. I am now enthusiastically monitoring a Grow Your Own Mushrooms kit! After reading the instructions I was able to establish the particular growing medium in a matter of minutes and it is now in a dark corner of my kitchen where all I now need to do is keep the soil moistened. Every day I expectantly check and I am beginning to see small patches of white mushroom mycelium beginning to grow up into the casing. I’m still at least a couple of weeks away from my first harvest, but I can’t wait.
My mushroom adventure continues! Friday night we joined friends at Tokyo Wako for good food and culinary artistry! With “Teppan” style dining, the beef, seafood and vegetables are prepared in front of the guests on a solid griddle right at the table. The chefs then do their best to entertain with juggling utensils, a trick here and there, and the always popular fire-shooting volcanoes (picture stacked onion rings with a touch of Vodka).
Tokyo Wako is a Japanese steakhouse, and I’m a vegetarian. Not to worry! I ordered the vegetarian entrée and couldn’t have been happier. And to add to my story, our friends do not like mushrooms, so their loss became my gain. And speaking of gain, I must confess that I primarily opt for a vegetarian diet because I believe it is a healthier choice for me. However, as the gorgeous array of broccoli, carrots, onion, bean sprouts, snow peas and mushrooms moved from griddle to plate, our skillful and very speedy chef flounced the largest dollop of butter on those babies! But I immediately took a giant mental side-step and pronounced that in the new year any calories I didn’t ask for don’t count! All I can say is YUM!
So today’s quest? Le me tell you! My new food obsession is a Porcini Dijon Cutlet, described by Field Roast Grain Meat Co. in this way: “The delicate flavor of earthy porcini mushrooms mixed into our Wild Mushroom grain meat provides a dark and satisfying back drop for the pungent zestiness of dijon mustard. After being dipped in batter, we dredge the mushroom cutlet with our finest breading recipe made from artisan breadcrumbs and chunks of fresh mushrooms. The result is both terrestrial and ethereal.” Can’t you just taste it?
My internet search didn’t reveal the calorie count, and I am a little concerned about words like “dipped in batter” and “dredged”—but at noon today I contacted the company, vociferously praising their product and politely requesting nutritional information. And I concluded my inquiry with a little begging. If I could just buy these in bulk directly from them I would be a fan for life and I’d even give up on my concerns about the calorie count. They’ll get back to me. I’ll be glad to let you know how this comes out! You may want to follow my lead and it will nurture our well-being!
If you think you know all there is to know about mushrooms, you might want to test your knowledge on a great site, the mushroom channel, full to the gills (pun intended) with outstanding recipes and culinary suggestions! I repeat…YUM!