Tag: mushrooms

Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad

Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad

| August 23, 2014 | 2 Comments

Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.

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Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand

Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand

| December 4, 2013 | 0 Comments

Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.

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KQED’s Forum: The Weird World of Mushrooms

KQED’s Forum: The Weird World of Mushrooms

| May 27, 2012 | 0 Comments

KQED’s Forum talks food, medicine, culture and the science of mushrooms with food writer Eugenia Bone.

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13 Ways of Looking at a Brussels Sprout

13 Ways of Looking at a Brussels Sprout

| November 22, 2011 | 0 Comments

13 Ways of Looking at a Brussels Sprout, with recipes (and an apology to Wallace Stevens).

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Morel of a Story

Morel of a Story

| November 24, 2009 | 1 Comment

Exempting those that kill you or make you crazy for six hours, wild mushrooms can, as most readers are very aware, be extremely delicious. Chanterelles are buttery and subtle; fresh porcini are robust and nutty, excellent roasted, or in salads with Parmigiano-Reggiano shavings and pine nuts; lion’s mane mushrooms are furry and high-strung, delicate, with a mild, almost seafood-like taste — especially nice folded into an omelette. The possibilities are nearly limitless, and most dedicated eaters and chefs prize their special qualities and bountiful culinary applications.

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Mushroom 500 Flatbread

Mushroom 500 Flatbread

| April 28, 2009 | 2 Comments

Inspired by Coco500’s Truffled Mushroom Flatbread, this DIY version is a satisfying recreation with earthy, robust mushrooms and salty parmigiano.

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Eating Locally: Golden Chanterelles

Eating Locally: Golden Chanterelles

| March 11, 2009 | 2 Comments

Walking through the Ferry Building recently, I couldn’t pass up locally foraged chanterelle mushrooms from Far West Fungi. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don’t grow outside of a forest environment.

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hunter gatherer: chanterelles in big sur

hunter gatherer: chanterelles in big sur

| December 6, 2007 | 4 Comments

The day after Thanksgiving is rapidly becoming one of my favorite foodie holidays. Each year we trek down to Monterey to visit our friends and their family, and participate in what proves to be an even more elaborate and decadent feast than the previous day. This year, for the first time, I went down for […]

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Eating Family Style

Eating Family Style

| November 19, 2007 | 5 Comments

Cassie Clemmons, 1942 I’ve always loved celebrity cooking stories. Maybe it’s because they’re proof that the starlets actually eat, or maybe it’s because it tickles me to think of them puttering around a kitchen with knives and saucepans just like us. Not that long ago, I hit a gold mine when I discovered Frank DeCaro’s […]

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