Posts tagged ‘mushrooms’

November 1, 2010

shitaki soba noodles * return of the mushrooms!

Ok, so maybe you are thinking.. again with the tofu and mushrooms? enough all ready.

But in all honesty this recipe is truly an amazing combination of flavors, and it takes about 12 minutes to make. I am sure you could easily add chicken and cashews instead of mushrooms and tofu and it would be just as wonderful.

In this recipe I used 3 of my favorite ingredients: Soba king rice noodles (the pumpkin flavored ones) SilverKing Tofu (firm) and fresh local mushrooms (I used shitaki tonight)

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October 20, 2010

Chantrelles & Moma Cows

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The garden is finally frosting and getting ready for a long winters rest. I have lots of work to do to clean up the beds and do some due diligence work to keep spring couch grass at bay. The garlic is getting planted tomorrow in a deep dark bed of soil from my first Kootenay compost pile! Currently I am drowning in grapes so I am going to attempt a batch of grape juice tomorrow, I had hoped to dry some and make raisins except the grapes I am flush with right now are seeded and after removing seeds from a few I decided juice would be more fun to make.

While I write this I am drinking the most delicious cup of tea ever, made with creamy delicious milk from the glowing mommy cow you see above. It doesn’t get much closer to your local food source than a gift of fresh milk 😉

Last night I whipped up a small batch of yellow pickled beets, which are sure to be my last pickles of the year.I couldn’t resist buying 10 lbs from a no spray farm we visited in Chilliwak last week, they were $2 a bag! I really love the recipe I am using for pickling beets which includes vinegar, apple cider vinegar, honey and cinnamon sticks, yum!

Mia came home from school today with a lovely little selection of Chanterelle mushrooms, as her class did a mushroom walk with the same biologist who taught our excursion 2 weeks ago.  So I did an Asian inspired stir fry of Chanterelles with tofu and pumpkin seeds on a bed of brown basmati rice for dinner tonight that was pretty divine if I do say so. (recipe below)

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October 5, 2010

mushrooming

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You will see from the first image in this set that within 2 sq/ft of our lawn alone there are over 7 species of mushrooms (that I can see anyway, I am sure, in fact certain that a mushroom expert would spot double amount) So you will understand with our forest flush with fungal life why we all anticipated our Sunday mushroom study so!

Our day started with a classroom lesson on mushrooms and what we are likely to see right here in our own backyard. We touched, smelled and digested a great deal of information. We then went on a mushroom hunting forest expedition and found all sort of crazy fungi. Both deliciously edible and unimaginably strange and beautiful. The one I found the most striking was the oozing strawberry and cream, the red ooze has been used as a die and it is one of the strangest mushrooms I have ever seen. We picked tons of lobster mushrooms, honey mushrooms, a crazy corral fungi, and dug up maybe a dozen the alluring pine mushrooms. Prized in Japan these very masculine mushrooms were my favourite taste of the day as well as the most challenging find.

After our forest hunt we had a tailgate mushroom tasting complete with wine and yet more myselium knowledge.

We left there having tasted and being able to identify (along with notes pictures and our trusty guide book) a great selection of tasty local options including; Boletes, Lobster Mushrooms, Chantrels, and the pine mushrooms of course.

Right after our day of mushrooming we went to visit “our kootenay parents” the namesake and responsibility was given to some amazing family friends by my partners mother, they had us over for a lovely Sunday dinner, where we enjoyed and entire feast of their plentiful garden. We left them with a good collection of mushrooms to enjoy and while we were there I did a lobster mushroom satay in garlic and butter.. mmm!

Last night I cleaned and sliced the rest our our pine mushroom haul and prepared a delicious asian marinade of garlic, ginger, braggs, rice wine vinegar, and sesame oil. Tonight I will serve these seared over soba noodles with an asian vinaigrette and some other grilled greens.