Fungi February: The button mushroom is the quintessential edible mushroom. The cremini is the brown variant, and the portabella is the fully matured mushroom. There are some deadly lookalikes, so buying them from the market is safer than foraging for them.
Disclaimer: Don't rely on pictures of cute mushrooms with eyes to accurately identify edible mushrooms. At best the wrong one will taste bad, at worst it'll be deadly!
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Mayshroom Week 1: Beginnings
I used to love eating mushrooms on my pizza as a kid… and then I suddenly hated them?
Prints | Stickers | More
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Saithe with Mushroom Cream
When Jules and I had our fancy lunch in Saint-Cyprien, there was fish in hors d’oeuvres, as entrée and pièce de résistance, which we loved. The main’s delicate flesh was balanced with a generous fresh porcini cream, and a delightful basil jus! It was delectably harmonious and I’ve wanted to try and cook fresh fish with the earthy Autumn flavours of mushrooms. This Saithe with Mushroom Cream is the result, a success, if I say so myself! It even pairs well with a glass of red!
Ingredients (serves 2):
2 tablespoons olive oil
2 (110-gram/4-ounce) fillets saithe
1/2 tablespoon unsalted butter
salt and freshly cracked black pepper, to taste
half a dozen large button mushrooms
1 large garlic clove, minced
3 heaped tablespoons crème fraîche or sour cream
salt and freshly cracked black pepper, to taste
1/2 teaspoon demerara sugar
Parmesan, to serve
In a large, nonstick skillet, heat olive oil over medium-high heat. Once hot, add saithe fillets, and cook, 3 to 4 minutes on each side, until browned.
Transfer browned saithe fillets to a plate. Season with salt and pepper on both sides, and cover with foil to keep warm. Set aside.
In the same skillet, melt butter.
Cut button mushrooms into thick slices, and add to the skillet once the butter is just foaming. Toss and shake, to coat in butter and oil.
Add garlic, and sauté, one minute more. Cook, 1 minute, then season, to taste, with salt and black pepper. Stir in crème fraîche. Thin the sauce with a tablespoon or two of water. Stir in demerara sugar until completely dissolved.
Return saithe fillets to the skillet, and cook, about a minute or two on each side, to coat in mushroom sauce.
Serve Saithe with Mushroom Cream hot, topped with a few Parmesan shavings, with parsninp or pasta or rice.
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Watch out yall, I'm comin at ya with a whole bunch of new merch!
I've got 3D printed paw keychains, wooden Dungeon Meshi charms, MLP goodies galore, and new 2.25" buttons and magnets!
You can get to my shop here~
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MY GRANNY SQUARE CARDIGAN IS DONE!!!
idk how many squares! each one took a good 20-30 min plus sewing plus crocheting panels together.. it was a long project.. I started about a year ago doing it on and off and it was mostly basically done in summer. I was just so unhappy with it (and too hot to wear) that I didn't break it out until now.
but! for my first big wearable project I'm pretty proud of myself and I'm not going nitpick myself to death about it!!! plus an older lady stopped me in walmart to compliment how beautiful it was so thats all the validation i need!!
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