-
appropriate.
This, I did not expect. Oh no, not at all. You see, I had read about hen-of-the-woods, heard of their preparations, had even spotted them at the market. Over time, they had become familiar to me in that circle of friends/we’re kind of acquaintances way- you know, we “see each other around”. What I didn’t realize, based on looks alone, was that this mushroom was, well, different.So, we needed to get to know each other better- this was obvious. And we did, and it went reeeally really well. This lovely mushroom… just one bite had me pause, my chewing halted, eyes wide. How do I say this? It tasted like chicken. Seriously (and before you get smart, yes, I know what chicken tastes like). Chicken tastes like this mushroom and this mushroom tastes like chicken. Phenomenal, no? I think so.
Extraordinary food is best exhibited through simple preparation. Its true, that is my distinct belief. So in that vein, I brushed the little cluster gently with olive oil, sprinkled some salt/pepper and decided grilling was the direction to take. As the edges crisped & the body softened, my senses grew confused. It smelled savory, like poultry searing, but there it was- just a funny fungus in my hot pan. Once golden & tender, I hit it with parsley and cut off a tender meaty bite. Delicious and at the same time disconcerting- this mushroom was unsettling in the most fantastic way possible. I still cant believe my mouth.1# hen-of-the-woods mushrooms, cut into wedges
olive oil for brushing
salt & freshly ground pepper
thinly sliced parsley
1. Heat a grill pan & preheat oven to 425 degrees.
2. Generously brush mushroom wedges with olive oil & season with salt & pepper.
3. Grill the mushrooms over medium high heat, turning occasionally, until browned & crisp. Transfer mushrooms to baking sheet & place in the oven for 5 minutes.
4. Plate & sprinkle with parsley before serving.
Posted on November 21, 2011 ()
Seattle is home. It has a lot to offer- grocery co ops, inviting cafes, charming bookstores, friendly folk....
My time is spent... Horseback riding- a big passion of mine. There's nothing like a day at the stables and the bliss of a good long solo trail ride.
Running- a lot. I also maintain a regular yoga practice.
Writing, reading...some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- country, bluegrass, folk, etc. And of course, anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, radicchio, avocado, red grapes, salmon, mussels, heirloom tomatoes, tahini, olives, walnuts, asparagus, barbecue chicken, pulled pork, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
