September 19, 2009
Our fall has featured some beautiful mushrooms. We got a pile of Chanterelles that were picked in Canada’s eastern provinces – we cleaned them and preserved them for the year, but not before sampling a few to make sure they were good. They were absolutely beautiful and tasted wonderful with slow scrambled eggs.
We also got lucky at a farmer’s market and picked up a couple of pine mushrooms (matsutake) collected in James Bay. They were unbelievably sweet just fried in some olive oil. It was as if I had added sugar to the pan – it was quite striking. We also tried them raw to remember a dish at Avalon where they were shaved over beef carpaccio.