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fungi foodie | The world is your oyster mushroom!

The world is your oyster mushroom! First I started off with these gorgeous giant Matsutakes that I foraged in Oregon on the coast, and miraculously they were completely clean and no bugs! How pretty are these mushrooms? I am not super familiar with cooking Matsutakes so this time I turned to a pro for some advice and re-produced the recipe from expert forager Hank’s honest food blog and made delicious matsutake infused rice. I do not have a mortar and pestle so this was a bit tricky for me. I did the...

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fungi foodie | The world is your oyster mushroom! | fungifoodie.com Reviews

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The world is your oyster mushroom! First I started off with these gorgeous giant Matsutakes that I foraged in Oregon on the coast, and miraculously they were completely clean and no bugs! How pretty are these mushrooms? I am not super familiar with cooking Matsutakes so this time I turned to a pro for some advice and re-produced the recipe from expert forager Hank’s honest food blog and made delicious matsutake infused rice. I do not have a mortar and pestle so this was a bit tricky for me. I did the...

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fungi foodie | The world is your oyster mushroom! | fungifoodie.com Reviews

https://fungifoodie.com

The world is your oyster mushroom! First I started off with these gorgeous giant Matsutakes that I foraged in Oregon on the coast, and miraculously they were completely clean and no bugs! How pretty are these mushrooms? I am not super familiar with cooking Matsutakes so this time I turned to a pro for some advice and re-produced the recipe from expert forager Hank’s honest food blog and made delicious matsutake infused rice. I do not have a mortar and pestle so this was a bit tricky for me. I did the...

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fungifoodie.com

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Middle eastern | fungi foodie

http://www.fungifoodie.com/category/middle-eastern

Phd student takes on the cooking world! Category Archives: Middle eastern. Beet, avocado, and pea Salad with beef meatballs with lemon and celeriac. The news today is….I got Plenty More! I paired it with beef meatballs with lemon and celeriac that I found the recipe for online here. Beet, avocado, and pea salad with beef meatballs with lemon and celeriac. Peeling and thinly slicing beets is messy work. Boiling beets looks a bit like a witch’s brew, doesn’t it? Then blanch them in boiling water for 3-5 mi...

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Meat | fungi foodie

http://www.fungifoodie.com/category/meat

Phd student takes on the cooking world! Beet, avocado, and pea Salad with beef meatballs with lemon and celeriac. The news today is….I got Plenty More! My wonderful friend Gabrielle Haug got it for me as a thank you gift for staying at my house while on a visit from NYC. I’m am soo excited to have the newest book from my main man Yotam Ottolenghi. The first dish I made from this brilliant vegetarian book is the Beet, Avocado, and Pea Salad featured on pg 65 and online here. Beets with onion, vinegar, oil...

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How fungi foodie started! | fungi foodie

http://www.fungifoodie.com/how-fungi-foodie-started

Phd student takes on the cooking world! How fungi foodie started! Cooking my first recipe from Jerusalem at Meera’s house! One thought on “ How fungi foodie started! February 19, 2016 at 2:40 am. Leave a Reply Cancel reply. Your email address will not be published. May 27, 2016. Check out my newest post about hunting for morels and cooking them! May 22, 2016. Hail in my hair and I don't care! May 16, 2016. So excited about my graduation gifts! Crazy mushroom lady, here I come :) #mushrooms.

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Chicken With Cardamom Rice | fungi foodie

http://www.fungifoodie.com/2014/05/22/chicken-with-cardamom-rice

Phd student takes on the cooking world! Chicken With Cardamom Rice. Drum roll please…my first ever meat meal that I’ve cooked from Yotam Ottolenghi’s cookbook Jerusalem! And I made it in Italia! Why am I in Italy you ask? My cousin Aaron and his wife Kate loved it – this was indeed a delicious one pot wonder:. Chicken with cardamom rice garnished with cilantro, parsley, and dill. Slices onions about to be caramelized. Remove the chicken thigh for a minute, then add the rice and caramelized onions back in...

5

Vegetarian | fungi foodie

http://www.fungifoodie.com/category/vegetarian-2

Phd student takes on the cooking world! This post is dedicated to the beautiful king bolete. We found a few gorgeous young specimens while crawling through the bramble in the Oregon dunes. In my previous post about the Queen bolete. I mentioned that you can identify boletes beause they have brown bun shaped caps, tubes instead of gills, and fine reticulation on the upper part of their stems. They are super buttery and delicious and add an amazing flavor to any creamy dish. OMG yum this looks so good!

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Indigenous Wisdom meets Technology | Chicken Mushrooms

https://chickenmushrooms.wordpress.com/2014/05/04/cloak-and-uncloak

What's Orange and Green? May 4, 2014. Indigenous Wisdom meets Technology. Agarikon dangling its feet. One day in recent decades, this particular Agarikon. Mushroom near a cliff on Queen Elizabeth Island, British Columbia, decided to leave its perch atop an ancient sea-gazing douglas fir. Individual Agarikon mushrooms like this can live on an old-growth tree for more than a century– the mycelium inside the tree for much longer. For me, mushrooms were the tool that began lifting the veil. Beyond the mu...

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fungi foodie | The world is your oyster mushroom!

The world is your oyster mushroom! First I started off with these gorgeous giant Matsutakes that I foraged in Oregon on the coast, and miraculously they were completely clean and no bugs! How pretty are these mushrooms? I am not super familiar with cooking Matsutakes so this time I turned to a pro for some advice and re-produced the recipe from expert forager Hank’s honest food blog and made delicious matsutake infused rice. I do not have a mortar and pestle so this was a bit tricky for me. I did the...

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