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Posts Tagged ‘mushrooms’

Mushrooms from the local farmer’s market. In the end, they were chopped, sauteed in butter with red onions, and served up on toast. Yum.

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At first I saw a coral beneath the sea.  Then, peering closer, I thought of ghostly maidens doing a little dance beneath the full moon.  In fact, they are mushrooms growing in a “mushroom mini farm.”  The first crop looked just like the image of oyster mushrooms on the box cover.  This second round …  well, I’m not so sure if what’s growing is edible but it sure is interesting visually.

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While I only occasionally consume a mushroom, I do love to photograph them.  These I recently photographed in Newburyport, Massachusetts.

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Mushrooms!

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I received an e-update today from poets.org that included news about W. S. Merwin, one of my favorite poets. He is succeeding Kay Ryan as the 2010-2011 U.S. Poet Laureate.  His is a poetry that makes one pause.  Maybe all poetry does that. 😉  In any case, in the bookstore where I work, in the quiet moments, I pull Merwin’s Shadow of Sirius from the shelf.  I recently discovered that he’d written a famous poem about mushrooms. As someone who has habitually avoided mushrooms I am amazed at how often mushrooms are appearing in my life this summer!

Looking for Mushrooms at Sunrise

When it is not yet day
I am walking on centuries of dead chestnut leaves
In a place without grief
Though the oriole
Out of another life warns me
That I am awake

In the dark while the rain fell
The gold chanterelles pushed through a sleep that was not mine
Waking me
So that I came up the mountain to find them

Where they appear it seems I have been before
I recognize their haunts as though remembering
Another life

Where else am I walking even now
Looking for me

— W. S. Merwin

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Gather mushrooms in a wooded area. Be very sure of what you are gathering or root around with an expert. With a brush, paper towel or even a pocket knife, clean mushrooms by removing tough stems and dirt. If necessary rinse gently in water. Drain well. In saucepan, warm butter and olive oil. Add chopped onions. After onions cook down a bit, add in mushrooms that have been rough chopped. Sprinkle with salt and pepper to taste. A lot of liquid will leak out of the mushrooms. Let it cook down. Once most or all of the liquid has simmered away, add a healthy of dollop of sour cream. Cook until mixture bubbles and thickens. Serve with crusty dark bread and chilled white wine. Also good ladled over pasta!

Recipe by Galia

Image by Cynthia Staples

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