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Article: Mushrooms: Nature's fast-cooking treasures
- Article from:
- Tribune-Review/Pittsburgh Tribune-Review
- Article date:
- June 15, 2008
- Author:
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Copyright informationCopyright 2008 Tribune-Review/Pittsburgh Tribune-Review. Provided by ProQuest LLC. (Hide copyright information)
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Mushrooms add pizzazz to almost any dish, from scrambled eggs to
rice pilaf to vegetable soup. Few ingredients add such great flavor
with so little work. In short, they are one of our best allies in
the kitchen.
Mushrooms stand out in my memories of fine dinners -- buttery,
mint-scented wild mushrooms in puff pastry cases at the celebrated
Michel Guerard restaurant in southwest France; aromatic chanterelles
and morels with chicken strips and wine sauce at the elegant La
Reserve restaurant near Bordeaux; omelets filled with garlic-
scented cepes (porcini) at a little cafe in Provence.
At many supermarkets you can find earthy, brownish large-stemmed
porcini, delicate yellow-orange ...
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