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Article: Wild mushrooms arouse an omelet
- Article from:
- Chicago Sun-Times
- Article date:
- October 20, 1988
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Wild mushrooms are surely one of the most evocative of autumn
foods. With their smoky, almost meaty flavor and texture, just a
small amount of dried cepes or porcini can add savor to stews, soups
and pastas.
In the following 60-minute menu, wild mushrooms lend a seasonal
slant to a basic cheese omelet.
Dried mushrooms pack a lot of flavor so not a great deal are
needed to make a successful dish. They are reconstituted by a brief
soak in hot water, then sauteed with their blander cousins,
cultivated button mushrooms.
Choose a nutty Swiss-style cheese, such as Gruyere or
Emmenthaler, to stand up to the flavorful fungi.
On the side, serve an easy-to-make dish of broccoli steamed in a ...