Text 35561, 96 rader
Skriven 2010-03-07 10:01:46 av bill swisher (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: things 888
======================
On 3/6/2010 1:56 PM, MICHAEL LOO wrote:

> It's no skin off your nose, off there on the bank of Lake
> Havasu.

We went up to Lost Wages on the 23rd of last month for 3 nights to visit 
with friends who were headed for San Antonio from San Diego with a 
slight jog.  The second day the mountains around town were covered.

Dale,
It was 81 here yesterday and will probably be into the 90's by the time 
we leave, the end of the month, for AK.

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       Title: Mushroom Varieties
  Categories: Info
       Yield: 1 info


   There are hundreds of varieties of edible mushrooms and other fungi
   in the world. Here is a selection from the coolers of Aux Dlices
   Bois with serving suggestions.

   1. Black Trumpet Black and horn-shaped. The taste is lively, even
   fruity. Dramatic in cream sauce or risotto.

   2. Bluefoot Streaked with violet. Tasty stems. Good with fish. Adds
   texture to polenta and egg dishes.

   3. Blue Oyster Gray-tinged and mildly flavored. Try in salads dressed
   with hazelnut oil.

   4. Cauliflower Very fragrant. Adds crunch to sauted vegetables or to
   fish filets.

   5. Cep Also called cpes or porcini, these are fat mushrooms with an
   equally fat flavor. Grill with truffle oil, or layer with sliced
   potatoes.

   6. Chanterelle Almost golden. Delicate and delicious sauted with
   hearty chops or roasts.

   7. Charbonnier The cap appears dusted with charcoal. Rich flavor.
   Stuff a chicken with these, or use them whole as a garnish.

   8. Chicken of the Woods Bright yellow-orange. Firm in texture, and
   thus good for grilling.

   9. Crimini The hearty earth-mother version of hom-hum white buttons.
   Great in lasagna, in salad, or stuffed.

   10. Enoki Size-wise, the microchip among mushrooms. Has surprising
   presence when added to salads and clear broths.

   11. Fairy Ring Tiny and delicate, but with good flavor. Saut them and
   serve with roast veal.

   12. Hedgehog Pumpkin-colored and bristly like its namesake. Almost
   fruity taste, with plenty of staying power for stews.

   13. Huitlacoche Sweet and buttery, with a hint of cinnamon; weds well
   with Mexican dishes, omelets.

   14. Lactaire Intriguing shades of rust-orange and copper-green. Deep,
   woodsy, slightly bitter flavor. Enriches soups; stands up to roasts.

   15. Lobster Firm; lobster-red in color. Marinate with oil and
   tarragon, char and slice like steak.

   16. Morel Shaped like a half-open parasol, with pocked skin that
   drinks in cream sauces. Big aroma, especially the dried ones.

   17. Pompon Large and funny-looking, like a pompon. Its mild flavor
   makes it ideal with seafood.

   18. Portobello Another subastantial relative of the button. King of
   the grill  and makes great sandwiches with goat cheese and sundried
   tomatoes.

   19. Shiitake Brown caps and stems. Versatile, with a woodsy flavor
   that seems to go with everything.

   20. White Trumpet Related to the oyster mushroom. Delicately
   flavored. Toss into salads, use as garnish, or gloss with butter and
   tarragon.

   21. Yellowfoot Chanterelle Similar to the black trumpet, but
   yellow-brown in color. Try in pasta sauce (with black trumpets for
   contrast).
                                 Saveur Magazine
                                  Mar/Apr 1995

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