Mushroom Feast

What do you do when somebody hands you three large brown bags filled with fresh, gorgeous mushrooms? Get cooking and eating, that’s what. And these weren’t just any old fungi. These bad boys were from Kennett Square, PA., otherwise known as “the mushroom capital of the world.” Who knew a fungus could be so utterly delicious?

I started with the trumpet mushrooms, which I sliced and sautéed in just a splash of olive oil with plenty of freshly ground black pepper and sea-salt. The browned shrooms were then folded into mushroom omelets for breakfast. So good. Sigh. I could use another bite right now.

Trumpet Mushrooms

Trumpet Mushrooms

Sauteed Trumpets ready for omelets

sautéed Trumpets Ready for Omelets

 

 

 

 

 

 

 

 

 

We then enjoyed grilled beech mushrooms for dinner. These were delicious and held their own as a side dish with leftover party food — Chinese BBQ pork and soba noodle salad. I made an Asian soy basting sauce to brush on the shrooms and I look forward to applying the same treatment to all sorts of vegetables on the grill this summer. The tare (basting sauce) keeps in the fridge for a few weeks, so make a big batch and use it liberally on grilled meats and vegetables.

Grilled Beech Mushrooms with Tare Basting Sauce

Grilled Beech Mushrooms with Tare Basting Sauce

Leftovers -- BBQ Pork, Soba Noodles & Mushrooms

Leftovers — BBQ Pork, Soba Noodles & Mushrooms

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