Hit the Farmers Markets on Saturday!
FORAGE AND FEAST!
It's a good month for oysters, mushrooms that is. They grow up the sides of dead trees, like small shelves.
Well named, they are bivalve shaped, pearly white and nicely ruffled. You may find them when wondering through the woods up north or in town, at our farmers markets. They are far more delicate than the distinct morel, but still taste like mushrooms. Delicious pan roasted with asparagus and or ramps and fiddlehead ferns and spring onions and anything else you can toss into the pan. Use enough oil and some salt, and sear them until they're slightly browned and tender.
If you happen to have a friend with a pizza oven, and the moon is full, be sure to open several bottles of champagne, pull out a seasoned iron skillet and roast these mushrooms to top off that pizza. It is spring. Let the croakers strike up a chorus, kick back and sing along.
Pan Roasted Mushrooms
Serves 2 to 4
1 pound mushrooms - use a mix of oyster, chantrelle, shiitake, and crimini
2 tablespoons olive oil
1 teaspoon coarse salt
Toss the mushrooms with the oil and sprinkle with the salt. Heat a cast iron skillet over hot flame, on a grill or in a pizza oven, then toss in the mushrooms. Cook, stirring occasionally, about 10 minutes, until the mushrooms are nicely browned and tender. Serve right away