V.18 No.45 | 11/5/2009
We just purchased a half a pound—each—of fresh chanterelles (it is fall, people!). But in a bout of lunch-box paranoia, Evan feared that the mushrooms would shrivel in the fridge and miss their peak. So we minced the beauties and made a mushroom duxelles (say “duke-sell”)—a classic French dish of mushrooms roasted with shallots, fat and wine. Nearly a tapenade, the stuff is versatile enough to work on vegan bruschetta or dress up leftovers.
Music and Movement at Juan Tabo Public Library
Wine Tasting: Offbeat & Interesting Wines at Slate Street Café
Jazz Jam with Stu MacAskie at Shade Tree Custom Cycles and CafeMore Recommented Events ››