V.18 No.45 | 11/5/2009
By Evan George and Alex Brown
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.
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
Then and Now: Rediscovering Route 66 Opening Reception at KiMo Theatre Gallery
View the work of internationally recognized Laguna photographer Lee Marmon, New Mexican photographer Sondra Diepen and New Mexican painter Carol L. Adamec. Runs through 6/25.
Fighting Scherloderma Fundraiser For Keanon Strong at Flying Star Café
Ese • The Dying Beds • punk • Violent Dishord at Moonlight LoungeMore Recommended Events ››