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.
The Emerald Mile at Rio Grande Nature Center
Award-winning author and journalist Kevin Fedarko discusses his new book.
Fitness Tracker Dance Class at Studio Sway
Nine Inch Nails • industrial, alternative • Soundgarden • grunge • Cold Cave • darkwave, noise at Isleta AmphitheaterMore Recommented Events ››