It’s ‘Shroom Time
Another photo of mine has been featured on a weblog, this time to illustrate a recipe from a local cooking show called A Fork in the Road. You know you want some Shitake Mushroom and Wild Rice Stuffed and Planked Whole Michigan Whitefish. Mmmm…I do like me some fish, and mushrooms make just about everything better. Of course, we use salmon out here, so I’m a bit partial to the salmonoids.
The picure itself is of my pal Marsha’s shitake logs that are now residing (or languishing for the season) in my back yard. They cropped like mad last summer, but have been too darn wet since the rains began (though they’ve since quit in a very unseasonable manner) and attacked by mad, mad squirrels.
I look forward to another batch of fine ’shrooms so I can make more of my corriander infused oil-packed shitakes. Just to let you know, they are the secret ingredient in Matt’s Pasta Salad that he scarfs down like nothing, except perhaps pepperonni pizza. I prefer some ’shrooms, myself.
