Aster Fliers

Oyster Mushrooms Do It Again!

november 9th, 2011

Oyster mushrooms can do anything. They are heavenly delicious as a ragout and, well, in anything. And they cost about their weight in gold, which is expensive for something you're gonna eat. Well, they're worth it, just like almost any good but somewhat expensive food-item. But I did add some button-mushrooms for variety, which turned out great. I just halved or quartered them, and I can definitely recommend it, even when they don't look as cool. Also: oyster mushrooms were the main attraction in the meal from heaven that featured mushroom-rissoto. And then I found a new way to prepare them. Maybe equalling the meal from heaven. It's the only thing I've tried from the books so far, but I'm definitely ready for more. The desert section is astounding (if you ignore some of the tofu-mishaps, I don't like tofu in my chocolate).

The books are spec-ta-cu-lar. Also with regards to health and low-fat, but mostly with regards to taste. Waaaahhh, the taste. It is so fucking amazing. Millennium has 2 books. I wasn't really impressed when we first received The Artful Vegan. I didn't get around to reading it, some of the recipes didn't immediately speak to me, they seemed somewhat farfetched. And then I saw a picture of the kalamari. And had to make them. I did away with the stir fry, and we had it with some rice and the mayonnaise. And that's the brilliance of the millennium cookbook (besides the healthfulness). Almost all the recipes have some component that is outrageously good, and the introduction actively encourages experimentation. For those people looking for something more than a generic recipe to sheepishly follow: get those books, NOW.

Photographing mushrooms pretending to be dead squid is quite the challenge. Photographing that attractively I mean. They don't really do colour, or variety. Just texture. And taste, but I can't capture taste on picture. Go with the Revisited Cashew Mayo, maybe substitute all the vinegar for lemon juice and add zest, and definitely add capers, the mushrooms go wonderfully with capers. But in all fairness, assuming these oysters have anything in common with squid is blasphemy. They do have a chewiness and a deep deep lovely fried taste of succulence, but the squid can't hold a candle to the oyster mushroom. Just remember that. And let the squid swim, swim freely!

A last little note: I will be very busy for some time to come. There's just a lot to design theatrically. I will not abandon you. Expect me around Sinterklaas, maybe earlier. We'll be back to full speed by christmas.

Posts bewaard in: Koken,Kookboeken,Tip