I am terribly spoiled. Every week I get a delivery of fresh shiitake and oyster mushrooms from a local grower. I first encountered him at the Rhinebeck Farmer's market, where I became a regular customer. When the market closed for the winter I learned that he delivers to local markets and restaurants weekly, including some here in Hyde Park. My house is right on his delivery route, much to my advantage.
So I am always looking for perfect things to do with my mushroom bounty, not that this is a burden mind you.
Last night I made sockeye salmon with oyster mushrooms in red wine and it was fabulous. This recipe is a new staple in our house as the presence of red wine and oyster mushrooms is pretty much a given and salmon is a favorite as well.
The recipe is from the latest issue of Food & Wine magazine and can be found on the web here.
Comments
3 responses to “What I cooked Wednesday”
I LOVE mushrooms. I just made a great mushroom soup this weekend with mushies from the farmer’s market. Of course, it’s not like living in the country and having them delivered…
Every week? Shitake and oyster mushrooms fresh from the grower? Yes, you are definitely lucky. So’s G, if he got to share that gorgeous meal with you last night. Yummmm!
I’m hoping our local guys go to the woods again and bring back the annual delivery of Chanterelles. . . It’s getting to be that time.
OMG, could you email me an attachment with the leftovers. That looks soooooooooo good. I am going to hit the farmers market this week and see if I can find some oyster mushrooms. My mouth is literally watering. So, the big question, how many points in a serving?
xoxo