Q: Mushroom Matching
Posted 19 August 2002 - 10:07 AM
Posted 19 August 2002 - 11:14 PM
Pine mushrooms are almost in season and I've prepared them numerous ways. The latest dish was carpaccio, using a Japanese mandolin. I'll probably give it a try with some duck ham (cured and air dried duck breast) the strong flavour of the ham works well with such a pungent mushroom and some organic olive oil
The Squab dish is also benefiting from the chantrelles and comes with a caramelized shallot and foie gras ravioli, finished with a Madeira jus.
The list could go on and on, wild mushrooms are a favourite of mine.
Posted 24 August 2002 - 04:48 PM
When you refer to your local pine mushroom, is that the same as the tasty and elusive matsutake? mmmm...