Comments on: Magic Mushrooms

By: Brown Plate Specials — Last Night's Dinner

Brown Plate Specials — Last Night's Dinner — Wed, 23 Dec 2009 17:50:39 +0000

[...] to both brighten and add a bit of creaminess to bowls of spaghetti tossed with one of my favorite old standbys, a rich mushroom [...]

By: » Move Over Mia, There’s A New Farro In The Spotlight Chef2Chef Community Blog: Featured Chef and Food Blogs

Mon, 25 May 2009 06:17:02 +0000

[...] My favorite way to eat it is with some good quality extra virgin olive oil, chili flakes, garlic and some grated Parmesan cheese. This simple combination really allows the flavors of the pasta to shine through. Some other great preparations are to combine it with a nutty pesto, like in this recipe from the blog The Pink Peppercorn, to serve it with the unusual combination of beets, poppy seeds and brown butter, as is done in this recipe from New York Magazine, or to toss it with a hearty mushroom ragout as suggested in the blog Last Night’s Dinner. [...]

By: Carrie

Carrie — Thu, 02 Apr 2009 15:08:08 +0000

I just found your website and love all of your recipes! This sauce looks incredible, and I love the thought of using it as a pasta sauce. I can’t wait to try it out.

By: Jennifer Hess

Jennifer Hess — Tue, 31 Mar 2009 23:55:19 +0000

Thanks, everyone!

As far as finding dried mushrooms in your local market, our local Whole Foods stocks them in a couple of places – I’ve seen little cellophane packets in the produce section, and in those little plastic pint containers near the refrigerated olives and pickles and imported butters.

By: akaellen

akaellen — Tue, 31 Mar 2009 20:26:11 +0000

Where are the dried mushrooms in the markets? I can’t find them anywhere….am I not looking in the right section? help……

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Sat, 28 Mar 2009 20:41:17 +0000

that pasta… i want it.
i know i’d love it – seriously love it….
great post – inspiring

By: Stacey Snacks

Stacey Snacks — Thu, 26 Mar 2009 00:37:56 +0000

Jen,
I am alone in this house when it comes to the love of mushrooms.
The other eater dislikes them, so I can only drool over your gorgeous ragu.

By: CookingSchoolConfidential.com

CookingSchoolConfidential.com — Wed, 25 Mar 2009 20:40:49 +0000

I love cooking with mushrooms … they are such a wonderful way to add depth to your flavor. Matter of fact, I just sauteed some at school (I’m a culinary school student) to add to a sauce and it did wonders.

Good stuff!

Cheers.

By: Hillary

Hillary — Wed, 25 Mar 2009 19:38:45 +0000

Magic mushrooms can definitely mean something else But, this mushroom “ragu” looks like it’s to die for!

By: Jennifer Hess

Jennifer Hess — Wed, 25 Mar 2009 12:16:28 +0000

Marie – merci!

maggie – I know, right? Even if I don’t use it right away, I freeze it for later. So full of flavor!

Chris – I know I’ve gotten morels in NYC at Whole Foods (both the 14th St. and Bowery locations), and at Garden of Eden. I think I’ve seen them on occasion at some of the Khim’s Millennium locations in Wburg, in those little styrofoam flat packs?

Hi Laura – The little leeks were wonderful – hopefully there will be more! I’m totally excited by all of the little green things cropping up at our market

lo – I absolutely love the farro pasta. It’s such a nice alternative to regular semolina pasta, and works so much better for me than whole wheat pastas have.