She Eats

Real Food. Locally Seasonal. Bourbonator

  • HOME
  • ABOUT
  • RECIPES
  • WORK WITH ME

She Eats Loudly: Make Room for Mushrooms - Ep 003

March 10, 2014 By Kristy Gardner 4 Comments

Mushroom Recipes

It’s almost Spring time! That means mushrooms are popping into season any minute! In this fungus (fungi?) podcast, Kristy uses her culinary expertise to outline how to identify, procure, store and prepare various types of mushrooms from dried to fresh, from button to truffle (which, btw, isn’t actually a mushroom!). But not the hallucinogenic kind. Don’t do drugs kids - stay in school. Just drink bourbon. Or in the case of this episode, vodka!

 

[button link=”http://sheeats.ca/itunes” size=”large” color=”aqua”]Download on iTunes[/button]

Also get it on Stitcher, Zune and in the Windows Phone Marketplace, or listen below.

Quick & Dirty Basic Mushroom Recipe

Pre-heat a heavy bottom pan over medium-low heat. Drop in 1 Tbsp of olive oil. Add 2 diced shallots & season with coarse salt. Saute until translucent, stirring often. Add a couple giant handfuls of mushrooms, chopped into 1 1/2″ pieces and a sprig of thyme. Add a second Tbsp of butter. Stir well. Turn up the heat to medium. Cook until water has cooked out and the mushrooms start getting some good color on them. Remove whatever is left on the thyme stem. Season with coarse salt and fresh cracked black pepper to taste. Serve.

Resources

FBC2014 - The Food Bloggers of Canada 2014 Food Blogging Conference
Grow your Own Mushrooms - Mother Earth News
Dirty Dozen Vs. Clean 15 - EWG

Mushroom Recipes

Truffled Wild Mushroom Risotto
Oozy Cheesy Mushroom Dip
Chanterelle Leek Risotto
Toasted ‘Shrooms
Leeky Pear Mushroom Toasts
BBQ’d Portobello Mushroom Burgers
Roasted Chicken with Wild Balsamic Mushroom Sauce
Poached Egg Over Creamy Polenta
Baby Cow Piccata with Red Wine Mushroom Sauce

Like eating? Please share:
Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInShare on TumblrShare on RedditShare on StumbleUponBuffer this pageShare on YummlyEmail this to someone

No related posts.

YARPP
« Savory Oozy Mushroom Dip (you want this!)
Fresh Foods Wednesday #73 »

Filed Under: Podcast Episodes

Hungry for more?

Sign up for my newsletter to receive occasional real food recipes, behind the scenes exclusives, seasonal eating & drinking tips, important food blogging tips and everything She Eats!

Italian Bread: Egg and Raisin Bread - Per La Famiglia Cookbook Giveaway | She Eats
White Pizza: Caramelized Onions, Mushrooms + Rosemary Potatoes with Garlic Cream Sauce | SheEats.ca
Classic French Madeleines: Lemon Earl Grey + Vanilla Bean & Dark Chocolate & Almond Dipped - She Eats
Winter Wonder Jam Whiskey Smash Recipe - She Eats
Wild Drinks & Cocktails: Fire Cider Hot Toddy Recipe - She Eats
Super-Stuffed, Cheesy, Bacony Twice Baked Potatoes - She Eats
Argentinian Pesto: Chimichurri Sauce - She Eats
I'm going to write a cookbook! - She Eats
The Most Stunning Quick Pickled Red Onions - She Eats
The Canning Kitchen Cookbook Giveaway - She Eats
#DrinkTheSummer | Lime Blackberry Shrub Cocktail - She Eats
Sauteed Calamari with Smokey, Spanish Red Pepper Romesco Sauce - She Eats

Comments

  1. Kirsten says

    March 10, 2014 at 1:29 PM

    Ok to set the record straighter, my name is pronounced Kir(rhymes with beer)sten!
    My conference advice, from non-food blogging conferences, is not to schedule anything extra (don’t plan to do X, Y, or Z) in addition to the conference each day. You leave yourself open to spontaneous stuff with your fellow attendees or have downtime to process all that you’ve learned.
    And get some exercise in there.

    Reply
    • Kristy Gardner says

      March 10, 2014 at 1:41 PM

      Excellent. Thank you Keeeeeersten! 😉 Hard to know when we type all the time and never actually talk! thank you!

      P.S. Thanks for the conference advice! Will certainly do!

      Reply
  2. Teresa Blackburn says

    March 11, 2014 at 8:05 AM

    Love, love these new podcasts Kristy….so much fun to listen to as I am dashing off to my photo shoots early in the mornings. Great idea from a great idea woman!

    Reply
    • Kristy Gardner says

      March 12, 2014 at 7:41 AM

      hehehe - thank you Teresa! I’m glad you’re enjoying them! I work hard (for an entire day - must cut that down) to make them happen and am having a blast - so happy to hear I’m not the only one! Have a really great week! xo!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

| OH HEY |

I'm Kristy.
Writer | Photographer | Bourbonator.
I eat local, drink seasonal, make pasta from scratch, glamp, watch Ghostbusters, love pigs, design websites, say fuck a lot, drink good wine and tell bad jokes.
Cooking With Cocktails drops Fall 2016! (Countryman Press)
Read more →

  • 
  • 
  • 
  • 
  • 
  • 
  • 

| Stuff Me in Your Inbox |

Sign up for occasional real food recipes, behind the scenes exclusives, seasonal eating & drinking tips, important food blogging tips and everything She Eats!

| past issues |

| Who’s Hungry? Recent Recipes |

Super-Stuffed, Cheesy, Bacony Twice Baked Potatoes - She Eats
Argentinian Pesto: Chimichurri Sauce - She Eats
The Most Stunning Quick Pickled Red Onions - She Eats
#DrinkTheSummer | Lime Blackberry Shrub Cocktail - She Eats
Sauteed Calamari with Smokey, Spanish Red Pepper Romesco Sauce - She Eats
Gin Old Fashioned Cocktail Recipe - She Eats

| #SheEats Insta-Style |

 You guys, it's rhubarb season. And the only thing better than rhubarb in pie, is rhubarb in booze. Sparkling Rhubarb Shrub Recipe: 1 Lb fresh rhubarb, sliced into 1/4" pieces 3/4 C organic cane sugar 1/2 C white wine vinegar 2 C soda water Optional: good quality silver tequila like Patrón (depending how boozy you want your drinks) To garnish: Limes, fresh mint and/or additional rhubarb 1. Place rhubarb and sugar into a bowl and toss well to combine. Using a muddler or potato masher, grind it all together. This helps speed the maceration process along. Cover and place in the fridge for about 3 days. 2. After 3 days, remove the mixture from the fridge and strain the liquid through a fine mesh sieve. If there's any leftover sugar on the rhubarb solids, just place a second bowl under the strainer and pour the liquid back over the rhubarb to get all the sugar remnants. You may want to squeeze/press on the rhubarb to ensure all the liquid is extracted. 3. Pour liquid into a dry, clean mason jar and add vinegar. Cover and shake vigorously to combine. Place in the fridge for 1 week to allow the flavours to mingle. Shake occasionally. 4. After a week, pour 2 shots of good quality tequila into a glass along with 1 shot of rhubarb shrub. Fill the glass with ice and top with soda water. Serve with a wedge of lime, some fresh mint or rhubarb stalk. 5. Drink.  Friends, loves, lovers. I know you adore bread. And Italian food. And carbs in general. Because if you didn't, we wouldn't be such tight besties. 4Life, yo. And because you love them so much I though I should let you know that you have only 37 hours left to hit up the blog and enter to win a copy of Per La Famiglia Cookbook signed by author @eriscooking, a Set of Three Microplane Elite Graters/Zesters (Fine, Coarse, and Star Blades), and a Gnocchi Board. Oh yeah, and visit the other 14 do-hosting bloggers creations. One word: Yum. The link is in my profile so click on over and enter before you miss out. Also: Did I mention bread?  #perlafamiglia #perlafamigliabloggers #cookbooks #giveaway #whitecapbooks  ...I think I got carried away. By the tequila. #BottomsUp #CookingWithCocktails #CookbookComingSoon #margaritaville

Copyright © 2016 · Website design by Peppercorn Creative