Meat and Mushroom Monday. I’m thinking that Chicken fits that bill as well?

Last Friday after putting in a long day reading, writing and talking about food (yes, tough life :-)), we both realized we hadn’t planned anything for dinner. We have been playing with our not so new anymore water oven and have been sousviding (Yes, I am using the term sous vide as a verb.) most every day. Meat, chicken, fish, vegetables . . . you name it, we have been pretty much sousviding it. But here it was almost 7:00 with nary a plan for dinner. Too late to start sousviding from scratch and all the rest of the meat, chicken or fish were all frozen. And we sure didn’t want to start eating dinner at 10.

I opened the freezer hoping I would come up with some sort of creative concoction that wouldn’t take too much time.

Sous Vide Baby Bellos with Truffle, Parmesan and Black Garlic

Welcome back to Trufle Tuesday! Since we morphed mushroom Monday this week, and since we developed what might well be the single easiest gourmet recipe in the history of gourmet cooking and which involves baby bello mushrooms as well as truffles, we thought we’d share it with you today.  I challenge our readers to find a recipe that has a better ease of preparation to flavor ratio anywhere.

The Natural Beauty of Mushrooms

Welcome to Mushroom Monday!

Words cannot adequately describe just how busy we’ve been at Shami’s Gourmet.  We’re working on something very special for you and unfortunately, our blogging will suffer over the next week or two as a consequence.

As usual, though, we will do our best to not leave you hanging by sharing exceptional content from elsewhere.  Today, we’ve found a beautiful gallery of mushroom photographs by Michelle Lunato.  As a rule, we’re more concerned with how food tastes than how it looks. And where we are concerned with food’s appearance, it’s generally about how it looks on our plate.  It’s interesting and refreshing to appreciate its beauty in nature.

Bon Apetit!

3 Unique Morel Mushroom Recipes You Can Prepare at Home.

Since we have already shared some of the basics of cooking with mushrooms (see our earlier post “Want to Cook Mushrooms Like a Pro? Start with the Basics.“), we now want to focus on the various mushrooms individually. This week we begin with the Morchella, or the true Morel mushroom.

Amongst the most highly prized of all mushrooms, Morels don’t look or taste like regular mushrooms. These honeycombed, capped mushrooms have a smoky-nutty flavor and aroma all their own which is favored by cooks worldwide. When in season, chefs tailor their recipes to highlight and preserve the natural Morel flavor.  Morel mushrooms are affordable enough to be enjoyed quite often, but are also seen as a luxury ingredient for special occasions.

While researching Morels I found not only some really creative recipes, but also some interesting and humorous factoids about this visually stunning tasty tidbit.

Want to Cook Mushrooms Like a Pro? Start with the Basics.

How many types of edible mushrooms are there?

According to www.mushroomthejournal.com, there are around 10,000 described species known in North America alone, but it is likely that there are many undiscovered species. Those that are known probably only represent about 1/3 to 1/5 of what is really out there.