Lucid Food_ Cooking for an Eco-Conscious Life - Louisa Shafia [51]
Mushrooms really deserve their own subgenre of foraging. All across America, Europe, and Asia, mushroom hunting is a favorite pastime, and wild mushrooms garner a high price per pound because of their rich taste and powerful medicinal properties. In the United States, mushroom hunting inspires an obsession similar to what some people feel toward sports. There are wild mushroom festivals, clothing companies, and art galleries, and even wild mushroom social clubs.
It’s easy to go online and find mushroom hunting and other foraging resources in your area. In many cities, “wild stalking” classes with experienced foragers are easy to find. Throughout the year there are guided foraging walks through Central Park in Manhattan. Any region where wild mushrooms grow has its own local mycological (the study of mushrooms) society, sponsoring lectures and foraging walks. And many guidebooks are available to help you identify wild foods (see the Resources section for a list of wild foraging books). So go grab a book or take a class and tap into the bounty that is all around us!
Orecchiette with Morel Mushrooms and Garlic Ramps
Orecchiette with Morel Mushrooms and Garlic Ramps
This recipe pairs two foods you might find on a spring hike: morels and ramps, the latter being the wild leeks that grow from South Carolina to Canada. Both have the fresh earthiness of spring, tempered here by the richness of Grana Padano and mascarpone. Buying morels can get expensive, so if you can only afford a few, you can make up for it by adding another portobello or two. If you can’t find the pasta called orecchiette (literally, “little ears”), use small shells or another bite-size pasta.
Serves 4
20 garlic ramps
4 tablespoons olive oil
Salt and freshly ground black pepper
2 cups dried orecchiette
4 portobello mushrooms, diced
2 cloves garlic, minced
15 morel mushrooms, quartered lengthwise
½ cup dry white wine
Zest of 1 lemon
½ teaspoon ground nutmeg
¼ cup grated Grana Padano or Pecorino Romano cheese
Minced fresh flat-leaf parsley leaves for garnish
4 tablespoons mascarpone
Trim the roots from the ramps with a paring knife, and remove any dead skin clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.
Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, about 4 minutes, stirring often. Add the garlic and morels and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.
When the pasta is ready, drain, reserving ¼ cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
Serve the pasta piping hot with grated Grana Padano over the top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with 1 tablespoon of mascarpone spooned on top.
Almond Tofu with Snap Peas and Soba Noodles
Almond Tofu with Snap Peas and Soba Noodles
With baking, the texture of tofu turns satisfyingly dense and chewy. In many cities, you can find fresh and creamy locally-made tofu at farmers’ markets, food co-ops,