Recipe slightly modified from: http://www.eatingwell.com
Sometimes I wonder just how many vegetarian conversions mushrooms have been responsible for. People may decide to omit meat from their diet for ethical or health reasons – But I know a friend who one day completely stopped eating meat, and what convinced him (yes, it was a guy, too) that he could live without meat for the rest of his life was mushroom cannelloni he ate that day.
I don’t plan to become a herbivore any time soon, but if any dish was to makes me seriously question whether I ever need to eat meat again or not, this would be it. Continue reading
Recipe adapted from: Feast – Food to Celebrate Life (by Nigella Lawson)
I didn’t like mushrooms when I was growing up, and I was a fool.
I thought they were slimy and kind of gross, and they always seemed like a “filler” or even an afterthought in sautéed veggies or meaty pasta, which I felt was rather pointless and unnecessary. The idea of truffle being one of the world’s most precious and sought-after delicacies perplexed me more than fish roe and duck liver being the others. Of course I had never tasted truffle at that time, I only knew it was a type of mushroom. And people train pigs to find them in the forest. That sounded as bizarre as “Where the wild things are” to a 9-year old Japanese kid.
Fortunately, my taste bud had caught up to be able to appreciate the fantastic world of fungi by the time I was introduced to this version of mushroom stroganoff. Still, I was absolutely shocked by how delicious this dish came out despite of the recipe’s simplicity when I made it for the first time. Since then I have made this for many, many occasions, but every time, I’m amazed and almost confused as to how only mushrooms and a couple of spices (paprika and nutmeg) can deliver such a deeply rich and complex flavor. And every time, it makes me regret about all those years when I diligently picked out any mushroom slices I could find from my plate to avoid eating them. Continue reading