As the produce selection dwindles at the farmers' market, I am getting creative. Very creative. This week, however, I thought I had finally hit rock bottom. Seriously, what the heck can you do with wild mushrooms and Brussels sprouts? (Again with the sprouts, I know.) Well, apparently, Gourmet has an answer for everything. Hallelujah...some seriously divine inspiration.And gosh, don't these look good?
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6 comments:
great photo, always blog cking out your blog, please see new posting on ours.
best to you
kate
Ever since we went to Salt I've been loving roasted brussels sprouts with LOADS of salt! Yummy! ~MIR
I adore mushrooms as well as brussels sprouts, with chestnuts. I have a wonderful recipe for that if you need any more.
Been on the Gourmet site alot recently too. Found a great ginger scallion egg drop soup recipe I was going to try tomorrow.
love that mushroom photo!
Thank you all!
Michelle ~ I saw that soup recipe in the magazine and it intrigued me as it includes some of my favorite flavors. You will have to tell me how it is!
Iz ~ I forgot about those sprouts. So good.
Janet - those are oyster mushrooms! a little gelatinous when cooked, beautiful on the palette, used sometimes in Thai restaurants in the coconut soup. and yummy in soups, and i'm sure, yes, i'm sure, with brussel sprouts.
xoxoxr
love the blog, love your persistence. it's beautiful.
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