| by Cyd
Klein Hold a mushroom in your
hand; feel its springy flesh. Smell its dark, pungent aroma.
Imagine how it will taste – its gills breaking in your
mouth, easily chewed but never liquefied. That one of a kind
texture, flavor, and aroma - makes mushrooms a true culinary
marvel. Add them to anything and a dish now has a strong flavor
base. Add cream to mushrooms, and it’s heaven on earth.
On the subconscious level, mushrooms stimulate
feelings, such as fear and a primal hunger for something wild.
Mushrooms incite these feelings because we have a long and
complex history of interaction with them. Mushrooms, like
tomatoes, were mysterious and scary at first, but have evolved
into a huge industry that mass produces a rather tasteless
product, but is supplemented with authentic, exotic options.
The word that describes the fear of mushrooms is mykophobia.
It is a popular feeling because we still know very little
about them.
Check out Chef Scott Carsberg’s recipes
from his restaurant, Lampreia, in Seattle. He uses
many different types of mushrooms to create his mouthwatering
menu.
|
