Monday, December 14, 2009
This is a heart-shaped shiitake mushroom we picked this morning!
Although Blue Oysters are the mainstay of our growing operation, we also grow shiitake mushrooms. With their woodsy aroma, and robust flavour and structure, they are fabulous for winter stews and stir fries. Today, I cooked a rump roast of beef that was raised by a local farmer and friend. Paired up with some Ontario leeks, carrots and our homegrown shiitake mushrooms, it was a dinnertime feast. Because of their dense structure, the shiitakes keep their shape, even after roasting for several hours, and the flavour they contribute to the gravy is out of this world.
Next time you cook a roast, throw in half a pound of shiitake mushroom caps - you don't even have to slice them up, just remove the stems and maybe cut the larger caps in half. Bon appetit!