Around my house, Thanksgiving calls for flavorful appetizers, Manhattan cocktails, a huge turkey to feed our giant clan, and several side dishes and desserts that we never do without. One of those flavorful appetizers is bruschetta topped with mushroom and melted brie. Fresh thyme – a lot of it – is a key component in this dish and the flavors of all the different components marry together so brilliantly, you'd swear you could skip the rest of the feast and munch on these all day. This appetizer is elegant and rustic at the same time. It's finger food, but it presents beautifully, making it a wonderful start to a Thanksgiving feast. Keep reading for the recipe!
As people all over are becoming more connected to their food, they're understanding that it just doesn't come from supermarkets and corner stores. It comes from the Earth. And instead of strawberry picking or apple picking in a designated area at a farm, they've started to get the hang of picking free fruits, vegetables, and other foods growing wild around their local community. This isn't just out in the country; urban foraging is a trend that's on the rise.
The idea of foraging is nothing new, but what used to be considered a survival skill for Grizzly types is now a trend amongst foodies in cities all over the country. Some restaurants are even employing the help of experts to bring foraged foods to their menus to bump up their seasonal bounty. In the Fall and Winter, mushrooms are on the brain, and it's no coincidence that it's one of the best times to seek out wild mushrooms across the country.
I'm curious to know if you'd be interesting in learning about foraging. Would you ever take a class to differentiate between edible and poisonous mushrooms, or try your hand in general at foraging for wild food?
Source: Flickr User furtwangl
Spring produce may bring to mind images of asparagus and artichokes, but there are plenty of lesser known vernal veggies that are just as amazing as their popular counterparts. Take morel mushrooms. Come Spring, these fungi appear at the edges of forested areas, marked by conical caps and beautifully shirred crevices.
A nutty aroma and meaty texture mean they're likely the most prized mushrooms in the Western world, overshadowed only by truffles. But beware: these fragile fruits, which grow in the wild, are difficult to find, expensive to obtain, and highly perishable. How to work around these challenges, when you read more.
Source: Flickr User frankenstoen
This is so light and flavorful that The Husband is already looking forward to the leftovers. The original recipe is from the latest issue of Sunset Magazine, but I made lots of changes. So really, I guess that means I was inspired by the recipe . . .
If you're an avid hostess like me, a good stuffed mushroom appetizer recipe is a must. Stuffed mushrooms are a classic and crowd-pleasing hors d'oeuvre that can easily be made in advance. While some recipes incorporate pork products like sausage, mushrooms are meaty enough on their own, so I prefer to make them vegetarian-friendly.
My stuffing is a festive red and green mixture of wilted spinach, chopped sun-dried tomatoes, and lots of garlic. Parmesan cheese provides a scrumptious saltiness, while breadcrumbs add a slight but necessary crunch. Since mushrooms release a lot of liquid when cooking, it's important to partially bake them before stuffing; this will ensure that nothing gets too soggy. Ready to learn the method for stuffed mushrooms? Keep reading.
When planning a festive holiday meal like Thanksgiving, it's fun to think about the colors that will grace the table. The deep greens of vegetables, the vibrant red of cranberry sauce, the rich orange of sweet potatoes. And thanks to a side dish like this wild rice with mushrooms, earthy browns and buttery creams will also be a part of the food rainbow.Wild rice takes time to prepare, so consider making this dressing in advance. It's a delicious and easily adaptable recipe, stir in whatever vegetables you have on hand. Cubes of butternut squash or wilted spinach would be welcome additions. Another great thing about this recipe is it's pretty healthful: it's both high in fiber and low in fat. Get the technique here.