I sent my husband out for groceries at Plum Market – cremini mushrooms topping the list. He returned with four varieties of mushrooms, for fear of screwing up. I was delighted, albeit troubled he thought a fungi mistake could precipitate a domestic dispute. (Mental Note: No more slinging sauce-laden whisks in hubbie’s direction.)
I was especially excited with the hedgehog mushrooms, I don’t cook with them often. They have a mild flavor and their texture reminds me of shrimp. I wanted to keep the recipe simple so we could appreciate the subtle attributes of this mushroom varietal.
Hedgehogs are also known as pig trotter mushrooms as they resemble pigs feet. I’m fan of Pig Trotter Soup, which I enjoyed as a child, and think these mushrooms would be a delicious addition to the soup.
Last night’s leftover red wine will work for a marinade and I have a few rosemary sprigs roaming around the back of my fridge; those flavors will be sufficient.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
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