Oyster mushrooms, their ruffled gills crushed.
Sauteed in ginger-spiked butter.
A showering of parsley at the end.
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A sometimes misguided, but (hopefully) always delicious journey into healthful, natural food.
- Lucy
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3 comments:
Where do you get your 'shrooms, Lucy? I've never gotten oysters THAT white, THAT fresh. They've always been a bit dingy and a little too moist. Perfectly good, but not star quality.
These ones came from the grocer next door. I check in there almost everyday in the hope that something fantastic jumps out at me, but am often disappointed (he's not organic I'm afraid). Luck of the draw sometimes!
I have seen beautiful shell-pink ones, no bigger than a fingernail. I'd love to find them again some day.
These oyster mushrooms are absolutely perfect! They looks so lush and creamy; I'd love to add some to my Asian stir-fry tonight!
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