There was a choice to use any FungusAmongUs products (The name is laughable, but for mushroom lovers, like me, it sounds like pure joy). It was a tough decision, because I was too intimidated to pick the whole truffle . I wanted it, but it’s not nice to come off as a greedy food blogger. To ask for it means the recipe better compete with a top chef on the food networks. I tried writing recipes incorporating truffles, but they only needed simple (still delicious) mushrooms. For a long time, I was indecisive, because they’re many FungusAmongUs products to choose. The final choice was fair: flavorful dried chanterelle mushrooms and the exquisite truffle mustard .
For the first recipe, dried chanterelles were used in a savory, rustic pie with fresh kale and topped with a creamy parmesan sauce. It’s the same pastry crust used in the Ginger, Almond Pear Pie . The kale went nicely with the dried chanterelle mushrooms. For a last minute ‘wow,’ a parmesan cream sauce was not only drizzled over the pie, it was excessively poured. Next time, I’ll add minced mushrooms to the sauce to intensify the flavor.
The truffle was not chosen, because I recalled the dating advice from an old friend: Never order the most expensive dish on a first date. It’s good dating advice crossing over into my food blog, especially when developing food-related business relationships. If I had chosen the whole truffle, I would’ve felt compelled to use a famous chef’s recipe, because they’re too expensive to make a mistake. Choosing reasonably priced dried chanterelles allowed for stress-free creativity. Just like a first date, it’s better to start slow. Now, what I did with the truffle mustard (see the for a sneak peak) is another recipe publishing later with a FungusAmongUs contest announcement.
Oh, by the way: Happy Pi Day and St. Patrick’s Day!