Monday, February 11, 2008

Mushroom Madness

It's been all about mushrooms this past weekend. Pickling them with garlic, dill and tarragon vinegar.
Waiting the recommended 4-6 hours until they are ready.
Eating them as a prelude to this creamy mushroom soup made with dried and fresh mushrooms, chicken stock, goat cheese, potatoes and just a hint of bacon for that smoky flavor.
Recipes later this week. For now, just stock up on mushrooms and dill.

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