Always eager though to use other ingredients that are in season to make a more beautiful meal, I have decided that the way I enjoy harvest moon mushrooms is as follows:
- One bunch of harvest moon mushrooms (approx 2 cups when torn to pieces)
- 1 shallot
- 2 cloves garlic
- olive oil
- ghee or butter
- on large tomato
- two handfuls of pinenuts
- Parmesan cheese
- fresh thyme
- Heat sauteing pan over medium heat 30 seconds. Add 1 Tbsp of olive oil and heat for another 30 seconds. Swirl to coat pan. Add a pat of butter.
- Add chopped shallot and saute 1 minute. Add chopped garlic and saute one minute more.
- While this is happening, put on the water for your noodles so you may cook them according to the package directions and they will be ready in time.
- Rinse and tear the mushroom to bite size pieces. (I read that using a knife will only shred the mushroom. I tried it out and they were fine, but there is something earthier and more harvesty about tearing them, don't you think?) Add the mushrooms to the garlic and shallots. Add another pat of butter and saute 2 -3 minutes.
- Throw in a couple of springs of fresh thyme as well as the chopped tomato and the pine nuts. Throw in a pinch or two of salt and grate black pepper over the pan.
- Keep turning this mixture over as it cooks, over low heat, until your noodles are done.
- Drain the noodles, top with the mushroom mixture and a bit of grated cheese.
Harvest Moon Mushrooms
Can you get more poetic
While fighting cancer?
Mushrooms are always indescribable to me, but the high levels of the amino acid glutamine, which is found in these mushrooms, and is the characteristic ingredient of anything described as having an umami flavor (Japanese for delicious) take it out of my hands. This dish is delicious.