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madbakerThis week's Resolution Recipe: Second of three from the war. Mushrooms in May.
2 lbs various European mushrooms (King's trumpet, tree oyster, Lion's mane, and pioppini)
1/4 cup butter
6 cloves... of garlic
1/2 cup white verjuice
1/2 cup water
3/8 tsp cinnamon
1/2 tsp ginger
several threads saffron
1 tsp salt
Clean mushrooms. Melt the butter in a pipkin over moderate coals. Add the mushrooms and garlic and stir to sauté. Add the verjuice and water, then mix in the spices. Cover and braise over low heat for two hours.
White powder is defined in this manuscript as ginger strained with starch, so I have used straight powdered ginger.
What worked: I thought this was very good and everyone seemed to like it. I made a wilful misreading of the recipe that "cloves" meant "cloves of garlic" and I am sure that improved the dish, because garlic. The verjuice added a nice note of acid without overpowering the dish. While the recipe talks about button mushrooms, using a variety gave a mixture of textures, sizes even when chopped, and possibly flavor.
The mushrooms were trying to scorch at first, so I added the water; by the end the dish was not too liquid-y.
What didn't: I don't normally keep verjuice in the house, as it has a tendency to go bad before I can use it. Several people in the camp had it though.
Will I make it again? Yes, I would like to make this a staple. I will try using the CultPot as a slow cooker, and see if substituting half white vinegar and half water works as well. (I might not want to add the additional water in a slow cooker since it wouldn't evaporate the way it did in the clay pipkin.)
Button mushrooms must be well cleaned, washed, wiped, and placed in a dish or a little pot with butter, verjuice, cinnamon, white powder, six cloves and stewed a long while on a low fire, and add there a little saffron, salt and when they are cooked serve them very hot and also likewise on meat days with a little salted pork fat.
2 lbs various European mushrooms (King's trumpet, tree oyster, Lion's mane, and pioppini)
1/4 cup butter
6 cloves... of garlic
1/2 cup white verjuice
1/2 cup water
3/8 tsp cinnamon
1/2 tsp ginger
several threads saffron
1 tsp salt
Clean mushrooms. Melt the butter in a pipkin over moderate coals. Add the mushrooms and garlic and stir to sauté. Add the verjuice and water, then mix in the spices. Cover and braise over low heat for two hours.
White powder is defined in this manuscript as ginger strained with starch, so I have used straight powdered ginger.
What worked: I thought this was very good and everyone seemed to like it. I made a wilful misreading of the recipe that "cloves" meant "cloves of garlic" and I am sure that improved the dish, because garlic. The verjuice added a nice note of acid without overpowering the dish. While the recipe talks about button mushrooms, using a variety gave a mixture of textures, sizes even when chopped, and possibly flavor.
The mushrooms were trying to scorch at first, so I added the water; by the end the dish was not too liquid-y.
What didn't: I don't normally keep verjuice in the house, as it has a tendency to go bad before I can use it. Several people in the camp had it though.
Will I make it again? Yes, I would like to make this a staple. I will try using the CultPot as a slow cooker, and see if substituting half white vinegar and half water works as well. (I might not want to add the additional water in a slow cooker since it wouldn't evaporate the way it did in the clay pipkin.)
