Today the Sunday Funday group is celebrating National Poetry Month while sharing a recipe and a poem. What?!?! I have to write a poem?!
Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Stacy is hosting today and she wrote: "Is there an dish or ingredient that makes you wax poetic? For me, it's coffee and I love using it in both sweet and savory recipes. April is National Poetry Month. Share a recipe and a poem about your chosen recipe or motivational ingredient. It can be in any form and as long or short as you like. No stress. Have fun!" Write a poem. Hmmmm...okay.
Here's the line-up of recipes and poems from the group...
- An Ode to Kung Pao Tacos by A Day in the Life on the Farm
- Bacon Queso from Amy's Cooking Adventures
- Chicken Parmesan Pizza by Making Miracles
- Foraging-Shy, a Haiku + Mushroom Ragù from Culinary Adventures with Camilla
- I Cooked for Pleasure: Chicken Fried Bacon by Palatable Pastime
- Tri Color Pasta & Freedom Haiku Poem from Sneha's Recipe
- Vegan Thai Iced Tea by Mayuri's Jikoni
Into the Forest
Years ago I attended a foragers' festival, hoping that it would inspire or at least educate me as to what was edible in the wild fungi world. I have foraged fiddlehead ferns, miner's lettuce, fennel pollen, wild herbs, and other things that won't kill me. However, I steer clear of foraging mushrooms because the stakes are too high.
Attending that festival did not, as I had hoped, bolster my confidence. In fact, seeing all the mushrooms labeled as 'edible', 'non-poisonous', 'poisonous', 'medicinal', and 'toxic' made my head swirl.
There were too many that looked too similar. So, I am still foraging-shy which led me to pen this haiku for Stacy's event in honor of National Poetry Month.
a Haiku by Camilla Mann
Mushrooms out in force
Toxic, poisonous, benign
It's hard to tell which
Last month I was speaking with a friend about a mushroom sauce that she makes all the time for vegetarians. She knows that Jake is mostly plant-based and thought he would appreciate this. She emailed me a photo of the newspaper clipping she has in her kitchen. And I used it as a starting point.
This is a great all-purpose Mushroom Ragù. I used it on top of smashed potatoes; I filled empanadas with it. And, yes, I did just eat it with a spoon. It's that good. I'll definitely be making it again soon. And I just use whatever mushrooms I can find at the store since I'm not confident in foraging mushrooms. If you forage mushrooms, I think this earthy preparation would be amazing!
- 3 Tablespoons olive oil
- 5 to 6 cloves garlic, peeled and minced
- 1 pound mushrooms, brushed clean of debris and chopped
- 2 Tablespoons tomato sauce or paste
- 1/2 cup red wine
- 1 Tablespoon fresh oregano
- 2 Tablespoons olive tapenade
- freshly ground salt
- freshly ground pepper
Heat 2 Tablespoons olive oil in a pan, over medium heat, until it shimmers. Stir in the garlic, 1 more Tablespoon of olive oil, then quickly add the mushrooms. Stir so that none of the mushrooms stick to the bottom of the pan. Cook until the mushrooms release liquid and begin to lose their shape.
Stir in the tomato sauce and pour in the red wine. Fold in the oregano and bring to a simmer. Simmer until the liquid is reduced and thick sauce has formed. Stir in the tapenade and season to taste with salt and pepper.
Use immediately as a pasta sauce or let cool and keep in a clean jar in the refrigerator for up to three days.
That's a wrap for our #SundayFunday poetry and food fest. We'll be back next week as Sneha of Sneha's Recipe leads us in a round-up of fruit desserts. Stay tuned...