Taste: Cooking in the Moment

Today’s “Taste” segment relies on a few things that I love: a gift from a friend, early morning cooking, fresh fall vegetables and a pretty platter of food. My dear friend (and cooking partner), Corinna gifted me one of her favorite cookbooks last week and I finally got into the kitchen this morning to try out one of the beautiful recipes, Warm Mushroom Salad with Shallots and Sherry Vinegar from Cooking in the Moment by Andrea Reusing. Corinna and I have been gifting each other our favorite cookbooks for at least a few years now and it’s great fun because I’m always inspired by what she’s cooking and what she’s reading in the cookbook world. It’s also kind of a bold move as I have quite a cookbook collection and Corinna is definitely a collector as well, so it takes a bit of detective work to figure out what the other doesn’t have.

This morning was the perfect time to roast the mushrooms as there is a bit of a chill in the air and our house is definitely cozier for it. It’s a really easy recipe that also happens to be exceptionally good; warm mushrooms, toasted croutons and roasted shallots all over a bed of greens makes for serious comfort food on these fall-like days that we are having. I would suggest heading to your farmer’s market this weekend and scooping up all the different varieties of mushrooms as well as some greens and make it on a lazy Saturday to have for lunch with a glass of Italian red.

A beautiful selection of oyster, shiitakes, cremini mushrooms.

The final dish ready to be enjoyed.

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