His wife could eat no lean.
And so between them both, you see,
They licked the platter clean.
That's a common nursery rhyme that I'm sure you may have heard.
Well, in my case, I would eat no mushroom (well, not exactly no mushroom... I'm okay with the more asiany straw mushroom and black mushroom, although I don't exactly yearn for them either), while a fungus loving friend despised cooked onions, which I just happen to like. So whenever we ate together, we'd pick out and pass to one another those particular ingredients from our plates.
However, in 2009, I ran into a few exceptional fungus filled dishes which give me cause to reconsider my stance. Here they are, in no particular order (okay, changed my mind... in alphabetical order):
> Dante - gnocchi - mushroom ragu, casteirosso cheese, sapa, $14/26
> Newbury College Grand Buffet - sliced mushrooms served with micro-greens and fig jam appetizer plate, $10 for the buffet lunch
> O Ya - GRILLED SASHIMI OF SHIITAKE MUSHROOMS rosemary garlic oil, sesame froth, homemade soy, $24
> Tasca - Carpaccio of roasted portabella mushrooms in a sherry vinaigrette with capers and red onion with roasted red pepper rusks, part of a special three course menu
So, while generally mushrooms still do not cause my heart to go a-flutter... I will no longer allow the inclusion of the fungus as an ingredient to cause me to completely nix a dish from the possibility of reaching my palate. (or basically, mushrooms are now 'eh, okay' with me instead of 'no way Jose!')
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