Online Photography Workshop + Mushroom Dutch Baby With Roasted Chanterelle Butter - Adventures in Cooking
I’m so excited to announce that I’ve opened registration for my online photography, styling, and branding workshop! It’s the first online workshop I’ve done in over two years, I wanted to be able to teach folks who couldn’t take the time off to attend my travel-based workshops but were still really interested in learning more...
Craving wild mushrooms? I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms.
I think my favorite morel recipes are mushroom cream sauces. The fat in a cream sauce is a perfect flavor vehicle. Morels? Well morels are like the holy grail of mushrooms to mushroom hunters. Concentrate those incredible morel flavors and infuse them in a bit of butter and cream and you’re on the path to making some people very, very happy.