Fungus Fever!

Human Highlighter Suit Tally: 8

Our Saturdays are starting to feel sort of familiar, almost as though we have a routine.  We went to the market in the morning—C.C. and Milo know all the vendors at this point, and usually take videos of the lobsters in the tank.  There was an enormous one today.  Then I dropped Milo at a birthday party, and C.C. and I went for lunch at a Japanese place.  She is studying Japan in school, and it seemed like a good thing to do.  I went for a swim at our pool in the early evening—it was empty, which was nice—and had a good, long sit in the steam room.

I know I have written about mushroom season before, but I just can’t get enough of them.  We are in peak season now, and it seems that every time we go to the market there are new varieties.  They are just too good.  Some are meaty and dense, others rich and earthy, and some more delicate.  Tomorrow we are having our home exchange friends for lunch, and will reprise our sautéed wild mushrooms on toast.  We will use the very last of my birthday pig leg for it—we thanked him or her for giving us his meaty thigh as we disposed of it in the organic matter dumpster.  I’m sure that they would be delicious without the ham, too, if you happen to be a vegetarian.

You have to try this recipe.

Sauteed Wild Mushrooms with Ham and Aiolli

(Setas Salteadas con Jamon y Allioli)

3 Tablespoons fragrant extra virgin olive oil

3 cloves garlic, minced

1 piece (3 oz) Serrano ham or prosciutto, finely diced

12 oz. assorted delicate wild mushrooms, wiped with a damp paper towel and sliced      if large

Coarse salt and freshly ground pepper

Chopped parsley, a couple of tablespoons

About 1/3 cup aioli thinned w/water if too thick to drizzle (the Catalans LOVE allioli)

Grilled bread or toast for serving, optional.

1.     Heat the olive oil in a large skillet over medium-low heat.  Add the garlic and ham and cook, stirring, until the garlic is very fragrant, but not browned, about 2 minutes.  Increase the heat to medium-high, add the mushrooms, and cook, stirring, until the mushrooms have released their liquid and are lightly browned, 6 to 7 minutes, adding more olive oil if the skillet looks dry.  Season with salt and pepper to taste, then stir in the parsley.

2.     Transfer the mushrooms to a serving plate or grilled bread or toast, if desired.  Generously drizzle the allioli over them, and serve at once.

Serves 4 on its own as a tapa