5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Your mother probably always told you, "Don't judge a book by its cover." She also told you to always eat your vegetables.
Kill two birds with one fungi by eating some of the gnarliest looking vegetables around - mushrooms - with the help of Chris DiMinno, executive chef at Clyde Common in Portland, Oregon.
My Five Most Important Mushrooms and How to Showcase Them: Chris DiMinno
Since moving here to work three years ago, they have become my new favorite mushroom and not just for their price and accessibility. Chanterelles are incredibly versatile. They can be braised, pickled, preserved, puréed, roasted, grilled or even served raw.
Personally, I think they are best seared in a pan, with a crazy amount of butter, shallots and chopped thyme. At this point, they can be paired with anything. They are awesome on top of a steak or tossed into fresh pasta."
To enjoy truffles, I don’t think you have to spend that much to accent your meal. If you really want to splurge, go for the Italian or French black truffles, which are awesomely earthy. I’m a big fan of summer black truffle oil, or truffle peelings; they can add that bit of earthiness to a pasta or vinaigrette without breaking the bank. I also endorse Oregon black truffles in the early spring.
Thinly slice some fresh black truffle and drizzle some truffle oil on popcorn with Grana cheese. You’ll never want buttered popcorn ever again."
3. Chicken of the woods
But I like to treat them simply cooked. Eat them with nothing else. They’re amazing."
Braise them with Madeira or sherry. Add a little heavy cream and some shallots and you’ve got yourself an amazing sauce for a roasted chicken."
I like to clean them, split them lengthwise so you can clearly see the profile and cook them with a meaty fish, like sturgeon or halibut."
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