Because they’re really the only thing I took pictures of all weekend. Oops. Melanie and I made all sorts of tasty things for our big dinner at our husbands’ dad’s house, but we didn’t really document anything. You will die when you see the salad Melanie made. Die. She’s promised to make it again for Christmas and post the recipe.
But for now, all I have are these mushrooms. Which are also quite amazing. We have a mushroom monger at the Culver City farmer’s market, LA FungHi (ignore psuedo-psychedelic name and site, pls), and his mushroom selection is sort of mind-boggling. He must have at least 25 varieties, and while he’s definitely on the expensive side, I am always tricked into buying a bunch anyway. In this case chanterelle, maitake, and shiitake:
I made a simple mixed mushroom saute and served them with little olive oil and garlic-brushed toasts. For hors d’oeuvres, that is. There’s really not much that beats butter (lots of butter), garlic, mushrooms, and a handful of fresh herbs. Unless you add a bit of creme fraiche and truffle oil, of course.