Creamy Giant Puffball and White Wine Pasta

A couple of weeks ago, I had an absolutely amazing week, with multiple high points for all of my hobbies. First, my husband and I took a long weekend (Saturday-Monday) to central Texas, doing a lot of rock hounding at the famous Texas Slab in Kingsland, looking for material to keep the tumblers running. Along the way we visited one of our favorite distilleries, Flannigan's, and did some fossil hunting along the highway roadcuts outside of Gatesville. We ended up finding some nice (if incomplete) rudist fossils and blue chert in the Gatesville area and a whopping 61.8 lbs of rocks for tumbling, mostly a mix of cherts, iron-stained quarts, jaspagate (including a spectacular root-beer nodule) and--one of my favorites--hematoid quartz. We also found a few interesting rhyolites, mica-rich rocks, and others I couldn't identify.  

On our way back home we went hunting for Texas llanite, a rare porphyry stone that's only found on one ridge in central TX. The ridge (called the Llano uplift) represents the movements of the tectonic plates over a geothermic hotspot. Llanite is the result of volcanic activity creating rhyolite with bubbles in the stone that would later fill with blue quartz and feldspar--truly gorgeous. Most of the ridge is on private land, but there is just one public access point on TX state highway 16, pretty much exactly 10 miles north of the junction between 16 and 19 in the city of Llano. The rocks are hard, but after a few hours of grueling labor we had about 5lbs of llanite to bring home. All-in-all I achieved all my rock hunting goals, except we didn't find any petrified wood.  

Then on Tuesday, while raiding in World of Warcraft, I finally got the bow off of Prince Malchezaar in Karazhan, giving my hunter the best weapon she can use in this phase.
Then finally, on Thursday the 23, I got lost while trying to pick up Italian during my lunch break and ended up stumbling upon the absolute motherlode of Calvatia craniiformis, aka the skull-shaped giant puffball mushroom. 

When I say the motherlode, I'm talking an enormous fairy ring of the mushrooms with over a dozen full-sized specimens that covered an entire yard. Having received permission to harvest (and after confirming that no fertilizers had been used) I decided to take 4: The very largest, a nicely large one that seemed quite firm, and two youngish and very firm, softball-sized specimens. There we also a myriad of babies (roughly golfball-sized) that I left to grow up so I could harvest them the next week. 

Our First Puffballs in Texas

When my husband and I lived in NJ, puffballs were one of the most common mushrooms we'd encounter, though the giant puffballs (Calvatia genus) were rare. Mostly we would find the small gem-studded puffballs (Lycoperdon perlatum) or pear-shaped puffballs (Apioperdon pyriforme, formerly known as Lycoperdon pyriforme). We would frequently find dozens, nearly 100, in a single place. We found so many we rarely even photographed them, and--to be fair--this was before we owned smartphones. 

With regards to the giant puffballs, we'd only ever found a few. We found a cluster of 6 monstrously-sized Calvatia gigantea along NJ route 21. Since 21 is one of the most famously polluted areas in the Northeast USA, we didn't eat those. I found a fair number of Calvatia cyathiformis (purple-spored puffballs) over the years, but only ever felt a couple were in safe areas and received permission to harvest. 

However, since moving to Texas, puffballs, both small and large, have completely eluded us, though we did find several in while on Vacation in Puerto Rico. We had no way of cooking them or bringing them home and so let them be. 

About the Recipe

This dish is the evolution of one of my favorite meals I would cook while in college. In high school, one of my friends gave me a semi-gag gift, a lore-book called "Leaves from the Inn of the Last Home". The Inn of the Last Home was a tavern in the Dungeons and Dragons world of Krynn. Encompassing trivia, character backgrounds and, strangely, a cookbook section. The cookbook included recipes that--while not exactly world-class in terms of flavor--were generally very easy and quick to make, perfect for someone just starting out on their own. 

The recipe that inspired this dish was called "Shrimp Tarsis". The name was itself a joke, as in the lore of the books, Tarsis had once been a city on the sea, but a cataclysmic event sundered the world and left Tarsis inside a desert. The citizens adapted and converted their famous recipes to utilize fowl and game, rather than fish and shellfish. The original recipe called for turkey breast, but overtime, I adapted my own versions for mushrooms, particularly puffball mushrooms, though the change does make it take a lot longer to prepare. 

Creamy Giant Puffball & White Wine Pasta Recipe

Serves 4 as a main course | Approximately 45 minutes prep + cook time

• 1 lb pasta of your choice
• 6-8 cups of puffball mushrooms, cut or broken into rough shapes, approximately 3/4 of an inch by 1 inch by 1/4 inch
• 2 medium shallots, diced
• 1 cup semi-dry, drinkable white wine
• 1 cup heavy cream
• 3 tbs flour
• 1 stick butter, 8 tbs/8 pats
• 3 cloves of garlic, minced
• 1 tbs garlic powder
• 1 large lemon, zest and juice
• Salt to taste
• Olive oil

1. Start the pasta according to package directions. When you drain the pasta, reserve 2 cups of the cooking liquid. 
2. Mix the wine, lemon juice and lemon zest and set aside. 
3. Add 4 pats of butter and a glug of olive oil to a large skillet over medium-high heat. 
4. Once the butter and oil are hot, add the mushrooms and increase the heat to high. Continue to sauté the mushrooms, moving constantly, until they have released their liquid and are toasted brown all over, around 20 minutes. Add additional oil if needed but be circumspect. The mushrooms should release liquid making extra butter not needed. 
   
   
   
   
   
5. Once fully browned (see above) remove the mushrooms from the pan and set aside in a large bowl.
6. Add the minced shallot minced garlic and 1 tbs of butter to sauté pan and reduce temp to medium. Sauté until translucent and fragrant, stirring constantly.  
7. Once the aromatics are cooked through, pour the wine/lemon mix over them and deglaze the pan by using your wooden spoon to scrape up all the browned mushroom bits from the bottom of the pan. 
8. Bring the mix to a boil and boil for 1 minute, then remove from heat, and pour the shallot mix over the mushrooms. 
9. Add the remaining 3 tbs of butter to the sauté pan and melt over low heat. 
10. Remove from heat and whisk in the flour, a sprinkle of salt and garlic powder until smooth. Taste for salt and seasoning and adjust as needed. 
11. Pour in the heavy cream and the reserved pasta liquid and return to stove over medium-low heat. Sauté--stirring constantly, and I mean constantly--until you have a perfectly smooth, creamy sauce. 
12. Mix together the pasta, the sauce and the mushroom shallot mix over low heat and heat through. Serve immediately with a sprinkle of parsley (optional). 

Curly dock rollatini | Vegetarian cuisine with foraged ingredients

This foraged take on Italian American rollatini comes together much quicker and easier than any eggplant dish could ever dream of. It's quite tasty too! 

Rollatini is an Americanization of the word involtini, which is apparently Italian for "small bundles," an accurate description of the dish. 

Regardless of what you call them, when you swap the eggplant for curly dock you don't have to bread or pre-fry the rolls, cutting calories from breadcrumbs and oil. More important to me, it cuts over 20 minutes (more like 30) off the cook time! 

But this dish comes together FAST. Almost too fast, to be honest, as it can be easy to over-cook the curly dock leaves. They are no less delicious overcooked, but the texture is more pleasing when it's just a little bit toothsome. 

For this reason, the recipe works best if your curly dock leaves are largely the same size, thickness/toughness, and maturity, so they all cook together the same amount. 

Wild garlic

Curly dock rollatini with wild garlic & horseweed

Serves 4 as a main course

8 large, mature, curly dock leaves *

15 oz. ricotta cheese 

1 cup shredded mozzarella, divided

3 cups tomato sauce, homemade or store bought 

~ 10 wild garlic stalks with bulbed heads, minced *

6 - 8 horseweed leaves, minced *

5 fresh basil leaves, thinly sliced

1 tsp. garlic powder

1 egg

Salt to taste

Olive oil, optional

1. For around 1 minute, lightly cook the minced garlic in a drizzle olive oil over medium heat, stirring constantly to keep from burning. Use the same pan you will cook the meal in. This step is optional. 
2. In a medium or large bowl, mix the ricotta, half the mozzarella, wild garlic, basil, egg, garlic powder, a pinch of salt, and horseweed.
3. Rinse your curly dock leaves carefully. Don't trim the petioles (leaf stems). Spread the curly dock leaves out and coat thinly (1/4 inch) with the ricotta mixture. 
   
   
   
   
   
4. Starting with the narrow end, roll your leaf up on itself till you have a little bundle. Wrap the petiole loosely around the bundle.
   
   
   
   
   
   
5. Place your bundles in the pan, petiole side down. Generously pour tomato sauce over and around the bundles. Cover the pan and simmer over medium-low for 10-15 minutes, or until petioles are tender. 
   
   
   
   
   
6. In the last 2 minutes of cooking, uncover and sprinkle the remaining mozzarella cheese. (Though, of course, I forgot to do this.)
7. Remove from heat and serve immediately.  Also makes good leftovers!

You can use skim or part-skim for the ricotta and mozzarella. 

* You can substitute 4 cloves of regular garlic for the wild garlic, and oregano for the tarragon. Unfortunately, there is no substitute for the curly dock. For this recipe, I recommend leaves that are 10-14" long and at least 3" wide at the widest part. 

When it comes to portion size, it's important to remember that these rollatini have a larger cheese to vegetable ratio than traditional eggplant rollatini, as the leaves are thinner. 2 rollatini should be a portion size, and pair nicely with a side salad. 

Purslane cucumber avocado yogurt gazpacho

As mentioned in my last post, my husband and I have a semi-wild, semi-cultivated space in our front yard that is covered in edible plants, both planted and wild. 

One of these plants that basically edges the entire length of the space is a favorite of mine--purslane! 

Purslane is one of the most nutritious wild plants that one can forage. It's a succulent native to North Africa and the Mediterranean, but has become either naturalized or invasive (depending on whom you talk to) in the southern United States. 

Purslane forms dense mats, becoming a succulent groundcover

Purslane has one of the highest concentrations of magnesium you can find in a plant, higher than spinach. It also has high levels of various anti-oxidants, calcium, sodium and Omega 3 fatty acids. It's actually one of the only terrestrial plants that has Eicosapentaenoic acid (EPA) fatty acid, most commonly found from animal sources. Generally vegan supplements use algae to provide this nutrient. However, purslane doesn't have enough of it to support your body's need all alone. It's just a fun fact!

Purslane also has high concentrations of oxalic acid, and so it shouldn't be eaten by those with liver or kidney disorders. 

I have a post all about purslane, including how to identify it, click here.

Personal story time

One of our many thriving basil plants 

Last Friday I had to undergo a total thyroidectomy. I am in recovery and doing extremely well. For example, I was given 7 days of double-dose  painkillers (omg!) but only ever took one pill at a time, and then only for 2 days. 

I've had to sponge bath since Friday though, and I am desperately looking forward to my first shower since the surgery. By the time this posts I expect I will finally have had one, I can shower again on Wednesday. My hair is a greasy mess, I can't seem to get it clean with a sponge bath. 

Anyway, I was told that I would need at least a week of cold, soft foods only, so the weekend before last I took some time to prepared a bunch of cold soups I could put in the freezer, and this gazpacho was one of them. Because I was freezing it, I didn't actually add the yogurt when I made it originally. Instead I mixed it in after defrosting. For this reason, my yogurt measurements might be a bit off. 

While mixing the soup, I was originally going to add cilantro, but tasting it as I was making it, I knew that was the wrong choice. I wondered out to the herb garden and decided that the freshness and subtle sweetness of Italian basil was required. 

Fortunately, the basil has been growing like mad this year. We have 6 very large, very full plants, despite making pesto every other weekend. 

Purslane, cucumber, yogurt & avocado gazpacho recipe

Serves 6-7 as a side or starter. Recipe can be halved

• 4-5 cups of roughly chopped purslane, about 1 large colander full
• 3 English cucumbers or 8 Persian cucumbers, roughly chopped
• 4 large avocados, just ripe or slightly underripe, skinned, seeded, and roughly chopped
• 1 medium lemon
• 8 medium fresh basil leaves
• 2 cups of water or unseasoned vegetable stock
• 1 clove of garlic, sliced
• Salt and pepper to taste
• 5 cups of yogurt

Healthy green marinara with sow thistle

Those of you who follow me on Instagram might remember seeing the image I shared of my green marinara sauce last March, when I promised a recipe to follow on my blog soon. 

And then I did not do that. 

But better late than never, as they say. A warmer than usual February has triggered the earliest spring plants to sprout, including one of my annual favorites, prickly sow thistle. 

Early spring prickly sow thistle, picked last Friday

That vivid green color is all natural

I really, really love this recipe. Unlike a pesto, this is completely vegan (unless you add cheese on top). It's also low in fat, since oil isn't a key ingredient. And each serving is also a full serving of leafy vegetables! That last point is especially important since sow thistle is incredibly nutritious, rich in potassium, calcium, magnesium, iron, zinc, selenium and a number of important vitamins. 

It's really surprising how creamy this sauce is, considering that it has no cream, milk, coconut milk or cheese. 

Garlic lovers creamy wild garlic parmesan chicken. Foraging recipe.

I love garlic. Most people do, it's one of the most universally utilized spices in all global cuisines. Did you know that humanity is actually specially ADAPTED to love garlic? Most animals are repulsed by the smell and taste of Alliums (the genus that contains both garlic and onions); the pungency is actually a defense mechanism of the plant. And it's a good defense! Against anything except humans that is. Even in people, the smell illicits the same physical reaction as pain: it makes us cry. 

Garlic cultivation dates from at least 4,000 BC, coming out of Far East Asia, however it was almost certainly gathered/foraged much, much earlier, at least 2,000 and perhaps 4,000 years before that.

But why? Why would we eat a plant that illicits a pain response when we smell it?

Well, the entire plant is edible, relying on the smell/taste for defense, rather than poisons, thorns, etc. It's also one of the earliest spring greens to appear, and probably was initially sampled for this reason--little else was available. When our ancient ancestors found that the green part of the plants were non-poisonous, they probably would have sampled more, including the bulb. The bulbs of Alliums would have proven to be an essential resource for early hunter/gathers, as many are full of calories in the form of carbohydrates and sugars. 

Post-flowering garlic bulbils have all
the garlic flavor but don't
need to be peeled

Furthermore, after flowering, garlics and onions grow above-ground clusters of bulbils/bulbettes, which are also filled with essential carbs and sugars. Like nuts, berries and other fruit, these bubils are a source of calories and nutrients that are easy to harvest. In a hunter/gatherer society, calorie deficiencies are death. If you burn more calories to GATHER food than you gain, you will die. 

Which brings us to this recipe.

Right now wild garlic is producing the post-flower bulbils, which are perfect for the lazy garlic lover. 

Why dig when you can pick? Why chop when you can prepare whole? And, my favorite, why peel freaking garlic bulbs which I hate and takes so much time and frustration, when you can pick garlic bulbils. 

Garlic bulbils are the bomb because they have fantastic garlic flavor and don't have to be peeled! 

You're gonna need a lot more garlic

Lazy garlic-lovers creamy garlic parmesan chicken

Serves 4-8, total time about 40 minutes. 

2 lbs skinless, boneless chicken thighs (or breasts)

2 cups chicken stock

1 1/2 cups garlic bulbils, flowers and stalks, unpeeled, clusters broken up

1 cup heavy cream

1 cup shredded parmesan cheese

3 pats of butter

3 tbs. flour or almond flour

Salt & pepper

Olive oil

Parsley, optional

1. Heat olive oil over medium-high heat in a large, flat-bottom pan. I used my favorite 5 quart sauté pan. 
2. Lightly dredge the chicken in flour or almond flour, and add to the hot oil. Fry both sides until browned, about 5 min per side. I used the browning time to break up and lightly chop the garlic. Remove the chicken from the pan, and set aside on paper towels. 
3. 
   Add the garlic and 1 pat of butter to the pan, with more oil if needed. Sauté, stirring constantly, and scraping up the bits of chicken in the pan, until garlic is fragrant, translucent and browned. Because these garlic are inside their skins, you can let them get brown or even a little blackened and they will taste like garlic you roasted in the oven -- fantastic!
4. Reduce heat to medium or medium-low. Pour in the chicken stock and heavy cream and stir completely. Add in the parmesan cheese and stir once more. 
5. Return the chicken to the pan, and settle as far into the broth/cheese mix as you can. 
6. Cover and cook over medium or medium-low heat for about 10 minutes, then flip the chicken and cook for another 8 minutes or so. Test for doneness. Stir in parsley, if using, and cook for one minute more. Remove and serve immediately. The sauce is also great on roasted veggies and potatoes.

Keto teriyaki steak rolls with curly "docksparagus" and garlic scapes

The long flower stalks of curly dock
can be cooked like asparagus

Curly dock, Rumex crispus, is one of the most versatile and abundant wild plants around. The broad, vitamin-rich leaves are the most-known part of the plant, and can be used like spinach or kale. 

As a biannual plant, curly dock produces only energy-gathering leaves over its first growing season. During the second season, the plant will shoot up a central stalk that will flower and eventually go to seed. 

These stalks are a very tasty and unique vegetable, similar in texture to asparagus, but with a sour/tart flavor, more pronounced than the leaves, but less than lemon or rhubarb. Due to the look and the texture, foragers sometimes call this part of the plant "docksparagus".

For dinner last weekend used  made teriyaki-marinated, steak-wrapped wild veggie bundles, topped with a teriyaki glaze, inspired by negimaki. I used docksparagus, wild garlic scapes, and some bell peppers for color and texture. The rolls were very easy and quick to put together, not counting marinade time, with a pretty early clean up as well. 

You can even do the bulk of the work (preparing the marinade) in advance, and store in the fridge.

They came out delicious, while still being healthy: low calorie, keto / low carb, full of nutrients, and dairy-free. 

Using the bulbils of wild garlic is super easy:
no peeling required!

I opted to use wild garlic bulbils (i've been calling them bulbettes al this time) heads instead of store-bought garlic here. I love using this garlic stage, it's so easy. The skins on the garlic bulbils are so incredibly thin you don't have to peel them for cooked applications, just mince everything -- bulbils, skins, flowers, stalks, flower stalks -- together and use in place of commercial garlic.  

Teriyaki steak rolls with wild plants 

Makes around 12 rolls 

2lbs sirloin, flank, top or bottom round, sliced to 1/8 thick

24 long, thin docksparagus stalks, remove tough or dried-out leaves

1 red, yellow or orange bell pepper, or 2 half peppers for variety 

Around 36 wild garlic scapes&

For the marinade / glaze

Beef stock 3/4 cup

Soy sauce 1/2 cup

Rice wine vinegar 1/2 cup

Garlic chili oil 1/4 cup, more or less for your spice level

Olive oil 1/4 cup

Sesame oil 2 tbs

Whole bulb garlic or equivalent wild garlic, minced 

2tbs fresh grated ginger

1 tsp white pepper 

1 tsp. corn starch or other thickener

1. Mix all marinade ingredients together in a large bowl or 9x12 baking pan. 
2. Add in the sliced beef and marinade at least one hour, or overnight. Marinade in the fridge if marinating longer than a couple of hours.
3. If you've marinaded in the fridge, remove and allow the beef to come to room temperature before cooking
4. Preheat the oven to 375.
5. Cut the docksparagus and garlic scapes into spears around 4inches long. Slice the bell peppers into long strips. 
6. Line a baking sheet with parchment paper. Remove the sliced beef from the marinade and lay out on the parchment. Do not discard the marinade

   

   Next time I would only use garlic scapes inside the rolls, 
   no garlic heads with bulbils

   
   
7. Place a mix of veggies on each strip of beef. I used 2 bell pepper slices, 3-4 docksparagus spears and 3-4 garlic scape pieces.*
8. Roll the beef around the veggies and fasten with a toothpick. Repeat for all beef slices. Drizzle with marinade. 
   
   
   
9. Roast in the oven for 15 minutes, then flip each roll and roast for another 10 minutes. 
10. While the rolls are roasting, bring remaining marinade to a rolling boil over high heat. Boil for at least 2 minutes. 

    

    For real though, remove the toothpicks before serving. 
    Don't make the same mistakes I did

    
    
11. Mix 1 tsp. Corn starch in a small amount of water. Add to the boiling marinade and reduce heat to medium. Allow to thicken, stirring, and remove from heat. 
12. Remove the rolls from the oven, plate, REMOVE THE TOOTHPICKS and cover with the teriyaki glaze. Serve hot.

*Special note about the wild garlic. Right now north Texas wild garlic is in a variety of stages: garlic scape (one enclosed bulb at the top of the stalk), flowering and bulbils, the post-flowering mini-bulbettes at the top of the stalk. The bulbils are excellent in the marinade or in any other minced application, however, they are too thick to cook all the way through if you use them (as I did) inside the rolls. Next time I will definitely keep to the scapes inside the rolls and the bulbils only in the marinade, as they were just a bit undercooked inside the rolls.

Obligatory note on curly dock. Rumex crispus contains substantial amounts of oxalic acid. While there are many commercially grown plants that contain oxalic acid, curly dock may have a larger content. Oxalic acid should be only eaten by healthy people in moderation. (If I do a meal prep with curly dock, I will generally only eat the meals every other day, rather than every day.) People with kidney or liver issues -- especially a tendency for kidney stones -- should avoid oxalic acid, as should breast-feeding women, it can have a laxative effect that can be passed to the baby through the milk. 

Chickweed frittata with prosciutto, potatoes and shallots. High protein, gluten-free foraging recipe.

Happy New Year everyone!!

I hope you've had a fantastic holiday season: safe, healthy, fun and full of family and friends. 

For us, Texas has been magnificently warm, with temperatures in the 60s and even into the 70s throughout the month of December. 

As a result, the plants have been seriously confused as to season, with many spring plants sprouting and even flowering. The strangest I've yet seen are violets in flower!

Foraging has been superb, when I can get to it. A major project at work has kept me working late, and sometimes even weekend overtime. 

One of my favorite, generally spring-only ephemeral plants -- chickweed -- has been coming up in large patches or dense matts everywhere. 

Chickweed is delicious, one of the few wild greens that I will eat both fresh or cooked. It has a flavor like spring peas, with a hint of sweet corn and Boston lettuce. When you cook it it becomes slightly herbal, like spring onions. A very versatile plant, no one I know who has tried it has disliked it, making it great for new foragers. 

A quick recipe for today: a decedent frittata. This time I've made it properly, starting everything over the stove and only finishing in the oven. Previously, I've often made frittatas in the oven-only, which saves time and cleanup, but at the cost of flavor. 

This recipe is delicious, easy to do (though somewhat time-consuming), gluten-free, high in protein and great as a main course for breakfast, brunch, lunch or dinner. 

Chickweed frittata with prosciutto, potatoes and shallots. 

Prep time: 10 minutes, cook time: 45 minutes. Serves 4-8 as a main course. 

6 eggs

4 cups of roughly chopped fresh chickweed

3/4 lb of prosciutto, diced

1/2 lb fingerling potatoes, chopped bite size

3/4 cup of sliced shallots

4 cloves of garlic, minced

1/4 cup heavy cream

5 oz. grated hard cheese (asiago, parmesan, etc.)

1+ sticks of butter

Salt, pepper, ground celery seed

1. Lightly salt 8 cups of water and bring to a boil. Once boiling, add your chopped potatoes and reduce heat to a slow boil. Continue until potatoes are soft, then drain.
2. In a separate bowl, whisk together eggs and heavy cream. Set aside. 
3. In an oven-safe 11" sauté or cast iron pan, melt 1-2 pats of butter over medium-high heat. Add in your sliced shallots. Sprinkle with salt and celery seed and cook, stirring often, until shallots are translucent and beginning to brown. 
4. Add in your garlic, and more butter if needed. Continue to sauté until shallots are fully caramelized. 
5. Add the prosciutto and sauté about 5-7 minutes until the meat has softened. Add in the cooked potatoes, season with ground black pepper and celery seed, and stir. 
6. Working in batches, stir in chickweed. When each batch wilts you can add in more. 
7. The chickweed will release a lot of liquid. Make sure you cook, stirring frequently, until all the liquid has dried. You can increase heat to do so. 
8. Reduce heat to low. Stir for about 10 minutes to allow the temperature to reduce.
9. Add in 4 oz. of your grated cheese, stir to mix until melted. 
10. Slowly pour in your egg and cream mixture. Gently stir the pan, once or twice to allow the eggs to fill in around all the ingredients. 
11. Continue to cook over medium-low heat, without stirring, until the eggs are fully cooked. You can occasionally turn or shimmy the pan over the heat. 
12. Preheat the oven to 400 degrees. Top the cooked egg mixture with the remaining grated cheese. Bake in the oven for 5 minutes, until cheese melts. Remove from oven. 
    
    
    
13. Raise oven temperature to a broil. Return frittata to the oven, and broil for 3-5 minutes until cheese is browned and bubbly. 

Enjoy! My pictures really don't do this dish justice!

Mushroom bacon with foraged wild oysters. Vegan, keto and oven-fried.

Super short but oh-so-delicious post for you today. 

Oyster. Mushroom. Bacon.

It's salty. It's savory. It's blackened, but not smoked.  It's both crisp and chewy. 

Oven roasting or grilling oyster mushrooms has long been my favorite way to prepare them fresh. They just get so super umami over high heat.

The middle of the caps are the most meaty in terms of texture, and really showcase the best mushroom flavor, but the most delectible bits are always the outer edges. Those edges, thin fleshed and naturally drier, get crispy brown or blackened, almost like deep fried. 

I came upon this decent-sized haul of winter oyster mushrooms yesterday, while hunting for pecans. The caps were enormous, 6 to 12 inches across, and very thick in the middle. In the summer, oysters at this level of maturity would be fully infested with bugs, but because this is the winter they were flawless  inside, very fresh, and exceedingly dense: full of moisture. 

That said, mature oyster mushrooms that have already dropped their spores tend to be a little less flavorful than when they are younger and still have in-rolled edges. 

With that in mind, I was thinking about ways to make the entire mushroom more like the crispy/oven fried bits, with less of the chewy/meatiness. I decided to salt them and let them sit and drain for a while, desiccating the mushrooms somewhat, so that the whole thing would crisp up and get caramelized. This added to the total prep time, but as I had plenty else to do -- and the mushrooms were just kinda sitting around--it worked out great. 

Keto, vegan oyster mushroom bacon

2 lbs oyster mushrooms, caps whole or nearly so
1/2 cup olive oil or high-heat oil of your choice
1 tbs. kosher salt
3 tbs. smoked paprika
2 tbs. garlic powder
1 tbs. freshly ground black pepper
1 tsp. ground celery seed

1. Rinse your mushrooms, cleaning off any debris, and lightly pat dry -- leaving them still slightly damp. 
2. Sprinkle the mushrooms with salt, paprika, garlic powder, celery seed and black pepper and set in a colander or on layers of paper towel to drain. The salt will help draw the moisture out of the mushrooms, encouraging them to really crisp up in the oven. Let sit for 40-60 minutes. 
3. When the mushrooms are ready (they should be about 3/4 the size they were before, with a lot of water having been drawn out of them, preheat the oven to 400 degrees. 
4. Arrange the mushroom caps on a foil-coated baking sheet, they shouldn't touch or overlap each other. 
5. Drizzle with olive oil, flip and drizzle the other side as well. Brush both sides to coat. 
6. Bake at 400 for 30-60 mins, depending on the cap thickness. After that, check and see if your caps are crispy fried. If your caps are thick, you will need to flip them and keep them in for another 15-30 minutes. 
7. Enjoy however you would bacon!

These mushrooms are low-carb, low-fat, keto, vegan and vegetarian, and paleo. They can be served as a side dish, snack or main course. The only real thing to watch out for are high amounts of salt. 

Unrelated note, here are some of the things I foraged yesterday: 

Greek style greenbriar with tomatoes, potatoes and lemon (lathera)

Greenbriar. I know, I said it was an early to mid-spring forage, since you only want to eat the tender new growth. 

Here's the thing, if you cut it back, it will continue to put out new growth throughout the spring and even into the dog days of summer, where in Texas the heat gets over 105. Which is great because not a whole lot else grows in these conditions. 

Best of all, I don't even have to be the one to cut it back, the city of Plano does it for me. Since greenbriar (Smilax species) are troublesome, weedy vines that grow like wildfire and have thorns, the local cities and towns cut them back from parks and trails all season long, creating new growth every couple of weeks. 

Now, in the spring when this stuff is growing in its natural season, I can usually pull 2 backpacks full out of local nature preserves every week. This growth is a lot less abundant, since it only comes from where the plants have been cut. Still its a nice meal's worth every month or so, when little else is growing. And anyway, greenbriar is one of my favorite foods to forage, I find it very versatile. 

Once blanched, I find that the flavor of greenbriar most closely resembles fresh, young green beans. I don't really like to eat it without first blanching, as it has an unpleasant, sour "swamp water" taste that I don't enjoy. For this reason I've never been able to roast it to my satisfaction. In any other way, I will prepare it as I prepare green beans, though for whatever reason my mind leans heavily towards mediterranean flavors for greenbriar. 

Today's dish is a foraged take on Lathera, a healthy vegan casserole (vegetarian if you add feta cheese) of tomatoes, green beans, potatoes, onion, lemon, fresh herbs and lots of garlic. It comes together very quickly, and all in one pot for easy clean-up. Served with rice, couscous, quinoa, pita or crusty bread it can be a main course,  and you can add meat if you like (I like it with ground turkey), though I've chosen not to here. You could also use it as a side for a meat main. 

Traditionally, this dish should be swimming in olive oil, but if you are trying to cut back on fats it tastes great with significantly less. I've chosen to substitute most of the olive oil for stock instead. 

Greek style greenbriar lathera

Serves 4 as a main course, 6 as a side dish

3 cups chopped greenbriar

3 cups potatoes chopped into bite-sized pieces

4 cups tomatoes chopped into bite-sized pieces, or mini tomatoes

1 cup of diced onion

4 cloves of garlic, minced

1 lemon, zested and juiced

1/2 cup of roughly chopped parsley

1/2 cup of vegetarian broth or stock*

1/2 cup of kalamata olives, optional

Olive oil

Salt and freshly ground black pepper

Sugar, optional

Feta cheese, quinoa, couscous, rice or pita bread for serving, optional

1. Bring 3 cups of water to a boil and add in chopped potatoes. Boil until you can just stick a fork into them. Add in the greenbriar and blanch for a 30 seconds to a minute. Drain and run over with cold water to stop the cooking process. 
2. Add olive oil to a sauté pan over medium-high heat. Add in the onion and cook, stirring occasionally, until translucent. Add in the garlic and cook until fragrant. 
3. Add in the tomatoes, olives, stock/broth, and the lemon juice and zest and bring to a simmer. Cook for about 5 minutes, stirring occasionally. Taste-test. If it's too acidic, you may want to add some sugar--I didn't think mine needed it. If needed, add salt and black pepper. 
4. Stir in the parsley, then add in the greenbriar and potatoes. Reduce to a low simmer. Cook for another 5-10 minutes until potatoes are fully cooked. 
5. Optional: sprinkle with feta cheese, and serve with quinoa, couscous, rice or bread. 

* I used my favorite "Better than Bouillon" for my stock. I chose the roasted garlic flavor. If you use a homemade stock, you might need to add extra salt to the dish. 

Scratch-made chanterelle tuna noodle casserole

Tuna noodle casserole had always been problematic for me. 

On one hand, I love the IDEA of it: affordable, reasonably healthy, nutritionally balanced comfort food. 

On the other hand, I hated the way it tastes.

Over time I've come to realize that it's not the casserole's fault. Why would it be? Tuna is tasty and healthy. Pasta, in moderation, is part of a balanced diet. Cheese is to freaking die for. 

It's all the fault of the canned cream of mushroom soup.

I HATE canned cream of mushroom soup. I always have. 

As a child I thought I hated mushrooms, but in fact, what I actually hated was canned cream of mushroom soup. The problem was, growing up as the average suburban American in the 80s, the only mushrooms I ever had were in sauces made with canned cream of mushroom soup. Even as a teenager, I ignored mushrooms while foraging because I thought I hated mushrooms.

You see, both mushrooms AND milk products (like cream) have one thing in common: they are famous for absorbing flavors. So whomever decided to put them together and CAN THEM IN METAL needs to be the first against the wall when the revolution comes.

I get it. Not everyone feels the same way. For many, meals made with cream of mushroom soup (from the iconic red and white can) are 100% wholesome, delicious, comfort food, taking one back to thier childhood. My husband insists on Americanna green bean casserole every Christmas, made with canned cream of mushroom soup and frenched onions. Just the smell of it makes me feel ill. 

But with this dish I set out to redeem tuna noodle casserole for myself. In addition to using non-canned, non-processed ingredients, I also lightened it up calories and carb-wise by substituting half of the pasta for cauliflower. In fact, even with generous servings, this all-in-one meal clocks in at under 300 calories. and has two servings of vegetables.

So while this recipe isn't specifically for those of you who adore the canned soup version, you should try it anyway, because you just might come to love it too! My husband did.

Vegetarian Mock Fried Clams with Oyster Mushrooms

Snowmageddon 2021 has passed through Texas, leaving many without power, water or heat, or others with frozen and broken pipes. 

I thank everyone who has reached out to inquire as to our safety, it means so very much. 

We are quite well, and very lucky. We never lost power, though we only just got our internet back. We did have the pool and some pipes freeze, as our temperatures inside the house dropped below 50. Apparently our gas meter's regulator was not set for that kind of prolonged cold, but the gas company did come out and get it tweaked for us to the point were it could keep up. 

Our street was never plowed, nor were neighboring streets, throughout the entirety of the situation. We hadn't really hit up the grocery stores (which were packed and sold out) before the snow started, as honestly, we didn't think it would be that bad. So we have been making do with what's in the pantry for the past week. 

Before I get into the post, I wanted to again thank all my readers who continually reach out even through my long disappearances. I'm back because of you. 

Foraging recipe: veggie burgers with chickpeas and edible weeds, vegetarian and gluten-free

All week long I've been eating these veggie burgers/patties, just dripping with the foraged green goddess dressing.
I'll share the dressing recipe soon!

I love me a good veggie burger. (I love a good meat burger too!)

But I've never met a pre-formed frozen patty that I could actually call a good veggie burger. Not even the expensive, organic ones from places I rarely shop in. Part of the problem, I think, is that too many veggie burgers try to be meat substitutes. They try to emulate the texture, and in some cases, the flavor of ground beef.

I guess that makes sense for vegetarians and vegans, who might be craving something they can't have. But, since I am not a vegetarian, I eat plenty of actual beef. So when I want a veggie burger, it's because I am deliberately seeking out the unique flavors, textures and even colors that you can't get with meat.

Of course, some frozen veggie burgers DON'T go the meat substitute route, but they are still a product specifically designed to be mass-produced and shipped and stored in a frozen state for an indeterminate length of time, and reheated through whatever technique the user desires. They are formed first for connivence, and only second for flavor.

This time I used wild curly dock. These burgers are also good with nettles or sow thistle.
Not a forager? Try spinach or kale instead.

My version of a good veggie burger uses a lot of leafy greens. This time I opted for curly dock, because it was abundant and looking super tasty. Sometimes I use nettles, sow thistle, wild mustard greens, pokeweed or lambsquarters, or a mix of any of the above.

I use beans. Depending on the flavor profile I'm aiming for, I usually use black beans (with Mexican seasonings), chickpeas (with Indian or Middle Eastern flavors), or white beans (cannelloni) with Italian seasonings.

This time I mixed it up. I was craving an Italian twist, but I had chickpeas on-hand. As Bob Ross would have said, "It's your world. There are no mistakes, just happy accidents."

If you're thinking that these veggie burgers sound a lot like the pokeweed veggie patties I shared last year, you're right. And I'll probably share something similar next year, I simply love having a lot of these patty/burgers, made from different ingredients, on hand.

Vegetarian, foraged oyster mushroom chowder

It's important to know the right mushroom for every task.

When you go to buy oyster mushrooms in the store, you will find that the caps are very small (less than 2" across) and still feature "in-rolled" edges. Basically the edges of the caps roll down and under, towards the gills. This is considered the best time to eat oysters, as they have not yet released their spores, and the flesh is at it's most firm and meaty.

They basically look like this:

When the caps are still rolled down towards the gills,
oyster mushrooms have their best firmness. 

It's easy to harvest "optimal" mushrooms when you are farm-raising them. But in the wild, you generally don't have the luxury, unless you know a spot you can visit every day. Most often the oysters you find in the wild will have flat caps, occasionally with rippled and/or cracked edges. They will mostly look like this:

Older oyster mushrooms are less firm, and work best in soups,
gravies, and after being dried and reconstituted.

Older oyster mushrooms, like the ones above, loose some of that firmness, and are less meaty. Some foragers will even bypass these "spongy" specimens, but they still have a lot of flavor, and are perfect in the right application. By pureeing these mushrooms, like in soups or gravies, you avoid the texture issues.

You can also dehydrate older oyster mushrooms. Once reconstituted, they will have a unique texture--not firm and "mushroomy" like the young ones, but more meaty, almost rubbery a bit. Rather like cooked clams, which is what made me want to try this dish.

Being a native New Englander living in Texas, I sometimes find myself overwhelmed with the desire for foods I simply can't get around here. Sometimes it's lobster rolls, but most often it's clam chowder.  I'd heard that oyster mushrooms can make a passible substitute for clam chowder, and I was highly skeptical, but I decided to give it a shot.