What we needed were some mushrooms. But what kind? I was kinda burned out on white mushrooms. I noticed something called a "royal trumpet mushroom". It looked like the attack of the 50' oyster mushroom. The packaging claimed it had a "wonderfully nutty flavor" and was "great in stir fries". Okay, we'll give it a whirl.
It turned out to be an inspired choice. Two thumbs up.
EDIT: Huh. Everything's available on Amazon, although what you'd do with three pounds of them
, I don't know. The one we got was a little over three inches long and probably an inch-and-a-half in diameter and weighed four ounces. It was sufficient, when chopped, to perform a major role in enough breakfast scramble for two moderately hungry grown-up-sized bowls.
8 comments:
Question, in which Joel once again demonstrates his complete lack of cool and culture:
What's a "poblano?"
Poblano a slightly warm green pepper. They are a mild pepper.
The ones I get here are less hot than Jalapeno but have a gentle warmth that just makes somethings perfect. And you cannot make Mole
sauce without them.
I grow them along with, Sweet bell, Jalapeno and for seasoning Habinaro (hoTTTT!) You need all of them for a popper Gazpatcho besides fresh cucumber and tomatoes and herbs.
Eck!
Joel,
They're what you dry to make chile ancho.
Fresh, they're somewhere between a hot Anaheim and a mild jalapeno.
gotcha.
I would argue that the taste of a poblano is very delicate; they barely tolerate cooking and I always add them dead last of all the non-egg ingredients to Bobbi;s Breakfast Whatever
So, to follow Joel, mole sauce?
Doesn't the fur gum up our blender?
Dehydrate then freeze in an airproof bag - they will keep forever and be good for most of it.
see those all the time in the Chinatown markets in the city. Haven't tried them yet. I like tree ears, shiitake (fresh or dried, Enokitake, buna shimeji, bunape shimeji, and saw that indeed, the 'shroom you saw is alternately called a king oyster. I've tried all the other more common types, in short if they're edible, I'll eat 'em.
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