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Old 06-09-2012, 08:42 AM   #11
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...grated on Shattered Eggs
Margi, I'm not familiar with "shattered eggs". Can you define that?
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Old 06-09-2012, 08:53 AM   #12
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Originally Posted by Margi Cintrano View Post
Buon Giorno,

Lovely Post ...

Firstly, there are many regions in the Mediterranean which are Designation of Origin zones, for Truffles and Mushrooms, however, Valle d´Aosta, Piemonte and Lombardia are the DOC, the designation of Controlled Origin for White Truffles which are seasonal, Autumn. It is uncommon to find them in the summer, and thus, one can purchase Truffle Salt in Lombardia or Piemonte ...

Mushrooms, in Italia, again there are hundreds of local regional wild Autumn mushrooms, many with unusual names ...

Personally, I prefer my Truffles grated and sprinkled on top of a simple Risotto with Reggiano Parmesano ...

There are Spring Mushrooms, however, in my opinion they are not nearly as delicious as the Autumn´s varieties.

In Spain, it is common to have northern Spain Black Truffles ( Áragon, Navarra and La Rioja amongst others in Catalonia ) grated on Shattered Eggs, a famous Tapa, called Los Huevos Estrellados and this dish is: Extra virgin olive oil fried eggs, sitting aboard a bed of fried potatoes and sprinkled with black Truffle Salt or black truffles ...

Mushrooms: Mediterraneans tend to prefer their wild mushrooms sautéed in a fine extra virgin olive oil, sea salt and freshly minced parsley, so as NOT to weaken the earthy forest flavor of the mushrooms ... Iberian Acorn Fed Ham or Proscuitto di Parma, can be garnish however, it shall provide another flavour profile.

Have a nice wkend and Enjoy your Delicacies !
Ciao. Margi.
I know about the European products, but you do realize these fungi are all domestic, from the Pacific NW?
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Old 06-09-2012, 08:25 PM   #13
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My father is an avid outdoorsman and growing up I got to experience alot of foods that many kids did not. I actually feel now that I took much of it for granted. Now that I'm learning to cook, I would absolutely LOVE to get a duck, pheasant, squirrel or rabbit that I turned my nose up at as a kid! Back to the topic. My fondest memories were hunting for morels in the spring and "hen of the woods" in the fall. I found about a pound of morels last spring, but not a one this year. I just fry em in butter and eat em like that.
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Old 06-09-2012, 08:38 PM   #14
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Quote:
Originally Posted by derailedbus
My father is an avid outdoorsman and growing up I got to experience alot of foods that many kids did not. I actually feel now that I took much of it for granted. Now that I'm learning to cook, I would absolutely LOVE to get a duck, pheasant, squirrel or rabbit that I turned my nose up at as a kid! Back to the topic. My fondest memories were hunting for morels in the spring and "hen of the woods" in the fall. I found about a pound of morels last spring, but not a one this year. I just fry em in butter and eat em like that.
LOVE Hen of the Woods! A wonderful all-around fungus!
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