Five Types of Mushrooms: What to do?
Here's the jist:
I entered a contest to cook with dried mushrooms. I had no idea what mushrooms I'd get. The box came today and I have Matsutake, Lobster, Black Trumpet, Chanterelle and Porcinis. Probably about two ounces of each.
Reconstituting the mushrooms is the easy part - the sticking point is that I'm not sure how well these mushrooms will go together. I don't want their flavors to stomp on each other.
I have to design a recipe that will "showcase" the mushrooms. I'm not sure if I should do several recipes as a menu or if I should do something like a pizza with some really fun cheese and some herbs.
Any ideas on what to look out for when combining these?
Thanks guys & gals!