Discover more from soft leaves
October is starting to feel like the High Holy Month of Mushrooms for me each year. There are so many celebrations! And today is the biggest one: the New York Mycological Society Fungus Fest at Randall’s Island.
Expanding on my idea last year, I’m running a cooking workshop about how to turn any dish into a mushroom-centered one. We’ll be making mushroom crostini snacks: one with sea-like flavors (nori sour cream with pickled nameko mushrooms) and one more like meat (roasted oysters with a horseradish-mustard sauce). The recipes for both these snacks are available for paid subscribers:
I’m also sharing these quick guides to cooking with mushrooms — I tried to fit everything I know about commonly found mushrooms and their basic cooking techniques into these two handouts. I’ve got a savory one and a sweet one:
Are you cooking anything with mushrooms these days? I would love to hear about it in the comments!