mushroom Tag

Spicy mussel and burnt mushroom toast w/ broth

overcooking mussels is not a victimless crime.  do not engage.

Amongst all the abundant obstacles in between humanity and happiness, I am perhaps most snuggly and intimate with one in particular.  Jealousy.  I am jealous a lot, both in frequency and of subjects.  If you had just crossed my path in a white linen dress resting around a decently shaped neck, chances are, in the privacy of my somber awareness, I hated the shit out of you.  I don’t want to.  But it doesn’t matter what I want.  I am betrothed to my involuntary raid on all signs of missing things.

What does this have to do with mussels or mushrooms, or toasts for that matter?  Well, for it stands as a mascot for a particular specimen of humankind – one of many others of course – who consistently requests for my envy in every encounters:

Self-enjoying party hosts.


Continue Reading

The shroomiest mushroom risotto, without breaking bank

when powdered and browned in hot grease, dried shiitake’s exponentially multiplied surface areas darken and deepen boundlessly, releasing every molecules of that shroominess that would otherwise cost you a limb

If you have ever found yourself frozen in front of the mushroom isles at your local Whole Foods Market, cold sweats dripping down as you struggle to understand how on earth could a fungi — categorically no different than the molds crawling underneath your drywalls — be charging sometimes more than $50 per pound, while feeling utterly shitty about yourself, well, this recipe is for you:

Poor man’s mushroom risotto.

I’m speaking from a place of deep empathy.  Having been born as a relentlessly cheap human being, I understand the hurt when even a dickhead-shaped vegetation that lives off of decomposed matters could take one look at me, and smirk.  A brainless, judgy brainless sponge that grows next to if not on top of rotten shits, thinks I’m not good enough.  Who do they think they are?  By the way I’m not talking about the cheap mushrooms like White Buttons, pfff... who do you think I am?  I’m talking about the delicious ones, the truly robust, earthy, and nutty-flavored mushrooms with Elvish names, Chanterelle, Lactarius Indigo, Blue Foot, that grows in an enchanted woods with the fairies and talk to birds.  Those fuckers.  I ain’t sayin’ it’s a gold digger; but it ain’t messin’ with no broke n-beeeep.

Can you tell this is personal?

So for years, or more accurately since the 24 heads of dried morel we obtained from our France road trip had run dry, I’ve been secretly doing this.

Dried shiitake mushroom.

Cheap, common, found almost wherever Asian groceries stand and season-neutral.  Why is it generally much more affordable than other varieties of dried mushrooms such as porcini, morels and etc?  No idea (psst, because it’s Asian).  But I can assure you that flavor-wise, it does not dwarf in comparison.  In fact, it has been aiding the flavors and complexities of a huge number of Asian dishes, soups and stews, precisely because of its high natural-occuring MSG and a deep, musky, earthy aroma.  But regrettably, typically cooked whole or in slices, its true potential has yet to be realized by the general public.

It wants to be, no, needs to be, powered.

Think about it.  Remained as a whole, or slices, or even finely diced, the mushrooms are only allowed a limited exposure to direct heat and caramelization.  But when powdered and browned in hot grease, its exponentially multiplied surface areas darken and deepen boundlessly, releasing every molecules of that shroominess that would otherwise cost you a limb.  As a supporting role, usually a couple tablespoons will suffice.  But in the case of carrying an entire Italian culinary staple, say risotto, to whole new height, I suggest we go to town.

Almost 1/2 cup of shiitake mushroom powder will fry slowly in chicken fat, as transformative as the making of a dark roux, until its pale brown complexion takes on the color between cinnamon and dark chocolate, until its faintly woody aroma expands into a pungency that is almost spicy and sweet.  All this magic is then extracted by the chicken broth, and delivered into every single grains of arborio rice in a silky, totally un-grainy finish.  Although you may deem the appearance of fish sauce and soy sauce as out of place, but they only amplify and compliments the shroominess without making an entrance.  I urge you not to swap.

So there.  Go buy expensive dickheads if you want to be like that.  But me?  I’m sticking with this.


Continue Reading




OK, last night, was a rough night.

It was at the inconvenient juncture of 3 am, when this garlic-tolerant vampire usually pop herself a good reliable melatonin-jelly bean and wait for it to propel into a semi-decent night of sleep, that she found, Marnie. Of course, to Marnie’s fluffy highness, it was no big deal with her mighty presence of 1.4 M followers (M, guys, not K anymore. K apparently is for losers), but for me, for me it was devastating to say the least. The fact that they’d hit that big M, and are still growing, is amazing. To be honest it’s making me wonder about how to grow instagram followers myself. It turned me into a living hybrid of Forest Gump and Ewok, two most endearing mystical creatures in the world. Not only she sent me into an unstoppable scrolling with the constant mindless chuckles, but she had led me into the internet-dominating world of sausage-tongue dogs with no returns. Boom, here was another. Boom, omg that one’s adorable, too. Then one after the other, like an avalanche of deadly cuteness, burying me under a blanket of midnight-delights that, despite my best effort, I barely crawled out of in one piece at the wee-morning of 5 am.

Today, I woke up looking just as well as one of them.

But, professionally speaking, I still have to get my shit together to talk my other discovery last night, which happened to be one of those nights when I found myself scraping the bottom of my keyboard looking for potato chips-crumbs to sustain this bunker-style life. To my surprise as well, foraging through my dark forest laden with seductive canned meat trying to lure me into the dark side, it was also the night where I found my long-lost, inner vegetarian-self. Did you know, that if you puree a couple cans of buttery white beans with thick Greek yogurt, a dab of tahini and whatnots, then cover it with a company of bits-y browned vegetables in a spicy and garlicky oil, an highlights of fresh herbs and squirts of some good olive oil, then you would have a meal so satisfying that it would almost make you forget that something is missing from this diet? Tangy, creamy, oily and savoury with just the right amount of pain to keep you going back for more, and needless to say, a completely legitimate weeknight emergency-dinner. I mean, it wouldn’t be the worst thing, nor even difficult, to do this once in a week is what I’m saying. Wait, you mean, everybody knows that? OK, great, I guess just like Marnie, I’m also just late to this game after the few million others…

But at least, I was comforted by the fact that while one side of my sense of responsibility faltered, and the other side had prevailed. By any relative comparison, really wasn’t a bad day in my progress to maturity. Speaking of which, it’s approaching 2 pm as we speak. And I think, somewhere civilized, what they call… a siesta is it?, is considered a very responsible, if not a must practice of fine living.



Continue Reading




I don’t know which shocker this post is more about.  The best damn gnocchi you’ll ever have in your life, that instead of “fluffy clouds”, tastes more like spring thunder in your mouth, or the fact that… holy shit, I cooked vegetables!  I guess… both, I think.  Two previously unfavoured dinner-candidates came together and pulled a stormy revolution in my kitchen.  I’ve survived with only a belt-overhanging gutt to tell you about it.

french-gnocchi-w_-mushroom-kale01 french-gnocchi-w_-mushroom-kale02READ MORE

Continue Reading