Another thing to love about spring-pretty mushrooms abound.
I love the idea of going and getting my own mix of goodies in the forest…but I have zero talent in identifying varieties in the wild and since I’d rather not poison my family…a spring mix from my local farmer’s market makes me very happy.
I’ve little chanterelles, morels, trumpets and cremini…
The flavourings? Green peppercorns, chives, chevre and marjoram.
Sauteed with butter and deglazed with a wee bit of sherry my mushrooms are a thing of true beauty.
Let them cool for a few minutes and then mix into the fresh herbs and cheese.
This spread is amazing right away but it is even better the next day when all the flavours have a chance to meld.
Impossible to keep out of and I even snicked a little to fold into a fluffy omelette.
- 3 cups of wild mushrooms
- 1 T butter
- 3 T dry sherry
- 1 T each chopped green peppercorns, chives and marjoram (use thyme if you can't find it)
- ⅔ cup chevre
- ¼ tsp black pepper
- Saute mushrooms in butter until just browned, deglaze with pan with the sherry. Let mushrooms cool and mix with the rest of the ingredients.