I like my fungi
sauteed in butter
in a pan with a chopped clove
of garlic, parsley and plenty
of salt and pepper.
Or sliced and simmered
in chicken stock
with arborio rice
and topped with parmesan
cheese in a creamy
mushroom risotto.
I like the musty,
earthy smell
that some fungi have,
the exquisite delicacy
of the gills,
the soft, spongy feel,
the variety of shapes
and colours that...
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