In addike tion to the garlic scapes I got at the Salt Lake Farmer’s Market, I also bought some Hen of the Woods mushrooms. I’ve been meaning to try some wild mushrooms for some time now and since I have zero expertise at finding and identifying them, I jumped at the chance to buy them. I decided to put them in an omelet. I started by sauteing them in some butter and olive oil with a chopped scallion.
Once they were cooked I set them aside, wiped out the pan, and cooked the omelet. I must admit that the omelet was not my best, but the mushrooms (along with the Emmenthaler cheese) made up the difference.
Sneak a peek
Filed under: Local Eating, Recipe | Tagged: farmers market, hen of the woods, mushrooms, omelet, salt lake city farmers market, salt lake farmers market
I would eat this right now. But Brady, I would like to know the reasons why you decided to go with sauteing the specialty mushrooms. Maybe there is no better thing to do with mushrooms but I was wanting to see if they could speak for themselves without butter. Also, where’s the bacon?
Is there a way you can describe the taste in comparison to regular white mushrooms? I realize this is a blog and I really do need to experience it but if you could humor me . . .