Some More Firsts of the Season. Spring is Here.

Here are some fern shoots we got in today, straight from our forager Louis at Mushrooms all Year.  Also brought the morels, yellow foot, black trumpets and hedge hogs.

Made some morel crusted scallops…

New Short Rib Appetizer


Sous Vide Short Ribs with Local Wild Mushroom Risotto and Cabernet Sauce

Some Fun with Agar Agar

For those who don’t know, Agar is a polysaccharide derived from red algae.  I used a powdered version sprinkled in a wild mushroom stock (porcini, black trumpet and hedge hog).  The garnish in the terrine are the same mushrooms, shallots, garlic and spinach.  Imagine agar like gelatine.  It behaves much the same, however it must be boiled in the liquid it’s going to set, plus it sets at room temperature.  You can even warm the set product to under 130 degrees F and it will still hold it’s shape, unlike gelatine that will melt to a puddle of sadness.  With agar, I can serve this terrine warm.  I plan to slice it and garnish it with crispy potato croutons and white truffle aioli.  Thanks to Louis at Mushrroms All Year for foraging these mushrooms for us.  They are a beautiful wild Oregon product.  Check out his site at

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