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Kit Waskom Pollard | April 15, 2013
The menu at Bel Air's Pairings Bistro changes throughout the year, evolving to highlight the best products from each season. This spring, Chef/owner Jon Kohler is serving small, succulent spring chickens, roasted and served with fresh peas and local mushrooms. Pairings Bistro 2105 Laurel Bush Road | Suite 108 | Bel Air, MD 21015 410-569-5006 | pairingsbistro.com Roast Poussin with Wild Mushrooms and Spring Pea Ragout Serves 6 Poussins: 6 poussins (spring chickens, preferably from KCC Natural Farms in Forest Hill)
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Kit Waskom Pollard | April 15, 2013
The menu at Bel Air's Pairings Bistro changes throughout the year, evolving to highlight the best products from each season. This spring, Chef/owner Jon Kohler is serving small, succulent spring chickens, roasted and served with fresh peas and local mushrooms. Pairings Bistro 2105 Laurel Bush Road | Suite 108 | Bel Air, MD 21015 410-569-5006 | pairingsbistro.com Roast Poussin with Wild Mushrooms and Spring Pea Ragout Serves 6 Poussins: 6 poussins (spring chickens, preferably from KCC Natural Farms in Forest Hill)
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FEATURES
By Gail Forman | October 21, 1990
The same delicious dried black mushroom that shows up rehydrated in so many familiar Chinese dishes tastes even more heavenly when fresh. It goes by its Japanese name, shiitake (pronounced she-TAH-kay), or by more fanciful monikers such as golden oak, doubloon and black forest.Shiitakes are one of the most widely available cultivated "wild" mushrooms, according to Jack Czarnecki, author of "Joe's Book of Mushroom Cookery" (Atheneum, 1986) and the second-generation owner of Joe's restaurant in Reading, Pa., which specializes in mushroom cookery.
ENTERTAINMENT
By John Lindner, Special to The Baltimore Sun | April 17, 2011
Any Maryland native familiar with the "Maryland crab cake" served outside the state has likely encountered a substance that doesn't rise even to the level of counterfeit. One wonders: Have they even been flown over the state? Good regional cooking rarely transplants well beyond its native soil. Worse, the more popular the cuisine, the more the pale comparisons and limping approximations proliferate. And nothing underscores the dearth of authenticity like finding a place that really gets it. On Sulgrave Avenue in Mount Washington, on a block that at first appears to be all restaurants, above sidewalk signs and menu displays, there hangs a flag — a skull and crossbones on an ominous black field.
FEATURES
By Rita Calvert and Rita Calvert,SPECIAL TO THE SUN | October 9, 1996
Mixed wild mushrooms and brandy make an elegantly simple accompaniment for a delicate white fish such as red snapper, orange roughy or even farm-raised catfish. While fresh mushrooms are wonderful, you can get the same earthy flavor and save money if you use dried mushrooms and rehydrate them.Roast vegetables in the oven while the fish is being prepared on the stove. Heat oven to 450 degrees and cut potatoes, eggplant and tomatoes into 1 1/2 -inch cubes. Douse with olive oil and salt. Roast the potatoes for 5 minutes, then add the eggplant and bake potatoes and eggplant together for 5 minutes, then add the tomatoes and roast a final 5 minutes.
FEATURES
By MARY MAUSHARD and MARY MAUSHARD,The Evening Sun Scarlett Cove Cafe, Scarlett Place, 200 S. President St., 783-8760. Love Tio Pepe? You'll probably love Scarlett Cove, too; after all, former Tio's chef Angel Sanz is in the kitchen. If you're not a Tio Pepe fan, you'll probably like Scarlett Cove even better. The garlic shrimp and black bean soup are just as terrific, and there's no noise, no wait, no elitist attitude. And there's a waterfront view. You'll pay a lot, but you won't be displeased with the food, which is Continental as well as Spanish. $$$expensive. (Last visited 5/91.) LYNN WILLIAMSThe Sun Akbar, 3541 Brenbrook and Liberty roads, 655-1600. The Akba in Randallstown, which has the same menu as the Akbar on Charles Street, is on the south side of Liberty Road, two miles outside the Beltway, in a cement-block building that houses two visible tandoor ovens. Recommended: large apple-sized samosas filled with spiced potatoes and peas, an interesting vegetarian thali, and seekh kebab -- not the usual kebabs, but long fingers of spiced minced lamb, accompanied by a sizzling mass of onions. $$moderate. (Last visited 4/91.) JANICE BAKERThe Sunday Sun | June 15, 1991
Bangkok Oriental, 8043 Ritchie Highway, Pasadena 766-0973. Located inauspiciously in a strip shopping center behind a Denny's, the Bangkok Oriental is a soothing restaurant, with a pretty decor, nice people and richly flavored food. I liked the place and the people who run it. I also liked what I ate, though a newcomer to Thai food. Those whose tastes run largely to Chinese when it comes to Asian food will get a surprising -- and delicious -- sampling of new tastes. We found the wild mushrooms, flavored with sherry, a wonderful beginning and enjoyed the traditional baked shrimp, which was actually a bit bland without the accompanying fish sauce.
FEATURES
By Michael Dresser, The Baltimore Sun | December 23, 2010
This ripe, lush, full-bodied Italian red wine has many years of age ahead of it but is showing very well now. It's a smoky wine with intense black cherry fruit and herbal flavors. This would be perfect to serve with wild mushrooms, which would pair with its earthy notes. It offers good complexity for the price. 2006 Masi Campofiorin Rosso del Veronese From: Veneto, Italy Price: $19 Serve with: Red meat, pasta, mushrooms
FEATURES
By MARY MAUSHARD and MARY MAUSHARD,The Evening Sun Spike and Charlie's, The Sun The Imperial Hotel, The Sunday Sun | December 28, 1991
O'Toole's Roadhouse,O'Toole's Roadhouse, 7400 Ritchie Highway, Glen Burnie, (410) 761-8815. O'Toole's Roadhouse is one of those eclectic restaurants that became a hallmark of the '80s. It's eclectic in appearance, clientele and food. The menu includes Oriental chicken salad and chicken stir fry, barbecued baby back ribs and filet mignon, basic burgers and a tuna melt, quiche and fettuccine alfredo. Our meal was eclectic, too. After thick and tasty potato skins, my dinner of marinated tuna was almost bland.
FEATURES
By Jimmy Schmidt and Jimmy Schmidt,KNIGHT-RIDDER NEWS SERVICE | January 22, 1997
Wild mushrooms bring the flavor of the woods to your table during the warmer seasons, but at this time of year, they are all hiding below a blanket of snow. Lucky for us, however, some of these wild mushrooms have been dried. They can be revived -- with even more intense flavor -- by a splash of hot water.Dried mushrooms are fresh wild mushrooms, usually picked at their peak, collected and dried. Less mature wild mushrooms are best sold fresh to the market because they are firmer and travel the best.
NEWS
By MICHAEL ZIMMERMAN | April 28, 1992
Oberlin, Ohio -- A basic law of ecology is that living things are tightly dependent on one another, often in ways that are not easy to imagine.Who, for example, would have predicted that when the last dodo was killed in 1675, that death would lead to the slow extermination of the tambalocoque tree, whose fruits germinate only after passing through the dodo's digestive system? Now no natural stands of tambalocoque younger than 300 years can be found.Or who would have predicted that clear-cutting tropical rain- forests would so significantly alter local weather patterns that the tropical rainforest biome itself and its vast diversity of life might not survive?
FEATURES
By Michael Dresser, The Baltimore Sun | December 23, 2010
This ripe, lush, full-bodied Italian red wine has many years of age ahead of it but is showing very well now. It's a smoky wine with intense black cherry fruit and herbal flavors. This would be perfect to serve with wild mushrooms, which would pair with its earthy notes. It offers good complexity for the price. 2006 Masi Campofiorin Rosso del Veronese From: Veneto, Italy Price: $19 Serve with: Red meat, pasta, mushrooms
NEWS
By Denise Martin and Donna Deane and Denise Martin and Donna Deane,LOS ANGELES TIMES | July 2, 2008
A let's-get-a-few-friends-together soiree begs for party snacks with a few surprise ingredients - bite-size turnovers that have personality and that go down perfectly with either a glass of crisp, cool white wine or a light summer ale. These are life-of-the-party appetizers. Green and leafy watercress puts a peppery twist on traditional spanakopita, and fresh herbs and wild mushrooms class up mini calzones with truffle cheese. Ripe plantains used as the "dough" for festive vegetarian empanadas are a sweet-savory indulgence, light enough for a summer evening.
NEWS
By SLOANE BROWN | March 21, 2007
Ownership isn't the only thing that's changed at the old Harbor Court Hotel. The name may have expanded, to InterContinental Harbor Court, but its dining options have shrunk. The upscale Hampton's restaurant has quietly converted to a catering space available for private parties and meetings. According to a press release, the more casual Brighton's now "takes the lead with vibrant contemporary American cuisine with European influence." Talk about timing. Just as Hampton's comes to a close, its former chef has opened part of his new Hampden restaurant.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | January 3, 2007
Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence By Joanna Pruess with Bob Lape Coffee Cakes: Simple, Sweet and Savory By Lou Seibert Pappas Chronicle Books / 2006 / $18.95 This pretty little book is dedicated mostly to sweet morning morsels - though there is a chapter of interesting savory breads. Veteran cookbook author Lou Seibert Pappas separates the "everyday" coffeecakes from the more decadent, specialty cakes, a few of which are really after-dinner desserts.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | November 19, 2006
The Wild Orchid calls itself a cafe, but it's a cafe where the duck breast is seared and served with pear chutney, the sirloin is free-range venison, and entrees average $30. The restaurant, located in an Eastport bungalow, is charmingly casual when it comes to its surroundings, if not its cuisine, with an inviting front porch and a patio where meals are served when the weather is warmer. The downstairs has been opened up so there's one large dining room that wraps around the kitchen, and a smaller, cozier room to one side.
NEWS
By CAROLYN JUNG and CAROLYN JUNG,SAN JOSE MERCURY NEWS | February 22, 2006
Remember when party food meant your mom proudly setting out a Pyrex dish or hollowed-out sourdough round filled with gooey, warm dip, heavy on Best Foods mayonnaise and Philadelphia cream cheese? It may seem so yesterday. It is so not. Because this winter, hot dips are hot. Especially when given a modern flourish with gourmet ingredients such as truffle oil, feta cheese, dried porcini, kalamata olives, fresh Dungeness crab and bacalao (salted cod). Mushroom and Swiss dip boasts a deep, earthy flavor not only from dried porcini, but also from a mix of fresh wild mushrooms.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | January 3, 2007
Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence By Joanna Pruess with Bob Lape Coffee Cakes: Simple, Sweet and Savory By Lou Seibert Pappas Chronicle Books / 2006 / $18.95 This pretty little book is dedicated mostly to sweet morning morsels - though there is a chapter of interesting savory breads. Veteran cookbook author Lou Seibert Pappas separates the "everyday" coffeecakes from the more decadent, specialty cakes, a few of which are really after-dinner desserts.
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,CHICAGO TRIBUNE | February 9, 2005
For a quick and elegant dinner for two, nothing beats the ease of steak. For this dinner suggestion, we've chosen the flavorful rib-eye steaks, but any small steaks can do. A quick saute of onions and mushrooms becomes the base for a rich red-wine sauce to serve with the steaks. Match the steaks with two easy-to-steam vegetables and a chocolate mousse cake from the bakery or supermarket. Buy an extra bottle of merlot as the perfect vehicle for romantic toasting. Tips Do-ahead: You can make the onion-mushroom-wine mixture a day ahead, then simply stir it into the skillet to incorporate the steak drippings.
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,CHICAGO TRIBUNE | February 9, 2005
For a quick and elegant dinner for two, nothing beats the ease of steak. For this dinner suggestion, we've chosen the flavorful rib-eye steaks, but any small steaks can do. A quick saute of onions and mushrooms becomes the base for a rich red-wine sauce to serve with the steaks. Match the steaks with two easy-to-steam vegetables and a chocolate mousse cake from the bakery or supermarket. Buy an extra bottle of merlot as the perfect vehicle for romantic toasting. Tips Do-ahead: You can make the onion-mushroom-wine mixture a day ahead, then simply stir it into the skillet to incorporate the steak drippings.
NEWS
By Betty Rosbottom and Betty Rosbottom,TRIBUNE MEDIA SERVICES | October 10, 2004
I donM-Ft have to glance at my calendar or look outside at the trees with their multihued foliage to know that fall is in full swing in Massachusetts. The phone calls and emails from friends, telling me that they will be in our area in October M-y prime time for leafpeeping M-y remind me that a new season has arrived. Nowhere in the country is autumn more celebrated than in New England and, as a result, it is a time when my husband and I entertain frequently. Since many of these visits are last-minute, I look for simple main courses that can be prepared quickly to anchor company meals.
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