THIS WEEK’S SUPPER INGREDIENTS
- King oyster mushrooms
- Preserved lemons
- Panko bread crumbs
My love of mushrooms has been going strong for at least three decades. As a small child I clearly remember the thrill of finding a frilly gilled morel under a pile of leaves as I searched high and low in our timber. I would hold up that earthy trophy and rush to bring it home so my mom could dredge them in cracker crumbs and pan fry them in butter. So good! King oyster mushrooms really are king of the fungi! They have an unbelievable meaty texture with out the sometimes muddy flavor that portobellos can bring. My kindergartener thinks that mushrooms are beyond suspect so I have my work cut out with these!
Preserved lemons are relatively new to my pantry but I really was missing out! They aren’t only for tagines but can liven up any dish. It seems impossible but these flavor bombs actually taste more like lemons then fresh lemons do!
Panko bread crumbs have been my summer bounty savior i.e. I planted way too many squash and zucchini and am fatigued of eating them. Topped with panko and baked the zucchini now have a great crunch to combat the food fatigue. I rarely make a pasta these days that isn’t finished with a panko crumb topping and they are perfect for mimicking the results of fried foods with out all the grease and fat.
I hope you check back on Tuesday to see what I have created for my supper and as always, I would love to see what you have made so “SnapYourSupper” and be sure to use the hashtag #snapyoursupper!