The Perfect Occasion to Shroom
Quick, hurry, it’s almost the end of National Mushroom Month. And the above, yes, that’s a mushroom. It’s called a lobster mushroom. And they weren’t even being tongue in cheek. It’s the color of a lobster and even the texture of a lobster. And some even think it has a slight lobster taste. I tried this beauty at PS 7’s. Peter Smith, chef/owner/really funny/inventive cook, is holding the*lobster*.
The full dish
Roasted Monkfish
Lobster custard, lobster mushrooms and watercress with lobster scented reduction
Wine Pairing: Van Duzer, Pinot Noir, Oregon, 2005
And these beautiful photos are courtesy of my dining companion, Michael Birchenall, founder and editor of FoodServiceMonthly. Check out his super-insider knowledge. And in person, his absolute brutal honesty and range of knowledge both make me laugh and make me realize how much I still need to learn.
Christ, how obnoxious was this name-dropping post! I’m becoming one of them!
on September 18th, 2008 at 12:19 pm
I have been wondering about these! I saw them at the store recently and wanted to buy some but they were $19.99 a pound - that’s more expensive than lobster!