Monthly Archives: March 2014

The Fungi Forager! AKA my video premier!

Has reading my blog inspired an unknown interest in mushroom foraging? Do you yearn to uncover the secrets of the hunt? Well look no further, as some secrets are about to be revealed in my video premier!

A bit of explanation: I’m currently teaching a class to UC Berkeley undergrads called Environmental Issues, and one of the grad students that I teach with is a Journalism student. Courtney has to make news segments for one of her journalism classes, so when she heard about my blog she asked me if she could do a news segment featuring me, and of course, I gladly accepted :) Courtney visited me in my lab and then we foraged for mushrooms on UC Berkeley’s campus, which is where I found the porcinis that I blogged about in a previous post. Courtney is known for her quirky news segments on off the beaten path topics, so of course we were a natural pairing! Courtney had to cut a 3 minute news segment from the 3-4 hours that she spent with me – what she came up with is a pretty hilarious and dramatic rendition of my mushroom foraging adventure. This is pretty embarrassing but luckily I’m very good at being made fun of (comes with years of practice from growing up as the youngest with 3 older sisters to tease me) so here you go, enjoy my video premier!

Check out the 3 minute news segment on the Fungi Forager: http://vimeo.com/89270562

Picking porcinis on UC Berkeley’s campus

Porcini and leek frittata with mozzarella cheese

I went rock climbing for the second time ever last week and I swear I thought my arms were going to fall off as I started cutting into the porcini. I was soo thankful that I had cleaned and cut the leeks the day before. Leeks are super dirty so you have to be really careful and clean them really well. I ended up plugging my sink and filling it with water and slicing up the leeks and letting them soak in the sink overnight on Sunday night. Then when I woke up Monday morning I drained the sink, put the leeks in a colander and rinsed them off again before sticking them in a tupperware in the fridge so they would be ready later in the week. As I said, my arms hurt so badly from rock climbing so I was really thankful for the foresight!

I was starving after rock climbing for nearly 3 hours and couldn’t wait to get the porcinis in the pan although my arms were stinging while I held the knife. So my cutting of the porcinis was not as precise and beautiful as in the previous post, but unfortunately you will not be able to see the photo-documentation of this as I accidentally left the memory card outside of my camera while I was preparing this meal so all of the pictures that I thought I had taken do not exist! Drat! At least I got a beautiful picture of the finished product :)

Something to keep in mind is that the Boletus barrowsii turns a bit purple after cutting it and it seems a bit alarming when cooking them and they start to turn purple, but I ate them on Sunday night and I’m still alive :) To speed things up I heated up two pans with olive oil, filled one with leeks and the other with porcinis, and left them to saute for a long time while I worked on writing this. You really want to just leave them alone for a while so they cook enough and get nice and browned. Once the leeks were well cooked, I decided to toss in some fresh thyme that I had sitting in my fridge leftover from one of my recipes from last week. Then I cracked 8 eggs, added salt, pepper, and oregano, and then whisked it really well before pouring the eggs over the leeks. Next, I added the browned porcinis and let it set up in the pan a bit. At that point I realized that I had completely forgotten to preheat the oven so I turned it on and let the eggs sit on the counter while it heated up – it’s just a simple frittata so I figured it should be fine! I also remembered that I had 8 oz of fresh mozzarella in my fridge and I only needed 4 oz for my next recipe so I went ahead and chopped that up and added it to the frittata for good measure. My friend and former California Mushrooms student Claire (featured in this post) came over to enjoy the frittata with me and she loved it! This turned out to be a super simple and filling meal that worked great as leftovers throughout the week. It also tasted really delicious when accompanied by the sorrel sauce that will be featured in the next post!

Porcini and leek frittata

Roasted butternut squash & red onion with tahini & za’atar with couscous and tomato and onion, asparagus, and sauteed porcinis

I know that you have all been waiting with baited breath to see what I’ve done with my porcini haul. I’ve made a porcini and leek frittata which I will feature in a later post, and today I’m going to tell you about one of the best meals I’ve ever cooked in my life. It was so incredibly amazing that all I wanted to do this week was stay home from work and cook all day and eat my food. This was my second time cooking this butternut squash dish – the first time I made it was that fateful night before Christmas where I discovered Jerusalem at my friend Meera’s house. This dish is freaking delicious. It is not that complicated but it is so insanely flavorful and fulfilling that I think you have to go home and cook it like right now! The hardest part of cooking this dish is cutting up the butternut squash, which admittedly, requires guns. This recipe can be found on pg. 36 of Jerusalem and is featured online here and on another Ottolenghi admirer’s blog here. Before embarking on the arduous task of cubing the squash, remember to preheat your oven to 475 degrees F.

Cubed butternut squash

After cubing the squash, you can congratulate yourself, because the hardest part is now over! Next roughly slice 2 red onions and add them to the squash, then add 3.5 tbsp of olive oil and some salt and pepper before sticking it in the oven for 40 minutes.

Butternut squash with red onions

While it’s in the oven you can make the tahini sauce, which is super simple. Whisk together 3.5 tbsp light tahini paste, 2 tbsp water, 1 small crushed garlic clove, and 1/4 tsp salt.

Ingredients for tahini sauce

You can also saute the pine nuts in 1.5 tsp olive oil with 0.5 tsp salt for 2 minutes. Once they are golden brown, remove them from heat and transfer them to a small bowl while you wait for the squash. After 40 minutes, the squash and onions should be nice and soft.

Roasted butternut squash and red onions with olive oil, salt, and pepper

Once it’s cooled down a bit, toss the squash and onions with the tahini sauce, add in the pine nuts with their oil, and top with 1 tbsp za’atar. This dish is just so so good. I really cannot emphasize enough how much I love this dish!

Roasted butternut squash & red onions with tahini & za’atar

I decided to try my hand again at the couscous with tomato and onion that I made the other night with my friend Dan and featured here.

Couscous with tomatoes and onion in pan

It accompanied the butternut squash & red onions with tahini dish really well and I have to say I was really pleased with myself that I managed to get the crust right this time :) I got a really crispy crust on the edge (I just had to let it sit in the pan a bit longer) and I managed to flip it over onto the plate completely in tact! I didn’t spill any couscous on the floor this time! The only plate that I had that was large enough for this task was a orange flower platter that I had from the 99 cents store when I first started grad school. Perhaps not my classiest dish, but it was big enough that I got the couscous flipped onto it without dropping any, so it definitely did the job. I am very proud of this dish :) Definitely proof that practice makes perfect!

Couscous with tomato and onion

I know what you are thinking – where are the mushrooms? Don’t worry – I definitely made them! They were so meaty and delicious and added so much depth to the experience of this meal. Asparagus is in season now and was on sale at the Berkeley bowl so I added that to my pan with with the mushrooms.

Sauteed porcinis

Here’s my crispy couscous with the asparagus and porcinis.

Sauteed porcinis and asparagus with crispy couscous

How beautiful do those porcinis look? This is how you want them – nice and browned.

Porcinis with asparagus and couscous

Ok, let’s get a close up of my star ingredient.

Sautteed porcinis

And here is the completed meal! My friend Simone, who is another biology graduate student and a talented artist as well who makes really cool biological themed mythical paintings, came over to enjoy the meal with me. Maybe I can convince Simone to make some beautiful mushroom themed paintings for me!

Roasted butternut squash & red onions with tahini & za’atar with couscous, tomato and onion, and sauteed porcinis and asparagus

porcini feast!

So yesterday I drove nearly 4 hours and hiked for over 5 hours and while I had tons of fun and saw tons of mushrooms – I found no chanterelles or porcinis. But today, sticking around campus and barely moving a few hundred feet from my house, I found a whole boat load of porcinis!! Go figure. Mushroom hunting is a fickle beast – but it does make finding the best edibles that much more exciting. And eating mushrooms that you hunted yourself – it just can’t be beat! I’ve been on a quest to find porcinis all year since I’ve never found them before – so today was super exciting :) While it wasn’t the king bolete Boletus edulis, it was still a delicious choice edible in the same group, Boletus barrowsii. Here’s my nifty and professional looking UC Berkeley Mycology basket filled with them!
Boletus barrowsii So beyond finding a delicious choice edible that had been on my mushroom bucket lease, today was also exciting because I was being filmed for a news segment on urban foraging. I am currently teaching a course at Berkeley called Environmental Issues, and one of the graduate students that I teach with is a journalist, and she decided to do a story featuring yours truly :) So you will get a chance to see my mushroom hunting in action on the news! Keep posted for the video link! Tons of boletes! I was so lucky to find so many mushrooms and in such good condition! They were super clean and not buggy at all – this is super lucky as boletes can sometimes be filled with maggots – yuck! So you have to be careful and cut off the bottom of the stem and check for maggots. Mine are super clean – no sign of bugs at all! super clean boletes I cut off the bottom of the stems with all the dirt and threw that in the trash and then I gave them a quick rinse in the sink and rubbed off the dirt, then I let them dry a bit on a towel. Boletus barrowsii caps How gorgeous are these mushrooms? Boletus barrowsii cleaned up So the trick with porcinis is that you have to slice them up and cook them really well. You want to make sure they are cooked all the way through and nice and browned and crispy. Most people don’t like to eat the tubes so it’s best to pull them off. Luckily they tear off really easily. Slice them up thin, heat up a pan with butter or oil, and let them simmer for a while. Go do something else while they are simmering and stay distracted because they need to stay untouched and cooking for longer than you probably think. Wait til they start to get nice and brown. sauteeing porcinis They are super meaty and flavorful mushrooms. They would work really well in an omelet, in a sandwich with mozzarella and pesto, in a pasta..or as the main event! Get ready for lots of recipes featuring these delicious mushrooms this week :)

mushroom hunting!!

So it rained tons in the bay area last week and as promised – I went mushroom hunting! There were mushrooms!! Tons of them!!!! Mushroom hunting is analagous to a treasure hunt – you are hiking along and then you spot one and it elicits a primordial joy that shoots adrenaline through your veins. I took my friend Rachael, who I’ve been friends with since we met at sleepaway camp nearly 2 decades ago, to Point Reyes National Seashore for an epic hike and hunting adventure. Rachael is a line cook at Michael Mina in SF and has been getting more into foraging for greens for her garnishes and Pt Reyes is one of the only places in the bay area where foraging is legal. My advisor told me about a great hike down the bayview trail, which we expected to be about 6 miles, but we ended up going nearly 9 miles overall! We hiked down the bayview trail to the muddy hollow trail to the bucklin trail, which was about 6 miles, and then when we finally got to the top of the ridge we realized we still had 2.6 miles to hike down the inverness ridge trail to get back to our car! Luckily there were gorgeous expansive views of the bay from the ridge. While we didn’t find many choice edibles on the hike, we found tons of beautiful and diverse mushrooms, and Rachael really caught the mushroom hunting spirit :) She kept swearing at the deceptive rocks and leaves that faked her out for mushrooms – the sign of a true mushroom fanatic :)

super cool Coprinus comatus that came up to my thigh!

Saw a couple of newts crossing the trail on the hike – they are so cute! We also saw a bunny at one point.

Cute newt crossing the trail

First choice edible!

Finally an edible – Coprinus comatus – the shaggy mane!

Wow there was a lot of uphill on this hike – definitely a good bun workout!

Tons of trekking up hill

But the views from the top of the ridge were worth it :)

Gorgeous views on top of inverness ridge

How beautiful is our state flower?

California poppies!

Amazing Amanita franchetii

A man hiking the opposite direction as us was very concerned when he saw us stopping to take pictures of the Amanitas – he said don’t touch! poison! For the record, you cannot get hurt from touching mushrooms! Even poisonous ones!

Tons of Amanita franchetii were out!

The Lactarius were out in super abundance too!

Lactarius – these ones exude milky latex!

These were everywhere!

Cool wavy cap of a Rhodocollybia

More Amanitas!

Amanita pachylcolea

There were giant Suillus pugens the size of Rachael’s hand everywhere!

more Amanitas poking their heads out of the duff

Most people don’t know that a lot of mycorrhizal mushrooms (mutualistically associated with tree roots) aren’t mushrooms at all – they are more like crusts – like these Thelephoras which are the most abundant symbionts of trees in Pt Reyes!

Bet you didn’t know this was a mushroom! Thelephora terrestris – most common ectomycorrhizal fungus in Pt Reyes!

They are easy to pass by without noticing but I think they are rather cute, don’t you?

Thelephora terrestris

These are actually edible too but I’ve never tried them – I just think they are super pretty to look at!

Gorgeous lilac Laccaria amethysteo-occidentalis

Bet you didn’t know that mushrooms came in this many colors!

Gorgeous red gills of a Dermocybe

How pretty are these?

Happy hunting!

Chickpea saute with Greek yogurt and couscous with tomato and onion

Ok, so yes, I know you are thinking – why is this girl calling herself fungi foodie when all she cooks is middle eastern food? Well guess what everybody – it’s been raining! A lot! In Berkeley! So I’m going to go mushroom hunting this weekend :) So with any luck I will have a delicious wild mushroom recipe for next week! Yay for wild mushrooms :)

But in the meanwhile, I’m continuing on my theme of cooking healthy, delicious vegetarian recipes from Jerusalem and Plenty. This week, I cooked the chickpea saute with Greek yogurt from pg. 211 Plenty and featured online here and the couscous with tomato and onion from pg 129 of Jerusalem and featured online here.

These dishes were on the less complicated side for Yotam Ottolenghi and my trip to Berkeley Bowl for groceries was one of the easiest and shortest trips yet! Either I’m getting much better at this whole grocery shopping thing or I am indeed choosing simpler recipes :P Here are all of the lovely fresh ingredients for the chickpea saute – look at all those fresh herbs and veggies! I really need to consider getting some potted herbs!

Ingredients for the chick pea saute

The first step is to separate the green part from the stalks of the chards – I’m totally falling for this stuff! It’s so pretty!

Swiss chard centers

So you blanch the chard stalks for 3 minutes in boiling water, then add the greens and blanch them for 2 more minutes, then remove from boiling water, rinse in cold water, and drain. Then you heat up 1/3 cup olive oil in a pan – Dan was appalled at this amount of oil – but I reminded him that olive oil is good for you :) He remained unconvinced but I decided to stick to Ottolenghi’s guidelines despite Dan’s rumblings. So you peel and chop up the carrots and saute them in the olive oil, then add caraway seeds. I’d never used caraway seeds before cooking from these books but they are such a good spice! I bought them super cheap from the bulk spice section at Berkeley Bowl and I’m totally hooked.

carrots sauteeing in olive oil with caraway seeds

So after the carrots are cooked, add the blanched chard back in, add in the chick peas (yes I used canned – perhaps a faux pas but after the disaster of trying to cook fava beans from scratch, I’m sticking to canned. It’s just so much easier!), add in garlic and fresh mint and parsley.

carrots with swiss chard, chicken peas, garlic, and herbs

Look at this ginormous bowl of vegetables!

Chick pea saute

But the finishing touch that really completes the dish is adding the Greek yogurt sauce on top. It just makes it so much tastier! And it adds a ton of calcium and protein – win-win :)

The greek yogurt on top really takes it up a notch!

chick pea saute with greek yogurt

So to accompany the delicious and healthy chickpea saute we made some couscous with tomatoes and onions. The first step is to dice and sautee an onion, then add sugar and tomato puree. Then dice two tomatoes (I added 3 because I love tomatoes!) and add them to the pan.

sauteed onions with tomatoes

In the meanwhile, add boiling vegetable stock to some couscous and leave it to sit in a bowl covered in cling wrap for 10 minutes. Once the couscous is cooked, then you mix in the tomato and onion mixture and wipe off the pan and add some butter to it. The next part gets a little bit complicated…at least for a novice like me….making the couscous crispy was no easy task! You are supposed to add butter then put the couscous back in the pan and cover it and let it steam for 12 minutes. Well, I did this and it was not quite crispy. Probably I should have let it steam for longer but we were hungry so I decided to just go for it…What followed was an EPIC FAIL where I flipped the couscous onto a dish and some of it landed on the floor but luckily most of it made it to the dish! I think I need to buy bigger dishes….

cous cous with tomatoes and onions

Ottolenghi has an amazing way with making vegetarian dishes that are completely satisfying and don’t make you miss meat one bit. These dishes are healthy, relatively cheap and easy, and super flavorful and fulfilling. The only complicated step that I utterly failed at was getting the couscous crispy and then flipping it over “expertly” onto a dish – so I did not manage to get that beautiful crispy crust that they claimed makes this dish. I still think it tasted amazing, but I think I will have to practice some more with the crisping and flipping..Here is my couscous with a corner of it looking crispy…it still tasted really good without the crispy crust but I will definitely need to practice with this one..

couscous with tomatoes and onion

Here is my completed meal :) It was a totally satisfying, healthy, flavorful, and fulfilling vegetarian middle eastern inspired meal. Thanks Ottolenghi for two more great dishes :)

Bon apetit! Healthy vegetarian mediterranean inspired meal!

Barley risotto with marinated feta

So this past weekend I spent at a research conference in Bodega Bay. This conference was for students conducting research at UC natural reserves, which is an incredible research network spanning many of the ecosystem types in California from the redwood tanoak forests of Big Sur where I work to the beaches where elephant seals spawn in Ano nuevo to the coniferous slopes of the eastern Sierras. The conference was for students who won awards to do research on reserves and was a chance for us to share our research with each other. Seeing everyone get so excited about their research gave me renewed enthusiasm about my own project studying the effects of Sudden Oak Death on fungi associated with the dying tanoaks in California. So while the meeting was really fun and I met some really interesting people, I was super tired when I finally made it back to Berkeley on Sunday. Luckily I had been planning on making this risotto last week but didn’t get around to it because I was busy preparing my talk for the conference, so I had all of the ingredients waiting for me in my kitchen!

So I invited over my friend Lauren who fortunately has lots of experience cooking with barley and we made the barley risotto with marinated feta from pg 109 of Jerusalem and also featured online here. If you are in the mood for a relatively low key but satisfying and unique vegetarian dish, this one is it! Compared to some of his other recipes, the ingredients are not that complicated and the cooking is not that difficult, other than the barley does take over an hour to cook (he says 45 minutes but I left mine simmering for at least an hour – the barley was still pretty chewy at 45 minutes!). Luckily Lauren and I had some episodes of Girls to catch up on, so we kept ourselves entertained watching the trials and tribulations of Hannah Horvath while our risotto simmered away.

I must say, this dish is really tasty. The marinated feta in olive oil and with toasted caraway seeds and fresh oregano leaves really sets it off and takes it up a notch. Ottolenghi is so good about adding those extra finishing touches that really make the dish! I didn’t have celery stalks on hand but I did have some leftover celeriac from when I made the parsnip dumpling soup, and I added that to the risotto and it tasted delicious! The shallots, garlic, celeriac smelled so good while they sauteed in olive oil and butter. The addition of fresh herbs and fresh lemon peel make this dish flavorful and refreshing! Unlike traditional risotto, which while delicious is creamy and heavy and makes you feel a bit guilty while eating it, this risotto feels fresh and healthy. I highly recommend you try it!

Ingredients:

1 cup pearl barley
2 tbsp unsalted butter
6 tbsp olive oil (this seemed excessive to be so I used 4 but under your discretion)
2 small celery stalks (I didn’t have celery so used celeriac instead and it tasted great!)
2 small shallots
4 cloves garlic
4 thyme sprigs
1/2 tsp smoked paprika (I used regular paprika)
4 strips lemon peel (I just peeled some off with a vegetable peeler)
1 bay leaf
one 14 z can chopped tomatoes
3 cups vegetable stock (I ended up using quite a bit more than this as I added more vegetable stock at the end when the risotto wasn’t cooked after 45 minutes)
1.25 cups passata (sieved crushed tomatoes – I wasn’t sure where to find this so I used canned crush tomatoes)
1 tbsp caraway seeds
10.5 oz feta cheese (this is A LOT of feta, I think I used more like 8 oz)
1 tbsp fresh oregano leaves
salt

Instructions: So the first step is to rinse the pearl barley well under cold water and leave it to drain. Then melt the butter and 2 tbsp olive oil in a large pan (I didn’t use a large enough pan at first – make sure it’s big!!), then dice up the celery, shallots and garlic and cook them under gentle heat until soft. Add all the rest of the ingredients save the feta, caraway seeds, oregano, and olive oil and stir to combine. Bring to boil, the reduce to gentle simmer and cook for 45 minutes to an hour (the barley takes a really long time to get less chewy). To prepare the topping, toast the caraway seeds in a dry pan. Crumble the feta in a separate bowl, add 2-4 tbsp olive oil, marinate it, and add the seeds. Spoon that along with some fresh oregano leaves on top of the risotto – don’t forget them because they really make the risotto extra special!

Barley risotto with marinated feta

Barley risotto with marinated feta and fresh oregano