I discovered these mushrooms growing in a pot in the patio.
It's a collision of sunlight and rain. The equation produces beautiful funghi. A time-of-year phenomenon.
I just wish I knew if they were edible; I love the idea of foraging for wild food, but I'm not stupid enough to eat unknown toadstools.
Still, aren't they cute?
OK. Ice Harvest, Day Four. We have a sack of shriveled cremini mushrooms from the farmers' market in the fridge. (Store them in a paper bag, and they just get more and more wrinkled and concentrated — but not slimy!) We have lots of frozen chicken. And, of course, bags of frozen tomato sauce.
So I was thinking. Chicken pot pie. But not your usual chicken pot pie.
Crust made from flour, butter and grated cheese (all in-house). Filling made with chicken, onions (in-house), potatoes (in-house), shriveled mushrooms, and — oh! — tomato sauce thickened with flour and cream (in-house).
Has this ever been done before?
Thoughtfully submitted by your correspondent, Amana Freezerburn.
(Why aren't any of my Bay Area readers laughing at my pseudonym? Think.)