Fatteh, derived from an old Arabic verb meaning “to break bread and steep in liquid,” is a common dish across the Middle East. The base is bread, but the toppings vary from eggplants (aubergines) and chickpeas, to rice and a variety of meats. The sauces are just as varied with some yogurt-based, others tahini-based, and others broth- or lemon-based. Moona, a restaurant in Boston serving up creative Middle Eastern dishes based on pantry ingredients (moona means “pantry” in Arabic), has a version made with mushrooms. The first time I tried the dish, I was skeptical. “Mushrooms?!” I thought. But I was blown away by the flavors and textures. Mushrooms have an earthy, meaty taste that is superbly complemented by the sweet tartness of pomegranate molasses, the crunchiness of the toasted bread and nuts, and the brightness of the yogurt-tahini dressing. Just another example of how pushing boundaries can lead to delicious surprises.
Fresh Chinese noodles are found in the refrigerator section of most Asian food markets. The best noodles for lo mein are about 1/4-inch thick and are sold in 1-pound packages. You can use 8 to 10 ounces of dry spaghetti in place of the fresh noodles. For the Lunar New Year noodles are often served because they symbolize longevity. In addition, shiitake mushrooms symbolize prosperity and scallions bestows intelligence.
With its intriguing blend of Gothic and Renaissance architecture, Krakow’s town square blanketed in a thick layer of February snow is one of the most beautiful sights I have ever seen. But it’s not for the faint hearted – stinging Siberian winds whip around the buildings and a post-wander warm-up was definitely required. So it’s fortunate that the Poles have comfort food pegged, and bigos (hunter’s stew) is everything you could hope for on a wintry day. Polish kabernos sausage has an amazing, distinctive smoky flavour that makes it the star of this soup, which is roughly based on that classic Polish dish.
Pretty sure I’m going to develop a scented candle based on how good this soup smells while it’s cooking. I actually wanted to create a whole line of delicious savory-smelling candles, but my dog talked me out of it. She says that would mess with her head.
Tarragon was made for chicken and mushrooms. Its muted aniseed flavour is somehow both bold and gentle; the sponginess of the mushrooms just soaks up the tarragon and their earthiness marries with it beautifully. The second wonder of this dish is its simplicity – just throw everything into the pan, place the chicken on top and roast.
In these pies, the soft cooked texture and metallic taste of oysters accentuates the delicate flavors of the woodland mushrooms.
Packed with nutrients and powerful flavours, the soup has a vibrant green colour and strong nutty, smoky taste, brought on by smoked salt, walnut oil and dry-fried kale.
A light hand with the seasonings lets the forest-y mushroom flavor lead the way. I use this as a side dish or as a topping for grilled fish, braised meats, or meatballs. The basic roasted mushrooms without the gremolata seasoning are even more versatile.
This main looks deceptively meaty on the plate, and it satisfies on the same level. Tandoori spice mixture has an intense spicy flavor that meets its match with rich, unctuous portobello mushrooms. The cool cilantro sauce offers a creamy counterpoint and is entirely sunflower-seed based.
A vegetable tart with robust-tasting filling featuring the classic combination of meaty mushrooms and sweet leeks partially wrapped in a hearty pastry.