Recipe for May 8, 2011
You can take advantage of the shiitake mushrooms now. If you have never tried them this is an easy recipe for the first-time mushroom chef. Eat them with a green salad* and, with spring in mind, a dish of roasted rhubarb*.
Toss large, fresh shiitake mushroom* caps with a generous amount of garlic oil (extra virgin olive oil brought to a simmer with whole smashed cloves of garlic, steeped, then strained), sea salt, and freshly ground black pepper. Put them in one layer on a sturdy sheet pan or in a cast-iron skillet and roast in a 425° oven for about 10 minutes, or until golden all over, slightly crispy on the edges, but still juicy inside.
Serves 2 - 4
From Cooking in the Moment - A Year of Seasonal Recipes – Andrea Reusing – 2011
Preheat the oven to 350°. Thickly slice 2 pounds rhubarb* and put it into deep oven-proof pot. Add ½ cup sugar and ½ cup red wine. Split open 1 or 2 vanilla beans and add them to the rhubarb. Roast the rhubarb until very tender, about 30 minutes.
Makes 2 to 3 cups
From Canal House Cooking - Volume 3 - Hamilton & Hirsheimer* Ingredients can be found at the market