March 19, 2008


It was market day in Vevey, Switzerland, right on the shore of the lake. Late winter vegetables and early spring ones piled up in bins; daffodils and tulips tied in bunches, waiting to brighten tables; smelly Swiss cheeses and saucisson chouxs scenting the air. And then there were the stalls with mushrooms....Ohhhhhh....I am a fungi fanatic. There were chanterelles, shiitake, oyster, lobster and...pieds bleu - feet of blue. Not only pretty and petite, but ones I'd never tried. I perused the mushroom stalls, assessing the offerings for the freshest ones. Then I asked for my 200 grams, unable to hold back my smiles. They were to be my breakfast the following morning.

I cooked them in unsalted Swiss butter with herbed salt - but not too much, as I didn't want to mask their flavor at all - until browned but still tender. I sliced a crusty bread to serve with them. Their scent was humousy, of forest soil and stew. The texture was firm but not fibrous and the flavor was very rich - strong mushroom taste with hints of leaves and beef. These could stand up to meat dishes and add layers of flavor without losing their own character. I made lots of happy noises while eating my breakfast that morning!

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Aspenglow / Buttered Lips by Gayle Nabrotzky is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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