I have been fascinated by mushrooms for years. In the past, I have enjoyed a mushroom ragu, stuffed caps, and mushroom stuffed puff pastry appetizers at restaurants sadly long gone. As I started to explore new recipes, I found myself gravitating to ones with mushrooms. There is something so satisfying about finding the perfect mix of a meal with the earthiness of the mushrooms. It has been very easy to add them to soups and to my marinara sauce. As the year progresses, I plan to make mushroom ravioli and various mushrooms sauces. I’ll be sure to keep you up-to-date on my new venture in the Carondelet Kitchen with this magical ingredient.
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AuthorJust a super cool old couple who love to cook and eat and drink in their Carondelet Kitchen in South Saint Louis, Missouri! Archives
November 2024
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