A Trio of Mushroom Dishes for a Trio of Mushrooms

If you’re ever in the Lake Winnipesaukee area, as we were last month visiting family, stop in at the New Hampshire Mushroom Company in Tamworth. If you’re lucky, the mushroom-growing rooms will be open to the public when you visit. Unfortunately, most of the crew was out giving a mushroom foraging tour the day we visited, so no back room tour for us. Nonetheless, we still managed to score a HUGE box of gorgeous shrooms – Lion’s Mane, Chestnut and Blue Oyster. I was a bit worried we’d never manage to use them all, but my fears were ungrounded, as we had several occasions the following week to share our bounty with family. First, I made the most wonderful Mushroom Lasagna for dinner at Irene’s with Mr TBTAM’s family, based on a recipe from Martha Rose Shulman. We left the leftovers for Irene, and were pleased to hear it was just as delicious the next day when reheated. Two days later, Mr TBTAM and I made a pasta using the leftover cooked lasagna noodles (If you cook the whole pound box instead of the half pound called for in the recipe you have a LOT of leftover noodles) that I sliced into long tagliatelle-like shapes and tossed with the same mushroom mixture as in the lasagna, substituting heavy cream for the bechamel. OMG, perfection! Finally, again using that very same recipe as a base, Rachel and I made mushroom toasts to serve my family, who came over for dinner while she and brother Joe were staying with u...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Appetizers Pasta Rice & Potatoes Dried mushrooms Lasagna Mushroom crostini mushroom toasts Source Type: blogs