A trip to the Santa Monica Saturday farmer’s market yielded a small paper bag full of procini mushroom. The mushroom man was in a good mood and threw in a couple extra pieces.
At first, when we looked at them, the BF and I didn’t know what was going on. There was some weird green, brownish stuff on the bottom that we that was dirt or dirty stuff. It’s a good thing we asked the mushroom men though, because they explained that those were the gills and the best part about these mushrooms. When cooked, that part gets soft and practically melts like butter. Some people call it vegetarian foie gras.
The mushrooms had a powerful, strong, earthy taste. I could see some truth to the foie gras comments. They were delicious just browned on the pan with a dash of salt. I was sad to see how much they reduced once cooked though.