We paid a visit to the Super G Mart and, as usual, found some interesting items. I was thrilled to find these baby green mangos which are now on their way to becoming mango pickle. More on them in a later post.
We were browsing the olive section when another customer voluntarily recommended these Turkish oil and salt cured black olives.
I already had some green peppercorns at home but I was glad to find these locally at almost half the price for three times as much product as I had paid for online. These are from Vietnam.
Another find were these Enoki or Beech mushrooms. Need to eat these soon.
I used these oyster mushrooms for today’s midday meal.
It is ramps season in the North Carolina mountains. It looks like we missed our annual excursion to the mountains this year, but there are still plenty of frozen, pickled, dried and powdered ramps in the house from previous years.
This dish began with frozen ramps being sautéed in avocado oil with kosher salt.
Roughly chopped oyster mushrooms were added and sautéed for a good while until they stopped exuding moisture.
Green peppercorns were added followed by mushroom broth.
After the mushrooms had simmered awhile in the broth, coconut cream was added.
As an afterthought wide Lo Mein noodles were added and cooked in with the mushrooms under a lid.
It doesn’t get more mushroomy than this.