Mushrooms and “The Omnivore’s Dilemma”

The Omnivore's Dilemma

Talk about heavy reading– Michael Pollan’s literary take on the culinary world was certainly a dense fact-filled piece that only emphasized everything that’s wrong with the American food industry.    His main point– that you should know where your food comes from– really resonated with me because as a college student, I have no idea where 99% of my food comes from. (due to the fact that I go to the dining facilities on campus a lot)  After exploring the various facets of the food industry, Pollan then set out on an expedition to create a meal with completely foraged foods, specifically mushrooms (and a wild boar).  As an occasional East Coast mushroom hunter, I found it very interesting to see how my fellow wannabe mycologists “hunted” on the West Coast.  Pollan mentions several mushrooms– boletes, morels, chanterelles– all of which are really tasty (if correctly identified).  There are also lactarius mushrooms that have a milky delicious consistency when cooked.  If you ever get your hands on some lactarius or bolete mushrooms, they taste sublime when sauteed with extraneous amounts of butter and then added to some ethereal eggs. (this method can pretty much be applied to all mushrooms) Although I haven’t gotten to the point where I know which farm my eggs come from, I can say with confidence that the couple of wild mushrooms that I’ve cooked came from the woods. (and that I picked them myself)  Pollan would be proud.

Ethereal Eggs with Sauteed Lactarius Mushrooms

Serves One

• 2 eggs
• 2 tbs butter
• Handful of lactarius mushrooms, or other wild mushroom
• Salt and pepper, to taste
• Sprinkle of chopped chives (optional)

Heat a small pan on medium heat.  Place 1 tbs butter in pan, and when pan begins to sizzle and butter melts, add mushrooms.  Cook for about 3 minutes, or until desired tenderness.  In a separate pan, add the other tablespoon of butter and place on medium heat as well.  Add cracked eggs and scramble quickly with a fork in the pan.  With the fork, mix in the mushrooms, salt, pepper, and chives.  Let egg mixture sit a while to desired scrambled-ness.  When eggs are done, coax onto a plate and enjoy.