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Mushroom extravaganza
March 28, 2008
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| Click to listen to interview |
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Mushrooms are something I just can’t get enough of. Whether they are raw in a salad, lightly sautéed with garlic, butter and a little salt, stuffed with cheese and grilled, puréed in a creamy soup, stir-fried with meat and vegetables or mashed into a patty, covered in breadcrumbs and fried to a crisp.
I could go on, and that’s why it’s a mushroom feast in Potluck this week.
Welcome to the programme. I’m Yvonne Gomez.
Mushrooms are quite a versatile and can be prepared in a variety of ways.
Because of their nutritional content and texture, vegetarians often use mushrooms as a substitute for meat.
You can try dishes featuring different types of mushrooms at the Olive Tree restaurant at Singapore’s Intercontinental hotel from now until the end of April.
Most of the varieties are freshly flown in from France, but there’s also one called the Agaric mushroom, which is pretty popular in Korea and Japan.
I sampled of few of these dishes while chatting with the hotel’s Executive Chef, Lucas Spoel, who explained why he chose to pair some mushrooms with ingredients like scallops or blue cheese, and others with simpler ones like a green tomato salad or grilled red onions.
LS: I have it all in my head...
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| Sautéed Oyster mushrooms with scallops and chives |
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| Grilled Portobello mushrooms with Persian Feta |
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