Monday, August 8, 2016

My first time cooking with these incredible morel mushrooms from @shibumifarm. I pan roasted them with fresh organic @honeybrookorganic corn and a homemade cashew butter cream made from reduced shallots, garlic and thyme. Served with fire roasted (oil-free) eggplant, heirloom tomato, and wild rice. Finished with fresh dill, basil, and lemon zest. #incrediblefungi #morels #wfpb #foodRx #farmshare #pbyogi

via Instagram

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