Wandering Adventure Party

Better to use mineral oil to condition wood cutting boards since it can’t go rancid.

When I’m making something with fresh criminis I like to rehydrate some motels and porcinis to throw in. Not necessarily because they’re dried, I just never have those fresh. But they add such good, deep flavor and umami.

I could never get down with wood ears, sitting about the texture gives me the ick. But totally agree on shiitakes. Shiitakes and kombu soaked in water makes a great base broth–basically a vegan dashi. Sometimes I’ll even just sip it with a dab of miso, like a savory tea.