This is our in between season on the Smith. The salmon run is done with and we are a couple of weeks away from the start of the steelhead run. Which means we get to kick back for a few days at the bnb. Time to check the roof for leaks, clean the gutters, and try a recipe or two.
After last month’s king bolete find, half of the catch ended up in our stomachs and the other half dried and in the mason jar. So now, with a bit of time on our hands, it’s time to cook.
We rustled up two recipes this week — a pizza with a smattering of dried porcini, and a damn good marinara sauce, also fortified with the porcinis, which we ate with angel hair pasta.
(The dried mushrooms to the right are this morning’s find of oyster mushrooms, fresh out of the drier.)
Don’t wait for better weather because around here that seems unlikely.
Just get yourself the right ingredients and start cooking!