I have been on a true wild mushroom kick as of late. Late summer will do that to anyone I suppose. Seattle reminds me to the Basque Country in many ways and the variety of mushrooms is one – the late summer heat and rain are necessary.
I remember walking the forests with my dad as a child looking around the bottom of oak, beech, and chestnut trees. Patiently checking under fallen leaves and hidden corners. He is such a master and so patient. Patience is a must and also years of experience.
I am currently in the Basque Country where I came to teach a food styling and photography workshop. Indulging in food and family.
A few weeks ago when I was asked by Williams-Sonoma to create a tart recipe using some of their tart molds, I thought of late summer flavors. I was in the kitchen one day preparing lunch and I just pulled out everything I had. Some figs, some cheese, some garlic and lots of wild mushrooms. I put them all together on a piece of toasted bread creating a very flavorful tartine. I thought I should replicate those flavors in a tart form.
This time with figs, lobster mushrooms and taleggio. If you have never tried lobster mushrooms I say you should seek them out. They are meaty and really do have a slight lobster flavor. And definitely color. A wash of orange and pink… beautiful. In Seattle, I visit the Ballard farmer’s market and go directly to the Foraged & Found stall to see what they have that week. Lots of chanterelles at the moment so I have been enjoying those as well.
You can find the recipe here. Enjoy.