Recently I have learned to really appreciate the taste of two things, Mushroom and Lettuce's. I have never really been into either until I came across some of both at our local farmers market. Most people, when they think of the two they imagine the white pre-cut mushroom that have no taste and good old iceburg lettuce. I got some Cremini, Portabella, Oyster and Chantrell's in the mushroom group. For the lettuce's I got Endive, Radicchio, Romaine, and Butter Leaf. Both the mushrooms and lettuce's had so much flavor to them. All I did with the mushrooms was saute them in a pan with some butter, very little salt and some pepper. That' it and they tasted so yummy. They were very hearty and filling too. These particular mushrooms can also be found in your local grocery store. The Chantrell's on the other hand, I have yet to see in the stores and probably because of their price, about $13 per pound. I recommend experimenting with mushrooms though and really enjoying their taste. There'e is much more to the mushroom than you think.
The lettuce's I chose just happen to be the only kind they had at the Market. Again, whenever I thought of lettuce I thought of the plain iceberg that has no nutritional value at all. These lettuce's were so yummy and flavorful that I hardly needed dressing at all. The endive had a slight bitter taste, the butter lettuce was buttery, the Radicchio was robust and a bit bitter too and the romaine was nice and crunchy and a bit sweet. Never will iceberg be aloud in my fridge again! As for the dressing all I used was some Olive Oil, Red Wine Vinegar, Dijon Mustard, Salt and Pepper. I made just enough to lightly coat the leafs so you can still taste the lettuce's. Yummy and refreshing.
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