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Recipe: porcini elk sausage tortellini in beef porcini brodo

After the eclipse, Jeremy and I gathered Neva and her snacks and drove out to Crested Butte once more before the semester gets underway this week. It’s nice to travel lonely mountain roads again. Most of the summer vacationers are done exploring Colorado’s mountainous western half, leaving it to locals and retirees and full-time nomads. The town of Crested Butte has quieted down, too, such that there is parking along Elk Avenue (the main drag) and nary a hiker on the trails. But there is plenty going on with or without visitors. Lower elevation wildflowers are looking tired and haggard now – the result of showing off for so many weeks, but the high country still holds stunning pockets of wildflowers in late August thanks to regular summer rains. And our summer storms continue to flirt with the sun and create dramatic skies and stunning rainbows. Crested Butte is Rainbowtown.

jeremy and neva above copper lake

the array of wildflowers at 11,700 feet

full double rainbow next to crested butte mountain

a rainbow and sunset lit virga from our deck (where we were grilling dinner)

Handfuls of yellow and red aspen leaves litter the starts of our hikes as if some carefree party goer dropped their celebratory confetti on their tipsy walk home. I’m not posting any photos just yet (although I did shoot some) because I don’t want you summer lovers to start freaking out… But winter is totally coming! Despite the warm sunny days, our mountain evenings have grown nice and cool with morning frost on the neighbors’ rooftops and cars. I sleep with the window open at night and wake in the morning, pulling the covers up around my face and wrapping an arm around Neva as she snuggles cozily between me and Jeremy instead of petitioning for breakfast. I feel as if the ragged pace of summer is coming to an end.

And yet the mushrooms keep happening and I can’t help but look for them. I think Colorado is experiencing an epic king (porcini) season – a very long, widespread, and good flush. Other varieties are doing well, too. I mistakenly expected the chanterelles to go big this month, but I think my previous two seasons were anomalies (the first was very early and the second was really crappy except for one amazing location). They have been all around, but I’m starting to see them come up in earnest now.

hello, my pretties

still on the small side, but looking good

porcini going strong

Summer is my season to slack off from cooking, but all of these mushrooms make me want to get back into the kitchen to try some new recipes. Considering the quantity of porcini I’ve collected, I have loaded up on frozen sautéed slices and dried slices, and still had fresh ones to address. The worst thing you could do as a forager is pluck choice wild mushrooms and allow them to languish in the refrigerator. I fell asleep at night rolling recipe ideas over in my brain that infiltrated my dreams. That’s nothing new, I always dream about food. I had fresh porcini, dried porcini, and elk Italian sausage (a gift from two of my favorite neighbors in Crested Butte, one of whom hunts!) – that screamed pasta to me. Tortellini. Porcini elk Italian sausage tortellini in beef porcini brodo (broth) to be precise. I mean, if you’re going to incorporate some hard-to-come-by ingredients, why not make a pasta you’ve never made before? I’ll tell you now, so you don’t have to wonder, it was a complete hit and I served it to my mom for her home-cooked birthday dinner.

When you cook food from scratch, there is an enormous amount of flexibility in the ingredients and flavors you can incorporate. You also have the option of taking shortcuts if you simply don’t have the time or ability to make every component yourself. I say it is all good. The first step is to make the beef stock. It takes a little effort to prep and roast the ingredients, and a lot of time to cook the stock – about 6 hours at barely a simmer. If you cook your own beef stock, start the day before. I was tempted to speed up the process by chucking everything into my pressure cooker, but I wanted to try and make a clear stock this time for aesthetics. Boiling, which is what the pressure cooker does at higher pressure, turns it cloudy. Maybe in the future I’ll go the pressure cooker way, and it is also completely okay to simply purchase beef stock, just get a good quality one.

olive oil, beef chuck, beef marrow bones, carrot, celery tops, onion, garlic, peppercorns, bay leaf

prepped

toss the carrots, onions, and beef with olive oil

roast the bones, meat, carrots, and onions

**Jump for more butter**

Recipe: porcini tacos

It’s getting to be ridiculous – all of these mushrooms popping up in the mountains! What I mean is that this summer’s mushroom flush is simultaneously wonderful and crazy. As a resident of the mountains, a good mushroom flush means we’ve been getting a nice helping of summer rains. Summer rains keep the wildfires at bay and instead of hearing “crunch crunch crackle” when you walk through the woods, it’s a softer sound underfoot indicative of the previous day’s afternoon showers. We are seeing so many varieties of mushrooms popping up that it’s hard not to marvel at the diversity of life. Diversity in a natural setting makes for a healthier whole. Diversity is important and holds greater value than our short-sighted human brains can possibly imagine. I don’t want just ONE kind of mushroom growing in my mountains. I don’t want ONE kind of corn to be grown on our farms. I don’t want ONE kind of dog to be raised in our society. And I definitely don’t think one race or gender or sexuality or religion should reign supreme in my country. As my favorite guy commented, “…a monoculture in any setting is weak, boring, sad, and lonely.” Diversity matters.

my favorite guy finding some chanterelles

a beautifully squat and solid porcini

a party of amanitas (bezerkers) which are gorgeous and poisonous

So far, it’s been a banner year for porcini and chanterelles and the season isn’t even close to being done! Last year was so dry and depressing that I was happy to observe any kind of mushroom popping out of the ground this summer. Sure, I am always snapping trophy shots of those mushrooms we covet (those choice edibles), but they are ALL beautiful and fascinating to me. I know a dozen edible mushrooms and a handful of poisonous or deadly mushrooms and then a few more species that fall somewhere in between (sort of tasty, not so tasty, taste terrible, can make you sick), but it’s quite amazing to happen upon a small patch of forest floor that is erupting in mushrooms, no matter the type. It’s good to see life flourish and thrive. Everybody plays a part, whether they (or we) know it or not.

not bad for a morning’s effort

teensy delicate fairy inkcaps growing out of the moss on a boulder

our ruddy rocky mountain porcini are boletus rubriceps

i named this one arturo

neva inspects a perfect little bouchon

Summer is the season I recommend most of our friends come to visit us, because it’s the “nicest” weather and easiest passage in the mountains. But I’ve come to the conclusion that I should modify “summer” with “summer, except when the mushrooms flush”. I know most people think mushroom season means you go for a leisurely hike, find some perfect mushrooms, skip back home, and cook up a gourmet feast to eat. I think that’s the dilettante’s way of mushroom foraging. No, we are a little more serious than that. We watch rain history, check old patches, recon on and off trail – and that’s all BEFORE the flush. Once the mushrooms go, it’s a bit of frenzy to cover a lot of terrain, collect responsibly, field dress (clean and cut out any wormy bits and worms), process the mushrooms at home (true cleaning and dealing with all the worms you didn’t get in the field), preserve (dry or cook/freeze), and in my case – test and shoot recipes. It feels like my life for the past three weeks has been all mushrooms, all the time. But it’s worth it when I pull a bag of chanterelles out of the freezer in February.

But today’s recipe is best made with fresh mushrooms. I’m using fresh porcini here. You can use any mushroom you fancy. We’re going to beer-batter thick slices of porcini, deep fry them, and serve the slices in a taco. You could use milk instead of beer, but I really prefer beer in the batter – it makes for a tastier fry. Ready?

beer (or use milk, but really… beer), flour, salt, baking powder, and a mushroom

slicing the mushroom and removing the yellow pores from the cap (a little wormy and can be bitter)

whisk the flour, salt, and baking powder together

**Jump for more butter**

Recipe: chinese buddha’s hand melon (chayote) salad

Is there anyone else out there who feels they can’t leave on a trip without first cleaning the house? Because I’m one of those people. In the past, we would clean the house when we had guests coming over or when we left on a trip. Now, because we split our time between Nederland and Crested Butte – I find myself cleaning both houses more than I ever wanted. I just hate coming home to a mess, so this is present me doing future me a favor. But last week after spending the whole weekend in hunter education and then coming home to do laundry, clean house, and pack for Crested Butte – it was a miracle that we were able to leave at all. In fact, I didn’t think we were ever going to get out of our neighborhood because we went back to the house three times for four different things we had forgotten, but remembered just as we headed down the street.

we made it to crested butte and we were greeted by this

found some lovely porcini

still quite early, but a few chanterelle patches were popping up

and lots of amanitas (poisonous, but beautiful) are a good sign

On our latest trail run, I decided to get a little more climbing in and ran the same route as Jeremy – just slower and not as far. My goal was to reach the first basin and turn around, but because Jeremy and I have different ideas of what a stream crossing is, I ran up out of the basin thinking the NEXT basin was my target until I met Jeremy as he was running down. Well, I’m glad I did because I saw a black bear on my climb! We only ever catch glimpses of black bears, mainly because they don’t want any trouble and are quick to avoid people. In addition to the bear sighting, I heard a couple of grouse, ate some wild raspberries and wild strawberries (so good!), and stopped to admire the wildflowers and views.

this is why i trail run

Foraging and trail running are two things we generally try to avoid doing with Neva. On those days, we’ll take her for a fetch session or a bike ride – something high energy and fun, but quick. And then days like today, we’ll take a rest morning and make it all about Neva. She got to fetch and swim at the lake, go for a hike, fetch and swim some more, go paddling – which involves more swim-fetch, and then a few more fetches while Jeremy packed up the paddle boards. You don’t think she’s spoiled, do you?

on our hike

diving off the paddle board to get her ball

Two weeks ago, I had my parents come up to my house to make and shoot a couple of their recipes with me. A week prior, I had tasked them with writing up the recipes and emailing them to me so I could review the recipes and plan the shopping list. As some of you may recall, my parents don’t use “recipes”. Mom is far more obliging than Dad and will give it her best effort when translating a dish into writing. Dad is practically a lost cause because he’ll write down a recipe, all the while declaring that he doesn’t NEED a recipe, and then proceed to change it twenty different ways *while* you are cooking according to said recipe. I know this is payback for my teenage years.

shopping with mom for buddha’s hand melons (chayote)

Today’s recipe is a crunchy, refreshing salad that my mom likes to make in summer. I am totally hooked on it and when the days are hot, I could eat a whole batch in one sitting for dinner. Buddha’s hand melon, also known as chayote, is a vegetable that you can eat raw or cooked. I’ve always seen them in the Asian markets, but never knew what to do with them. Mom’s preparation involves salting the sliced melon, and then tossing it with a sweet and sour dressing. Simple.

buddha’s hand melons, fresh ginger, sugar, salt, vinegar, chili garlic paste (not pictured: sesame oil)

First, you’ll need to peel the outer skin off the melons. You can use a sharp knife or a potato peeler. They can get slippery, so do watch your fingers! Don’t worry about peeling the bottoms as you’ll trim those after you slice the melons in half. The core of the melon is tougher than the meat of the melon, so we slice the melon around the core.

peel the skin

cut away any remaining skin from the ends

begin slicing the melon flesh around the core

discard the core

**Jump for more butter**