Mushroom galette with farmer’s cheese, onion, and dandelion greens. I ate it with a vin de France from La Rocalière, in northern Rhône, which was better than my dough. Flavor on the dough was nice, texture was decent to good, but I’d have been smart to use an egg wash.

  • godot@lemmy.worldOP
    3·
    2 months ago

    Egg wash for presentation, but taste buds for reality, is it not?

    Vrai! We eat first with our eyes… but we really eat with our mouths.

    I have an affinity, really a longing, for foraged greens. Dandelion is up there, as are fiddlehead ferns, ramps, and wild onions. Number one is definitely morels, and the next time I go morel hunting I’ll definitely post whatever I cook.

    I bought these, sadly. City living has its perks, but I wouldn’t trust the local dandelions either.

    • JohnnyEnzyme@piefed.socialEnglish
      2·
      2 months ago

      Number one is definitely morels

      Careful!!

      No, I appreciate your comment. That was fun and interesting for me to read. 🙂