Fall means Mushrooms

For sure I have posted such before, but here we go again. 

There were dire predictions a month or so ago that there would be no NO wild mushrooms this year because the weather was so dry and hot during the summer and early fall. Well, not entirely true. Maybe not as many, and maybe a bit more expensive, but they can be had.

It's Saturday, a day we almost always go to the outdoor market and the question is always: What do you want for dinner?  

Sometimes the inspiration comes from what is there.  I saw the mushrooms and said, That's it.

I bought button mushrooms, Pfifferlinge (Chantarelles) and the king of them all, Porcini. 

The porcini (in German, Steinpilze, because it looks like a rock?) is the one not yet cut up.  Pfifferlinge (is that a great word or what?) are a bear to clean and they are always covered with sandy bits. The cleaning trick?  Toss them in flour and then wash them quickly in water, dry and cut up the larger ones.  Works great. 

Recipe? Fry up some bacon pieces, fry up the mushrooms, add salt and plenty of pepper, pour in some cream and cook it down.  Pour it over some Spätzle and sprinkle with parsley. 

Enjoy.   A lot.

I'm just saying that restaurants can't do this right.