Led by the recent crop of king boletes or porcini, we’re eating a lot of mushrooms (see Mushroom Mania). In fact, some days we eat mushrooms at every meal!
On her last day off, Aly and I made one of our favorite mushroom soup recipes with fresh boletes (see Wild Mushroom Barley Soup). We rarely find ourselves with that many boletes at one time. In fact, we had enough that we held back the youngest and firmest of them to garnish the next morning’s breakfast. We followed it with leftover soup for everyone’s lunch, and that evening’s dinner, fresh pink salmon, included rice topped with our new ketchup (see Mushroom Ketchup).
We feel guilty of conspicuous consumption! In fact, Aly began to worry that we might be eating too many porcini in a short period, although that’s not a concern. I feel it’s more a matter of “get ’em while you can,” even if that means mushrooms at every meal!