{"id":10691,"date":"2016-12-01T02:17:18","date_gmt":"2016-12-01T02:17:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10691"},"modified":"2016-12-01T02:17:18","modified_gmt":"2016-12-01T02:17:18","slug":"tagliatelle-blue-oyster-mushroom-sauce-micro-radish","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10691","title":{"rendered":"tagliatelle, blue oyster mushroom sauce, micro radish"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10694\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/mushroom_tagliatelle.jpg\" alt=\"mushroom_tagliatelle\" width=\"600\" height=\"450\" \/><\/p>\n<p>Two different kinds of mushrooms in two 3\u00a0days is something of a record on our table. I would be using these magic fungi more often, but I&#8217;m not yet used to thinking of how they might go with other parts of the meals I put together. \u00a0When I can, and I see some beautiful mushrooms in front of me, I happy to take them home.<\/p>\n<p>But his time the mushrooms came first; I came up with the rest of the dinner much later.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10700\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/Blue_Oyster_mushrooms-1.jpg\" alt=\"blue_oyster_mushrooms\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>twelve ounces of Rana fresh whole wheat tagliatelle, purchased from their very beautiful\u00a0<a href=\"http:\/\/gothamist.com\/2012\/11\/07\/get_fresh_made_pasta_at_giovanni_ra.php#photo-1\">pasta station\u00a0in Chelsea Market<\/a>\u00a0only an hour before,\u00a0served with a sauce using blue oyster mushrooms from <a href=\"http:\/\/www.blueoystercultivation.com\/\">Blue Oyster Cultivation<\/a> in the Greenmarket (see the image below), prepared pretty much according to <a href=\"http:\/\/www.bbc.co.uk\/food\/recipes\/pastawithmushroomsau_83362\">this simple recipe<\/a>, halved, but\u00a0adding\u00a02 elements to it: one chopped fresh habanada pepper just after the cream was introduced, and purple micro radish from Windfall Farms; the source of the other ingredients were red onion (instead of the yellow specified) from Norwich Meadows Farm, garlic cloves from\u00a0S. &amp; S.O. Produce Farms, parsley parsley from Norwich Meadows Farm, and pine nuts from Whole Foods (which I had first toasted gently in a dry cast iron pan)<\/li>\n<li>the wine was a Washington (Columbia) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/katy-michaud-cabernet-sauvignon-columbia-valley-2014.htm?cid=USA\">Katy Michaud Cabernet Sauvignon Columbia Valley 2014<\/a>\u00a0from our good friends, <a href=\"http:\/\/nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.wqxr.org\/#!\/series\/q2\/\">Q2 Music<\/a>, streaming, specifically\u00a0<a href=\"http:\/\/www.wqxr.org\/#!\/story\/170603-gregory-spearss-requiem-merges-early-new\/\">Gregory Spears&#8217;s &#8216;Requiem&#8217;\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Two different kinds of mushrooms in two 3\u00a0days is something of a record on our table. I would be using these magic fungi more often, but I&#8217;m not yet used to thinking of how they might go with other parts of the meals I put together. \u00a0When I can, and I see some beautiful mushrooms &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-10691","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10691"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10691\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}