{"id":4925,"date":"2015-08-11T16:50:40","date_gmt":"2015-08-11T16:50:40","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4925"},"modified":"2015-08-11T16:50:40","modified_gmt":"2015-08-11T16:50:40","slug":"cod-with-ramp-fruit-golden-oyster-mushrooms-okra","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4925","title":{"rendered":"cod with ramp fruit, golden oyster mushrooms; okra"},"content":{"rendered":"

\"cod_oyster_mushrooms_okra\"<\/a><\/p>\n

\"Golden_Oysters_Blue_Oyster\"<\/a><\/p>\n

\"ramp_fruit\"<\/a><\/p>\n

\"purple_okra\"<\/a><\/p>\n

I’m getting used to incorporating mushrooms into meals, and I no longer fear taking on the responsibility. \u00a0I love\u00a0them, they can alter any dish with a minimum of fuss, are close to foolproof, can often be prepared at least slightly in advance of joining other food ingredients, and most varieties will be easy on\u00a0your wallet. \u00a0With the help of supplies from our local farmers and foragers at the Greenmarket, I’m learning to have fun with them.<\/p>\n

The preparation of this meal with cod involved some Golden Oyster mushrooms;\u00a0it was based, roughly, on a recipe<\/a> from “I’ll Have Seconds!<\/a>“. \u00a0The most significant change was my introduction of some\u00a0ramp fruit (the seed blossoms of the woodland ramp) to the olive oil just after it had heated, and just before adding the mushrooms. \u00a0Also, and pretty noteworthy, the mushrooms I had weighed less than a fourth of the amount\u00a0specified in the recipe, but these Goldens\u00a0still did themselves proud (and the flavor of the cod remained undiminished).<\/p>\n

The dish\u00a0was delicious.\u00a0I’m certain to revisit the formula, probably using more mushrooms, but next time I’m also going to be more careful\u00a0about the amount of salt I bring to the dish. \u00a0It was only late the next morning that I realized the reason for the saltiness was my\u00a0reduction of a cup of stock made from an excellent prepared vegetable base<\/a>, but one which appears not to have been low-sodium (just found out they now have both ‘reduced sodium’ and ‘organic’ versions). \u00a0Without intending to, I had boiled it down\u00a0too far while I had been escaping from a hot kitchen.<\/p>\n

That would also explain why the picture at the top of this post\u00a0shows a\u00a0bowl with\u00a0a sauce<\/em> rather than\u00a0the broth<\/em> which appears\u00a0in the image on\u00a0Emily’s blog.<\/p>\n

The okra can (almost) be spotted inside a black bowl on the upper left.<\/p>\n