Jenna

About Jenna Antonino DiMare

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So far Jenna Antonino DiMare has created 9 entries.

Spring Foray Photoshoot with Ari and Jenna

© Eve Event Photography

We always enjoy receiving notes from blog readers, workshop participants and fellow mushroom enthusiasts. When local Vermont photographer Monica Donovan contacted us earlier this year asking if she could accompany us on a foray for a personal wildcrafting photography project, we gladly welcomed her along.

Many thanks to Monica for these photographs taken amongst the ramps and morels on an early May evening.

© Eve Event Photography   © Eve Event Photography

© Eve Event Photography

© Eve Event Photography

© Eve Event Photography

© Eve Event Photography

© Eve Event Photography

Heavenly Hen of the Woods with Roasted Chicken

As many readers probably imagine, mushrooms are quite the common topic of conversation in our home. Ari and I often like to list our top five favorite wild mushrooms, and maitake (Grifola frondosa), or hen of the woods, consistently makes the cut. However, I always forget how much I love maitake until I experience my first bite of the season.

Ari’s desperate search for this season’s maitake finally ended this past weekend while we were visiting friends and family in the Pioneer Valley. Life suddenly feels a little safer – no more screeching brakes while driving because we just passed a mature oak that Ari insisted might  have had a hen of the woods roosting at its base.  

Maitake is best sautéed in a heavy cast iron pan with garlic, herbs, and salt and pepper to taste.

Prized in Japan and China for its medicinal and nutritional properties, it doesn’t surprise me that maitake is the mushroom that always leaves my body craving more. Hen of the woods is also one of the most versatile mushrooms in the kitchen.  There seems to be almost nothing it does not pair well with – I adore it in omelettes, pasta, cream of maitake soup, or simply sautéed with a little salt and pepper. Still, there is nothing that beats what we ate for dinner tonight: a roasted chicken with hen of the woods.

Growing up, roasted chicken was a staple during the autumn months in my mother’s kitchen. Tonight’s chicken was roasted with herbs, white wine, homegrown Meyer lemons, apple cider, maple syrup and a dash of salt and pepper.

Hen of the woods featured in a heavenly gravy paired with a roasted chicken makes for a perfect fall feast.

The maitake Ari found in downtown Northampton this past Saturday was young and dense. I ripped it apart (cleaning it thoroughly and making sure to remove any bugs nestled up in its folds) and sautéed it for 10 minutes with garlic, olive oil, salt and pepper in my favorite cast iron pan. Once the roasted chicken was done, I poured the roasting juices atop my sautéing maitake with a tad more white wine and apple cider and let the maitake simmer into a divine gravy of Grifola frondosa. Paired with roasted parsnips and all blue potatoes with roasted Seckel pears atop a mixed salad of late fall greens, gorgonzola and maple syrup-candied pecan, tonight’s dinner was certainly one of the most memorable of the year. As we let out sighs of delight throughout the meal, our pup Judah couldn’t help but linger nearby and incessantly lick his lips.

The maitake and roasted chicken pairing is absolutely phenomenal and bound to impress. If you’re lucky enough to have a surplus of hen of the woods this fall, consider preserving it via dehydration or freezing to pair with your Thanksgiving turkey! 

2012 Workshop Season Kicks Off

We hope you’re as excited as we are about the upcoming Northeastern mushroom foraging season! While you wait patiently for morels, in the mean time you can get excited about the 2012 workshop season with The Mushroom Forager. This upcoming week, The Mushroom Forager’s 2012 workshop season will be kicking off with a fun-filled workshop at the Horticulture Society of New York in New York City called Mushrooms Wild and Cultivated. Participants will be introduced to the region’s most distinctive and delicious wild mushrooms, as well as inoculating a shiitake log to take home. 

We’re also looking forward to two workshops in Western Massachusetts – a mushroom cultivation and foraging workshop in Montague on May 12th (just a few seats left, so register while there is still space!), and a foraging lecture and guided walk at the 2012 NOFA Conference in August. Between May and August, there are a handful of workshops scheduled in Vermont at the Metta Earth Institute, Shelburne Farms, Twin Pond Retreat and the Center for Whole Communities. We are excited to be collaborating with our friend Steve Gabriel of Work with Nature for two of these workshops.

If you aren’t able to join us for any of these events, stay tuned as there will likely be additional workshops added to the 2012 schedule. Please visit our Upcoming Workshops page to learn more about our workshop offerings and our Testimonials page to get a flavor of what past workshop participants have said about The Mushroom Forager. We hope the foraging season ahead fills your baskets with a cornucopia of wild treats!

On left: Workshop participants inoculate a log with shiitake spawn. On right: Ari leads a workshop on mushrooms in the garden at the Ithaca Community Gardens in 2011.

Salmon with Porcini and Herb Butter

Salmon with porcini and herb butter!

From our motherload of gourmet wild mushrooms to the cornucopia of produce at the Ithaca Farmers’ Market, Ari and I have been eating very well this harvest season. However, one shortage that Ithaca does have is access to good quality fish. Since one of my last names is DiMare, meaning “of the sea,” it’s no surprise that my father grew up working on T-Wharf in Boston alongside my grandfather at DiMare Lobster Company. Coming from a lineage of fishermen and lobstermen, it is also no surprise that I grew up eating fish, and a lot of it. 

So, when I first moved to landlocked Ithaca, I felt like a fish out of water as I stared at the unsavory looking filets, some “color enhanced,” in the Wegmans fish case. Then I learned of the lure of the “fish truck.” At first I didn’t believe it – two men really make the epic journey from Maine to Ithaca every Friday morning from March to Dec. 31 just to unload a truck of fish? While I don’t’ know the details of their operation, this does seem to be the case, and their seafood is the real deal. Every Friday morning in the parking lot of the Triphammer Mall you can find the “fish truck,” typically with quite the crowd of loyal fish fans standing patiently in line.

I have become one of them. A few Fridays ago, I was craving seafood and so Ari and I woke up bright and early and ventured to the fabled “fish truck.” With adjectives like “superb today” and “excellent today” associated with almost every offering listed on the truck’s dry erase board menu, I became overwhelmed by the decision making process. Needless to say, I obsessed for the whole 15 minutes or so while I waited in line. Shrimp? Haddock? Maybe Swordfish? Scallops? Right up to the last minute I couldn’t decide what I wanted, and so we ended up getting rainbow trout for Ari and salmon for me.

An Ithaca porcini!

With a grocery bag filled with freshly harvested porcini waiting for me at home, I eagerly anticipated our dinner. I pan seared Ari’s whole rainbow trout and baked my salmon filet, topping both with porcini and homemade herb butter before serving with a side of mixed heirloom beans. Amazing!

Serves 2

Preparing the HERB BUTTER:

INGREDIENTS:

  •   3 tablespoons of butter, softened
  • ¼ cup chopped herbs (ie. sage, chives, basil, parsley)
  • 1 small garlic clove, minced
  • 1 shallot, minced
  • ½ teaspoon lemon juice
  • Cracked pepper and salt to taste 

DIRECTIONS:

  • Stir together all ingredients in a small bowl, and mix well.

Preparing the SALMON: 

INGREDIENTS:

  • Salmon (12-14 oz) fillet, cut into 6 to 7 oz. pieces
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • ¼ cup white wine
  • Freshly cracked pepper and salt to taste

DIRECTIONS:

  1. Preheat the oven to 425 degrees.
  2. Oil a baking dish with the olive oil and then place the salmon in it. Squeeze the lemon juice and spoon the white wine over the salmon. Season the salmon with freshly cracked black pepper and salt to taste.
  3. Roast the salmon for about 10 to 12 minutes. 

Preparing the PORCINI:

INGREDIENTS:

  • Porcini (fresh – 4 oz)
  • 1 tablespoon butter
  • Fresh herbs to taste (I used chives and sage)
  • Cracked pepper and salt to taste

DIRECTIONS:

  • In a medium sauce-pan or cast iron pan, saute your garlic in butter for about 2-3 minutes over a medium heat. Add the cleaned and sliced porcinis, and saute, stirring frequently, for about 5-8 minutes.

Once the salmon is done, top with sautéed porcinis and a generous dollop of herb butter. Garnish with fresh herbs and enjoy. Mangia! 

Ari's pan-seared trout!

Wild Mushroom Tasting and Cream of Maitake Soup

The five mushrooms featured in the tasting are displayed in their uncooked state!

When the bounty is more than plentiful, it’s time to share. This past weekend we hosted a local foods potluck with a wild mushroom tasting featuring hen of the woods, black trumpets, smooth chanterelles, yellow foot chanterelles and lion’s mane. Guests arrived to find a spread on our dining room table with the five mushrooms, labeled, in their uncooked state. And then, out came the cooked mushrooms, hot off the cast iron pan.

All mushrooms were sautéed in a tad of olive oil and butter, with salt and pepper to taste. Once our 14 guests had sampled all five species, they voted for their favorite mushroom of this stellar seasonal selection. As the team of tasters sat eagerly awaiting the verdict, the votes were carefully tallied and the results announced: lion’s mane was the winner, beating out black trumpets by one vote. Every species received at least one vote; it was hard not to love any of them!

A hen of the woods found today at the base of a red oak.

A wonderful array of dishes featuring the local harvest followed the mushroom tasting, including peppers stuffed with goat cheese and freekah from Cayuga Pure Organics and an incredible selection of delicious artisanal cheese made by a guest who is the manager at Fingerlakes Farmstead Cheese Company.  With our mother load of hen of the woods, I made a cream of maitake soup. I combined two pounds of maitake with potatoes, carrots, herbs, white wine and cream, before pureeing the ingredients into a silky bowl of hen of the woods heaven.

Serves 8

INGREDIENTS:

  • 2 lbs hen of the woods (maitake) mushroom
  • 6 cups vegetable stock
  • 1 lb potatoes, chopped
  • 1 lb carrots, chopped
  • 1 onion, chopped
  • 8-10 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon thyme, minced
  • 1 teaspoon sage, minced
  • 1 cup white wine
  • 1 cup heavy cream
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 2 Tablespoons lemon juice
  • 1½ teaspoons salt
  • ½ teaspoon freshly cracked pepper

DIRECTIONS:

1.) Thoroughly clean the hen of the woods. Dry and then break apart into small pieces.

2.) Place a heavy soup pot over a medium to high heat, and then add the olive oil and butter. Once the butter has melted, add the garlic and onion. Sauté for about three to five minutes, and then add the hen of the woods to the pot, as well as the salt and pepper. Stir and cook over a medium to high heat for about 10 minutes. Add the carrots and potatoes and sauté for another five minutes or so, stirring often.

3.) Add stock, bay leaves, thyme and sage to the pot and bring to a boil. Reduce heat and simmer for 25 to 30 minutes.

4.) Remove the bay leaves and puree the soup until smooth. Add the white wine and lemon juice and simmer for another five minutes. Stir in the cream and salt and pepper to taste. Garnish with your favorite herbs, and serve hot. Mangia!

Cream of maitake soup!

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