I have never attempted crab or lobster ravioli , or any other home-made ravioli, because the effort seems daunting!
I do love a nice lobster ravioli or cannelloni. It’s something I’ll always order if it’s on a menu. I don’t see either in Toronto too often.
Scaramouche in Toronto sometimes offers some rather complicated lobster dishes during their Lobsterlicious prix fixe special in late January and early February.
I’ll have to check the Bowl (I go to the Oregon St. store because I live close by). Last time I bought mushrooms there they were $30+.
Has anyone tried Derek Sarno’s double pan “mushroom steak” method of cooking large clusters? https://youtu.be/0q6_1YiyAZQ?si=Y9u7i6zA4m9fgVTj
@ernie_in_berkeley, thanks for the heads up!
What a bounty!
And that photo doesn’t show the equally large bins of all the other types of mushrooms…
I love them all but that’s kinda old news here.
Enoki don’t do much for me, and I don’t really care for dried/reconstituted shiitakes, but otherwise yum.
Enoki are oki 
in broth or hot pot, but I really love dried/reconstituted shiitakes — such depth of flavor. Just like morels, which I find terribly overrated fresh.
The display case of mushrooms at the other branch of Berkeley Bowl is about 10 feet wide
.
Same is true of the Oregon St. store, and there are three levels of shelving.
I cheat by not making the pasta. Instead, I use wonton skins, which are easily available. But, still a lot of work! I’ve ordered it in 2 or 3 restaurants; they used canned lobster, and tasted of anything but lobster!
I love most mushrooms but am least excited by portobellos. I love porcini, including reconstituted dried porcini, and dried shiitake. I always throw any mushroom trimmings or ones that sat in the fridge too long into my vegetable trimmings bag in the freezer for making vegetable stock. I always make a vegetarian faux giblet gravy for Thanksgiving. There are never leftovers. Most any mushrooms with butter, Amontillado, shallot, and black pepper gets me salivating. I like making Boeuf Bourguignon without the beef, just loads of mushrooms and glacé onions, substituting vegetable stock for beef stock and skipping the fatback.
I’d only ever read about Kashmiri morels. Then I saw a morel, pinenut and cardamom pulao on the Indian Accent menu. I ordered it mentioning to the server that I had never tried morels before so was keen on this. During the meal, he brought out a freebie dish of a stuffed morel with fresh shaved truffle. Wow! So good.
I am new to using dried mushrooms.
Those of you who use them, do you always soak them before adding them to soups, or have you ever just added dried mushrooms to the soup while it was already cooking?
Wow! Button button who’s got the button?
, and I should make it far more often than I do.
