This looks incredible
I’ve ordered from the Mushroom Shop earlier this spring when they were offering their weekly deliveries. Mushrooms were excellent - both in taste and price. The selection of citrus was also a fun treat - several varietals that I hadn’t tried before.
Looking forward to trying them out in person!
It looks fantastic. Thanks for the information.
So I hopped over today and got a 1.5lb mixed “specialty” box for $30 (a bag of a “cultivated” mix would have cost $25):
My box was largely a conventional mix of shiitakes, oyster, maitake, etc. They have morels for $25 for a half pound, but they were not included in my mix.
They have a few carefully selected other items – several types of bean and miso pastes, for example, and seasonal vegetables (I got some fiddleheads) – and are worth a visit.
Since they’re around the corner(ish) from M.F. Dulock, I stopped there too for beef cheeks, oxtail and chuck that are slow cooking in red wine as I write. I’ll saute my mushrooms nearer dinner time and add them to the stew for a mock version of Julia Child’s boeuf bourguignon (I’ve made the much more laborious original in the past).
Dinner sounds delicious!
Just to play devils advocate (and just to be clear if we would still live in Boston we would also go to this new mushroom shop) but $25 for 1.5 lb sounds quite expensive especially if it also seems to include shiitake, oyster which are normally quite broadly available - remembering the broad mushroom selection at places like Russo’s (and even WF) where the prices seem to be quite reasonable. I understand that places need to generate revenue to survive but (and that’s any issue everywhere) it feels that many shops are pushing up the prices (too) high.
I agree on the prices. The morels I looked at from Regalis (the fancy foods store from NY) were $35/lb. On the other hand, they are a large outfit and have a huge customer base, and presumably benefit from the economy of scale. This mushroom shop has other things going for it (as I mentioned) and I do recommend it as a place to get several hard-to-find items (especially in smaller-sized containers).
Yes it sounds good, although I say so myself. But we have to see how it turns out. I’ve had mixed results in the past with mixed meats and their different cooking times, unless I have the time to carefully nurture them. Today I didn’t. A quick browning of the meats, then finely chopped celery and carrots, sliced onions, some smashed garlic cloves, two bay leaves, 3 actual cloves, a handful of black peppercorns, and half a bottle of red wine. Prep was 45 minutes, then 4 hours unattended on my slow-cooker setting in my Breville. I just opened the pot to add potatoes and carrots – Julia would blanch – and while the oxtails are almost done, the cheeks and chuck seem to have dissolved. I’m hoping they’re just lying low.
Even if they have in fact dissolved it will just make the gravy/sauce that much more delicious. Now I’m really hungry!!
Gorgeous mushrooms and luscious dinner. Sounds like a great day in the Fooddabbler household.
