Question 2

Is anyone else excited for fall? It might just be me. Every year when my birthday hits (August 2nd), it marks the beginning of the end of Summer for me and all I can think about is boots... and sweaters... and scarves. Its redic, I know. Seriously though- you can't tell me that you're not pumped for scarves and warm lattes!? FUN.

The salad I made last week is the perfect "Summer-on-the-verge-of-Fall dish". It still has summery brightness from the sweet peas and herbs, which contrasts nicely with the earthy, (fall) smokiness of the mushrooms. I totally lucked out and found chanterelle mushrooms, which are insanely tasty and kind of smokey in flavour. If you cant find them you can easily substitute baby portabellos or cremini mushrooms. Try this one out- I promise you will love it and want colourful leaves in the air as much as I do!

Ingredients:



1 cup chanterelle mushrooms
1 cup shiitake mushrooms
1 cup oyster mushrooms
1 large shallot (or 2 normal sized shallots- mine was probably genetically altered in some way)
1 cup fresh green peas (you could use frozen- but the fresh are just SO much better)
2 tbsp chopped, fresh basil
1 tbsp chopped, fresh parsley
s + p

Method:

1. Dice up your shallot and throw it into a saute pan with about 2 tbsps of olive oil, sautee for a minute or so.
2. Meanwhile, roughly chop your mushrooms in half or quarters, depending on how big they are. Tear Oyster mushrooms into strips- this is nicer to the mushroom, and adds texture.
3. Throw the mushrooms in with the shallot and sautee on medium high, keeping the mushrooms moving so they evenly cook. (moving = toss, stir, etc.)
4. When the mushrooms look almost done (getting golden and soft), about 8 minutes- add the peas and toss to combine.
5. Sautee the peas and mushrooms for 2 minutes, allowing the peas to warm through, but not become mushy.
6. Stir in the fresh herbs, season with salt and pepper to taste and pile onto a rustic serving dish.
7. Serve and ENJOY.

xo
C

Ps. This was Question 1