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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Sept. 25, 2021)
FALL 2021 ACTIVITIES GUIDE THE ASTORIAN SATURDAY, SEPTEMBER 25, 2021 • 5 Continued from Page 4 medium boletes (porcini or one of several dozen local, delectable mushrooms) and sauté with onion and garlic. Add a 1/4 cup of white wine, and let the wine evaporate down to a couple of tablespoons of liquid. Pour in a 1/2 cup of heavy cream and then the stock. Reduce the liquid to a thick bub- bling sauce. Add fresh herbs, salt and pep- per and simmer for a few minutes. Ladle over steak, fi sh or poultry. It’s good on toast; sensational over rice and pasta. Adding a tablespoon of demi- glace to the sauce is profoundly pleasing. Or, as a simple alternative, a couple of tablespoons of an Asian sauce like Yoshi- da’s or a couple splashes of a favorite bar- becue sauce, or beef stock. Recipes using wild mushrooms are as bountiful as the fungi themselves. There are few regions with so many options. Willapa Bay oysters I love this Japanese oyster, the fresher the better. I love them raw, sauteed or pan fried, poached in an oyster stew or fried after being coated with a tempura batter. I love the smell, the texture and the challenge of extracting them from their hard shells. Friends often lay them over a grill until the heat opens the shells. David Campiche A pair of boletes, the ‘king’ or porcini, one of the fi nest in the mushroom kingdom. Barbecue or horseradish sauce, clarifi ed butter or a vinegar, shallot dip (Mignon- ette) can be placed over the oysters. They are often devoured directly from the shell. As they say, “The world is your oyster.” Pumpkin, squash and garden zucchini I love to make a squash or pumpkin soup. This is simple. David Campiche Oysters on the half shell prepared by the author. Ingredients: • One medium squash or small pumpkin, baked until soft. • One onion, diced • Four medium carrots, thin sliced • One medium zucchini, ¼ inch slices • 1 tablespoon mushroom dust (dried, then powdered wild mushrooms) • 4 cups homemade stock: chicken, beef or vegetarian • 1 cup cream • A few shakes of Tabasco to your taste • 1 tablespoon each of chopped parsley and tarragon • Four cloves of garlic, minced • 1 teaspoon of ginger, minced • Salt and pepper, to taste • 2 tablespoons butter and an equal part of virgin olive oil Bake off the squash and when cool, scoop out the meat and hold. Sauté a chopped onion, minced garlic and ginger in olive oil and butter. Add the chopped veggies and squash. If you have wild mushrooms about, add them to the veggies and sauté together. I generally par boil the fi rm veggies — just covering with the stock — and add a table- spoon of curry paste and the same amount of Miso. Cool and hold , then pour everything together. Add the spices and seasonings, and make a puree with an immersion blender or food processor. When the soup is thick and simmering, serve in separate bowls. Add a dollop of sour cream or crème fraiche. Great with a cold pinot gris and accompa- nied with open-faced sandwiches with cream cheese and salmon lox. This is the best of autumn off erings, a little bit of heaven. Go Loggers! Knappa Office (503) 458-6671 42894 Old Hwy. 30 Knappa, OR 97103 Rainier Office (503) 556-0410 29191 Dike Road Rainier, OR 97048 www.teevinbros.com • CCB #133907 Open Daily 9:30 a.m. to 5:00 p.m. • 1792 Marine Drive, Astoria, OR 503-325-2323 • www.crmm.org Admission: Adult $16, Seniors $13, Children 6-17 $5, Children 5 and under Free, Active Duty Military Free, 3D Movie $5 3D Theater • Model Boat Pond • Lightship Tour • Museum Store
