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.
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