Autumn in Adelaide brings chestnuts and pine forest mushrooms.
Today we spent quiet afternoon wandering a friends property gathering mushrooms for dinner.
We arrived home to walk the dogs then head for the kitchen to prepare these delicious mushrooms.
We cleaned and sliced them and then fried them in a little olive oil with lots of fresh garlic, chilli and grated ginger.
We cooked some Hakubaku soba noodles and added a little with sesame oil.
We returned all the mushrooms to the pan and added freshly sliced Asian greens, fenugreek and coriander leaves and some tamari and already cooked chestnuts. We bought the chestnuts last weekend from Nirvana Organic Farm they are fantastic.
We served the mushrooms with the noodles. They were absolutely delicious, I reckon we might head to the forest again soon.
And I think we shall also prepare this delicious, best in town 3 minute noodle dish.
Posts
2 comments:
That looks delicious, Maggie!
Sounds like a wonderful day and meal Maggie. Did you know the Hakubaku noodles are grown and made in Victoria.... well, the wheat is grown there.... Hakubaku searched the world for the best place to grow organic wheat and chose Victoria, near Ballarat I think. Now the Japanese are eating Australian organic noodles.
Post a Comment