Saute fresh mushrooms and squid

funnel chanterelle and golden chanterelle

Are you a choosy person when come to shopping? Me? For shoes, trying on and tromping around. Milk and egg, digging out the freshest ones (but no messing up). Fruit, f.e.e.l. (definitely no pressing). Fish, as Sher said, even talking to them if I could! No wonder why I start questioning myself am I too much when I see how people shop in here (in general). At a shoe boutique, a young lady tucked her hands in pockets, patiently listening the shop assistant explaining things (I guess about style, color and material...) for...errr... 20 minutes. At market, customers spent lot more time in, not choosing, but discussing with vendors. Some vendors may hand them a small wedge of fig or a grape to taste, then, people happily leave the food alone, vendors would pick for them.

funnel chanterelle

This month is mushroom's season, alleys and alleys of mushrooms explict Autumn's golden hue or the most exquiste shapes alluring customers. I had a good self-control and didn't touch these delicate guys, all left to the vendor. When came to the fishman, trouble! I just couldn't! Merely rely on looking (or talking) to judge is just not in my book. I picked out a few, got (kind of) scolded. The vendor picked the rest for me...

In this recipe I've used two different chanterelle mushrooms, they are the vehicle of delivering the most sensational texture: velvety yet with some bit. Don't ever try to look for a va-va-room flavor, which is not what I intend in this recipe anyway. Combined with fresh squid, topped with a poach egg, I felt my tongue teased by silk!

Recipe (yield 4 servings as the first course)

• 4 poached eggs
• 4 small squids, cleaned and skinned, sliced
• about 10 oz fresh mushrooms of different types, preferable with delicated texture (e.g. the above said or enoki is also great), wiped clean, slice them if neccessary
• 1/4 medium yellow onion, finely sliced
• a bit of lime juice
• chives, finely diced
• crush red peppers
• vegetable oil
• salt and (white) ground pepper

How-to:

• Pre-heat a skillet (at the same time to heat a pot of water for poaching eggs) , drizzle some oil, saute the onion for a minute or 2, add mushroom, keep the heat on medium. Once the mushrooms start changing color, add squid and salt, you may need to raise up the heat. It may only take 2 minutes to get the squid cooked (don't over-cook!).
• Drizze a bit lime juice, salt and pepper to taste. Scoop the mixture on serving plates, top with poached eggs, sprinkle chive and red peppers. Serve immidiately.

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