This is a good time of year for eating well in Pemberton. Hopefully fresh deer meat, winter squash, mashed Sieglinde potatoes, and sautéed pine mushrooms! A healthier plate will also include sautéed chard – but I prefer to save my blanched chard to add to chilli and soup when it goes down so harmoniously with bold tomato flavour and spices. I used to dislike pine mushrooms but my tastes changed a few years ago when I ate them prepared very simply. Sautéed in olive oil, then drizzled with a tablespoon of fresh lemon juice and just a dash of gluten-free soy sauce…I can’t eat enough of them! Cheers to good fall meals using Pemberton’s finest local ingredients.
Sautéed Pemberton Pine Mushrooms (serves 4 as a side dish, or 1 for a scrumptious snack)
Ingredients:
4 large pine mushrooms, well-scrubbed and clean
2 tbs pure olive oil
1 tbs fresh lemon juice
½ tsp gluten-free soy sauce
Method:
Scrub your pine mushrooms well.
Slice VERY thinly into 2 mm slices. Thin slices are the key to flavourful and crispy pine mushrooms.
Heat olive oil in a large cast iron skillet. Sauté mushrooms over medium heat until nicely browned and crisp. Turn off heat and add lemon juice and soy sauce. Enjoy!
Pemberton Deer Burgers: (serves 4)
Ingredients:
1 lb ground deer meat
2 tbs pure olive oil
½ medium yellow onion, fine dice
1 tsp salt
1 tsp pepper
1 tsp prepared English mustard
2 dashes hot sauce (optional)
2 tbs chives, chopped.
Method:
Combine all ingredients. Form into patties. BBQ on high for about 10 minutes and flip burgers halfway through. Remove from heat when cooked through. Enjoy!
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