You see that gorgeous picture above? Beautiful Chanterelle and Lobster mushrooms that were given to me by a dear friend who picked them the day before in the state park. You cannot get them any fresher than that. It was only fitting to make something special. Why not a Bolognese sauce infused with the mushrooms, a freshly ground flatiron steak for flavor and some simple but delectable flavors that would not over power the made of honor notably the mushrooms.
When I cook it's extremely rare that I make the same dish twice because I never write anything down. Writing down recipes is boring and time consuming. I would rather spend my time just whipping things up and going by taste and looks. Cooking for me is exciting because I never know how its going to turn out. Well that is not exactly true because I know its going to be great. My motto is simple, great fresh ingredients produces great food.
So what did I do? First thing I did was roughed chopped the mushrooms and take took a moment to appreciate their wonderful smell. Their woodsy and fresh smell was reminiscent of some Italian restaurants I enjoyed as a boy not to mention my Sicilian grandfathers kitchen. I than sauteed the mushrooms with some salt and pepper. I added a couple of shallots, garlic and minced sun-dried tomatoes. I added the ground up meat and cooked until all pink was out of the meat.
I deglazed the pan with a Tawny , I added some tomato products, some Parmigiano-Reggiano Cheese and adjusted the spices. You know salt, pepper, basil, oregano, red pepper flakes and fresh parsley.
I added the king of cheeses last