For the September meeting the club held its annual cooking demonstration.This year Kate Lasky & Tomasz Skowronski from the under construction Eastern European Kitchen “APTEKA” showed us how to make Polish saurkraut and mushroom pierogies. And they were amazing! When club members with eastern European family roots tell you that this is the best pierogi they have ever eaten you know its something special. There was a smoky jalapeno sauce/vinaigrette that went with the pierogies that was sublime. We went “high tech” with a top down view of the action projected on to the wall behind the cooks.
We wish Kate & Tomasz speedy progress for the build out of APTEKA and look forward to visiting them when it is finished. In the mean time you can sample some of their food at a Pierogi Night. APTEKA will be located at 4606 Penn Avenue, Pittsburgh.
The rain brought out quite a few mushrooms with a mixture of autumn mushrooms and boletes – sorry no pictures I was too busy eating pierogies.
Species list entered by La Monte Yarroll.
List of species brought into the September 2015 Meeting:
(Meadow Mushroom / Field Mushroom), Agaricus campestris
(Destroying Angel), Amanita bisporigera
(Ringless Honey Mushroom), Armillaria tabescens
(), Boletus discolor
(), Boletus fraternus
(Frost’s Bolete; Candy Apple Bolete), Boletus frostii
(Bouillon Bolete), Boletus pallidoroseus
(Pallid Bolete), Boletus pallidus
(), Boletus pseudosensibilis
(), Chalciporus piperatus
(Artist’s Conk), Ganoderma applanatum
(Ling Chi), Ganoderma lucidum
(), Gymnopus luxurians
(), Heteroporous biennis
(Jack-o’-lantern), Omphalotus illudens
(), Phyllotopsis nidulans
(Birch Polypore), Piptoporus betulinus
(Deer mushroom), Pluteus cervinus
(), Psathyrella velutina
(), Ramaria pusilla
(), Russula cinerascens
(), Scleroderma areolatum
(American Slippery Jack; Chicken Fat Suillus) Suillus americanus
Species not currently on clubs life list:
What mushrooms did they use? How about a recipe?