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My father is one of those rare individuals who is truly self-sufficient, a good person to have around in an emergency. A farmer, Vietnam veteran and an agriculturalist, my dad can grow anything. He sets up bizarre greenhouse contraptions around the house during the winter months, nurturing vegetables and fruits from tiny seeds, coaxing them to thrive—and they do.
This ingenuity also spills over into his mushroom hunts. I remember Mom—who grew up in urban Indianapolis—bravely cleaning, breading and frying his spoils, and, after I got over the weirdness of the fact that my dad hunts mushrooms, I tried one of the crispy delights. To this day, I crave the earthy, salty flavor of the wild mushrooms dad gathered that just melted in my mouth.
And although I have yet to encounter the same flavor anywhere else, mushrooms of many kinds are prevalent in gourmet and everyday recipes, and are now becoming commonplace in skin care treatments and products, as well.
In the kitchen
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