Eggs. Vinegar. Cajun spice. Hot sauce. So much more than the sum of the parts.
Pickled wild mushrooms are such a wonderfully European thing. So easy to toss together. So wise in capturing something at the height of its season. So understated and yet sophisticated. Here’s how to make them.
Satiny smooth and ridiculously rich, this elegant spread is just waiting to be schmeared on rustic white bread and accompanied by a glass of riesling, whether as an impressive hors d’oeuvres or a rustic winter supper.