Tuesday Triage #167 26 Sep 2023 On learning from chefs I tried a dish in a restaurant a few weeks ago, featuring a mushroom custard with girolles and shoestring potatoes.It was really tasty, and very autumny, so we've decided to remake it at home. First, we spent two days in forests foraging for mushrooms: Continue reading... The rest of this edition is available to paid subscribers. Get access link Not a subscriber yet? Subscribe here
