Go forth, foragers! While nothing is more fearsome to the eater who wishes to stay alive for her next meal than hunting for mushrooms in the wild, mushrooms purchased safely from the store or farmers’ market make a delicious theme for a meal meant to commemorate winter as spring arrives with its delicate veggies. First, a mix of wild mushrooms is incorporated into a hearty raw kale salad; next, sliced white ‘shrooms become part of a quinoa sauté; last, creminis and portobellos are the perfect accompaniment to a butter-topped cut of flank steak. (For a vegetarian, and cheaper, meal, skip the steak and add an egg to your Thyme-Mushroom Quinoa Sauté.
Lemony Kale Salad with Wild Mushrooms
Thyme-Mushroom Quinoa Sauté (skip the fried egg)
Broiled Flank Steak with Sautéed Wild Mushrooms and Chive-Parley Butter
