Roasted Baby Turnips with Maitake “Champignons au vin”

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Do you have the Vedge cookbook? It’s wonderful, surprisingly simple, and delicious. (Full disclosure — I currently work Vedge Restaurant Group at V Street, but I owned this cookbook before that time! ). One of the things the cookbook does best if show how just a few ingredients of high quality, thoughtfully prepared, can be full of satisfying flavor.

Mushrooms are my favorite of all foods, so when I found a beautiful organic Maitake mushroom at my local H Mart, I snapped it up try out this recipe. I prepared it just as written, with the addition of some peas that appeared in the photo but not this recipe, alongside some hot, crusty, heavily, buttered bread. Heavenly.

I didn’t have baby turnips, just one large, weighty fall turnip, which was less sweet, and I think that I could have reduced the sauce a bit more to thicken it before adding it to the final vegetable bake in the oven, but see what you think!

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Royal Trumpet Mushrooms as Fazzoletti

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Another delicious mushroom dish from the Vedge cookbook. Originally calling for nebrodini mushrooms, but suggesting trumpet mushrooms as a substitution, I sliced the thick stems ever so thinly, as suggested. They stuck to the bottom of my pan when I tried to fry them. So I sliced them less thinly, between 1/16 and 1/18 of an inch thick, and fried them gently in olive oil until they reached a golden brown. The sauce? Fresh cherry tomatoes from my garden, garlic, olive oil, white wine, salt and pepper, and plenty of basil (I also added some parsley from the garden). And it was spectacular. Like, really spectacular. Again, a crusty roll, some butter, and I was in heaven. So simple, so rich, and just perfect.