mushrooms: 1 post

As I was enjoying the toasty sandalwood of Serge Lutens Jeux de Peau recently, it reminded me of the burnt, caramelized notes we enjoy in food such as coffee, freshly baked bread, chocolate and pralines. These flavors oscillate between languid sweetness and smoky bitterness, yet all facets add up to an irresistible mélange. In food, as in fragrance, the judicious use of charred notes can convey a savory, mouthwatering sensation. One of my favorite ways to experience this is a simple buckwheat pilaf. Accented with the dark, piney notes of mushrooms and sweet caramelized onions, this traditional Russian dish is very satisfying. In the spring, it takes well to morels and white field mushrooms, while in the winter, it can be made with smoky and savory dried porcini.

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