My personal sommelier dicovered slippery jack mushrooms under the pines of Platte Lake today. Kind of a flattened and flaring top, wet, hence slippery, with fine sponge-like spores on the underside. The inner flesh is lemon colored with the flavor and texture of cool butter.
It is Miller Time because that is part of his name and when he does something good, we call it Miller Time. Discovering and picking these mushrooms was something good. It is also good when he chooses the wine to go with dinner. He has been a winemaker and blender as well as a mushroom hunter. It is often Miller Time these fine October days.
Simply sauteed in butter w/ fresh parsley in an omelette is my recommendation for these delicately flavored mushrooms, w/ sauteed zucchini and tomatoes on the side. Grate some fresh parmesan cheese over all.
I am teaching a class " Fast Food John's Way" on Monday( 15th) as part of Onamia's community education program. 6 PM at the high School. There is still room for a few more. We will eat well, have fun and learn something something about food and wine. Miller will be there to assist me, so it will be Miller Time too.
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