I did a very Berkeley thing today. I let a passage from Pollan's, The Omnivore's Dilemma put the idea for dinner in my head. Or rather it was a combination of Pollan and the funhouse of fungi at Monterey Market.
The chard is lightly sautéed in oil with salt, black pepper, and mustard seeds. The mushrooms (a mixture of chantrelle and oyster) are seared per Francis Lam's instructions with thinly sliced shallots. Next time I think I'll add a bit of garlic to the mushroom to round out their flavors a bit. In general though, exciting times with fungi.
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