and the garlic is beginning to turn golden. Stir in the mushrooms and tomatoes


then cover the pan. Cook for about 8–10 minutes, lifting the lid and stirring occasionally until the mushrooms have softened and given up their liquid—they will release a good amount of water. Add the vinegars, honey and water,


raise the heat to medium high and bring to a boil for about two minutes. Remove from heat, cool, and adjust seasoning with salt and pepper if necessary. Ladle into jars or a large, sealable glass container. Te mushrooms should be covered with liquid, top with more oil or water if necessary and add a thyme sprig or two to each of the jars. At this point you can transfer the jars to a water bath


and process for canning, or store in the refrigerator for 3–4 weeks. For a little extra zest, add a squeeze


of fresh lemon juice with a sprinkle of chopped fresh herbs before serving.


 


Spread this simple, light and creamy


cheese on a warm piece of grilled sourdough then spoon on a helping of the the conserva. Delicious! Save any leftovers to maybe top a


burger, mix into a creamy pasta dish or add to scrambled eggs. Will keep for 3–4 days covered in the refrigerator.


6 ounces goat cheese


4 ounces cream cheese, softened 1 tablespoon olive oil 1 teaspoon lemon juice 1 teaspoon honey


1 tablespoon minced fresh herbs (parsley, thyme or basil)


Salt and freshly ground black pepper to taste


Add the goat cheese, cream cheese, olive oil and lemon juice to a food processor or blender and pulse until smooth or whisk together in a bowl by hand. Stir in the fresh herbs, season with salt and freshly grated black pepper to taste. Top with an extra drizzle of olive oil or honey if you like.


16 FUNGI Volume 14:4 Fall 2021


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