I bought a lb of shitakes at the farmers market yesterday, and added some cremini's, oyster mushrooms, shallots, fresh thyme, garlic, cooked down and placed in a fresh tart (butter, flour, corn meal and an egg to bind) with mascarpone, eggs, swiss and romano cheeses. Served with a fresh green salad and homemade tomato olive dressing. We don't usually eat rich food like that - but the weather was foul, we had friends to dinner, and I wanted to do something different. It was yummy and we have leftovers.
I set some of the shitakes on a napkin and placed on my truck hood. Wasn't happy with the result so saturated, added contrast and here is the end result I rather liked.
