Book Fare
The BBCE (Best Book Club Ever) in Central Pennsylvania ties their book theme to their potluck menu
How apropos that the book for the meeting of the BBCE held this week at Joann Dornich’s home was The Women by Kristin Hannah. This compelling story about a female nurse in Vietnam and the aftermath on her return to the States was perfect for the week of Memorial Day, when all eyes are turned to the tales of veterans who served in our country’s conflicts.
However, those nurses were never recognized, some, even to this day. In the Author’s Notes at the end of the book, Hannah states, “Many of the women keenly remembered being told often that there ‘were no women in Vietnam.’” The book provides significant detail to refute that claim, acknowledging the “approximately 10,000 American military women” who served as nurses, physicians, medical personnel, in air traffic control, and in military intelligence. They were there, and it is time to honor them for their service.
Seventeen women attended the meeting, courteously greeted by Joann’s husband Bob, who courteously disappeared to his man cave to watch hockey during the lively discussion. As women arrived, they shed raincoats and placed their offerings on the wide counter for an eclectic buffet.
Joann had rolled fresh Vietnamese spring rolls with shrimp and veggie options. Someone brought potstickers, and scallion pancakes appeared, along with a salad featuring Mandarin oranges, and a savory wild Mushroom Fricassee. Off the Asian theme, but equally delicious, were an Italian goat cheese spread, asparagus, various cheeses, sausage, with crackers, and a most intriguing Rhubarb Custard with Barberries and White Locust flowers—a nod to the popular White Lotus series.
After everyone had visited the spread a couple of times, someone offered German chocolates that no one refused. The book discussion was then called to order.
These women were all the same age as the protagonist from the book, Frankie McGrath. In a way, we all shared the same story. We found a Spotify playlist titled The Women that played all the songs mentioned in the book—it was the soundtrack of our lives. We all knew someone who had served in Vietnam; many knew boys who served and didn’t return. But most didn’t know of a woman venturing to the war zone, except for Jeanne Murphy, who shared that her female nurse cousin had served and faced the same dismissal of her effort once she returned stateside. This story was true.
The closing lines of the book say it all:
“The women had a story to tell, even if the world wasn’t quite yet ready to hear it, and their story began with three simple words. We were there.”
The world is ready for their story now. This Memorial Day, we will think of all who have served their country, not just the men. We salute you all.
My contribution to the potluck was this Asian Wild Mushroom Fricassee inspired by recipe in Anya Von Bremzen’s Terrific Pacific Cookbook. I couldn’t find wonton wrappers so I purchased egg roll wrappers and cut them into quarters, and fried them to serve as little rafts for the mushrooms. The mushrooms I used were a tantalizing mix of shiitake, Lion’s Mane, chestnuts, and oysters from Deep Hollow Mushroom Farm in Halifax, PA. There is an article about the farm in today’s issue of the CDT which you can read here. (Maybe! If you get blocked by a paywall, let me know and I can send you screenshots of the article.) It’s an easy recipe that works with any mushroom, but I highly recommend tracking down Deep Hollow Forest Farm and using their delicious log-grown shiitakes.
Asian Wild Mushroom Fricassee
.75 dried black trumpet mushrooms (or any other dried mushroom that you have)
3 cups hot water
1 large shallot, minced (I had a really big shallot; use a couple if you have small ones)
8 cloves of garlic, minced
4 tablespoons neutral oil (I used grapeseed)
3 pints of shiitake, stems trimmed and caps sliced into strips (I find the stem woody and use them in broth)
1 pint chestnut mushrooms, halved or sliced (the stems are softer on these so I used the whole mushroom)
1 quart mixed exotics (I used Lion’s Mane, Oyster, and King Trumpets)
1 teaspoon smoked paprika
¼ teaspoon cayenne
Salt, to taste
4 tablespoons mirin
2 tablespoons tamari
1 tablespoon oyster sauce
1 tablespoon lemon juice
1 tablespoon rice vinegar
1 teaspoon raw sugar
3 cups black trumpet soaking liquid
1 tablespoon cornstarch
1/3 cup chopped cilantro
Spruce tips or minced chives for garnish
Soak the dried mushrooms in hot water to cover while you prepare everything for your mise en place. Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic, and sauté for a couple of minutes. Drain the dried mushrooms and reserve the water. You will need to rinse the dried mushrooms to remove any sand or grit. Then strain the soaking liquid through a coffee filter and reserve. You should have about 3 cups.
Add the drained, soaked mushrooms to the skillet with the shallots and garlic. Saute for 3 minutes. If the pan looks dry, add a little more oil. Add the fresh shiitake and saute for a few minutes, then add the remaining fresh mushrooms and cook until the mushrooms are starting to soften. Add the smoked paprika, cayenne, and salt and cook for a few minutes.
Remove the mushrooms with a slotted spoon and place them in a bowl. Add the mirin to the skillet and scrape up the caramelized bits. Add the tamari, oyster sauce, lemon juice, rice vinegar, and raw sugar and whisk smooth. Take out a quarter cup of the reserved and strained mushroom soaking liquid and add a tablespoon of cornstarch to make a slurry. Add the remaining mushroom liquid to the skillet and whisk in the slurry. Cook until it comes to a boil, boil it for a minute, and whisk until the sauce is smooth and thick.
Return the mushrooms to the sauce and mix. Taste for seasoning and add the chopped cilantro. Serve the fricassee on wonton wrappers or crackers and garnish with spruce tips if you have them or minced chives.
Fricassee Rafts
Wonton wrappers or egg roll skins cut into quarters
Oil for frying (I used grapeseed, but any neutral high-heat oil is fine)
Heat oil. Add the wonton wrappers and cook until golden on the bottom, and flip and brown the other side. Place on paper towels until cool and then store in a tightly covered container.
