Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Of all the abundant natural resources we enjoy in the Pacific Northwest, wild mushrooms occupy a lofty status due to their rarity. Even if you don’t live in an area where you can forage for wild fungi, locating dried shouldn’t be that difficult. Gourmet stores and many supermarkets stock dried mushrooms. If your community still doesn’t offer a source, consider the Internet. Oregon Mushrooms, a provider of local mushrooms and truffles, offers mail order service from Keno. Unfortunately, the farther you are from the source, the deeper you have to dig into your pocketbook.
Making a gumbo can be a religious experience and shouldn’t be attempted when you’re short on time. Most will agree that any gumbo will begin with a dark roux and can be thickened further with the okra or filé powder (ground sassafras leaves). Not wanting to be exclusive, I use all three.