Scrumptious Foods: Dishes from Across Eorzea Vol I

A simple dish comprised of eggs and freshly gathered mushrooms from The Black Shroud

Ingredients (yields 2 servings)

Sautéed Mushrooms

• 2 tbsp butter
• 1 tbsp olive oil
• 8 by portobello mushrooms, sliced
• 3 shiitake mushrooms, sliced
• 1 shallot, thinly sliced
• 1 tbsp lemon juice
• 1 tsp pepper
• 1/2 tsp salt

Scrambled Eggs

• 4 eggs
• 2 tbsp sour cream
• 1 tbsp heavy cream
• 1 tbsp butter
• 1 tbsp parsley, chopped
• 3/4 cup feta cheese

1. Set a medium skillet over medium-high heat, and add 2 tbsp butter and olive oil. Once the butter has melted, add the shallots and cook until softened, then add mushrooms until they’ve cooked golden-brown.
2. Remove pan from heat and season mushrooms with lemon, pepper, and salt to taste.
3. Whisk together in a medium bowl the eggs, sour cream, and heavy cream until uniform. Set a medium skillet over medium heat with butter until it has melted.
4. Add eggs and whisk vigorously, then pause to cook for 30 seconds. Continue pattern of whisking and cooking until cooked through. 
5. Serve on two plates, top with sautéed mushrooms, parsley, and feta cheese

A smooth blend of savory vegetables and chestnuts.

Ingredients (yields 6 servings)

• 2 tbsp olive oil
• 2 leeks, minced
• 2 carrots, minced
• 1 celery stalk, minced
• 1 fennel bulb, minced
• 2 garlic cloves, minced
• 1 cup red lentils
• 5 cups vegetable stock
• 1 bay leaf
• 1.5 cups chestnuts, chopped
• Croutons, for garnish

1. In a medium saucepan over medium-high heat, warm the olive oil. Add leeks, carrot, celery, fennel, and garlic. Cook, stirring occasionally, until the vegetables have softened. Add lentils, stir t coat, and cook another 2 minutes.
2. Add vegetable stock and bay leaf. Bring to a boil, then reduce the heat and simmer for 20 minutes to soften the lentils. Add in chestnuts and cook for another 10 minutes.
3. Transfer to a blender and blend until smooth. Top with croutons before serving.

A fragrant pasta dish with earthy mushrooms and savory bacon.

Ingredients (yields 4 servings)

• 1 ounce dried porcini mushrooms
• 5 pieces bacon, sliced
• 2 shallots, sliced
• 5 garlic cloves, minced
• 1 king oyster mushroom, sliced
• 4 shiitake mushrooms, stems removed and sliced
• 8 cremini mushrooms, stems removed and sliced
• 1 tsp fresh thyme, chopped
• 1/2 tsp rosemary, chopped
• 28 ounces whole tomatoes, crushed by hand (diced from a can will also suffice)
• 1/3 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1 lb spaghetti, cooked al dente according to manufacturer's directions and 1 cup of pasta water reserved
• Olive oil

1. Place porcini mushrooms into a bowl and cover with hot water. Let rest for 10 minutes to rehydrate. Strain and squeeze to remove excess liquid, then chop roughly and set aside.
2. In a large pot over medium-high heat, fry the bacon until crispy, then remove bacon to a plate. Add in shallots and garlic, and cook until softened.
3. Add the mushrooms and cook until browned (about 20 minutes) <Be sure to add in olive oil to the pot if it becomes too dry during cooking>
4. Add in thyme, rosemary, and bacon. Stir until well combined.
5. Add in crushed tomatoes and 1/4 cup of the reserved pasta water. Simmer for 10 minutes.
6. Add the heavy cream and Parmesan, and slowly add more of the reserved pasta water to thin the sauce.
7. Mix in cooked spaghetti and serve immediately.