"exotic mushrooms" news and stories

Here's what's being featured in today's Los Angeles Times Food Section:

Beer Babes: There were never a lot of women brewing their own, but that's all changed. A new generation of young women, hooked up online and in homes, are taking the home brew movement out of the old boy's club.

Mushroom king: Russ Parsons reports that a new partnership between an American company and Japan's largest mushroom grower to build a growing plant near San Diego will soon have California markets awash in exotics.

All that chive: Recipe for chive crepes stuffed with mushrooms and ham.

End of Ramadan deserts end in milky sweetness.

Manwiches: Three recipes for perfect football-game sandwiches.

S. Irene Virbila reviews Gjelina in Venice.

Datebook: The best food events this week in Southern California.

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I used to be afraid of scallops. Like few other things for which there is no explanation other than "maybe I was traumatized by it so badly in my childhood that I can't remember it, but I know I hate it," scallops were deep down in there with roast beef, rice krispies treats, cherry-flavored cough syrup, and the entire cuisine of Vietnam. However, in recent months, I have slowly been facing these fears head on.

Okay, so I am pretty sure that I still can't eat roast beef and rice krispies treats, but I have had some awesome experiences with scallops.

A friend of mine made a dinner of seared scallops that had been seasoned with just basic spices and exotic mushrooms that were sauteed in nothing but butter. Sometimes, the most delicious things are just that uncomplicated.

Recipe after the jump