Editor's Choice: Fungus Among Us

For as long as I can remember, I've had a deep-rooted aversion to any food with mushrooms. I grew up picking them out of salads, soups, sandwiches and stroganoffs, and it wasn't until my first Fancy Food Show that I considered the possibility that there might be an edible fungus out there that I actually enjoyed — truffles, to be exact. A far cry from their ubiquitous, chewy button-mushroom cousins, truffles lend an earthy, savory aroma to a variety of dishes, and I've even found a restaurant around the corner from the office that serves truffle-oil French fries.

You can imagine my excitement then, when I found out that Fungus Among Us was introducing a Truffle Mustard! The whole-grain mustard contains pieces of black truffle sourced from Tuscany's Forcoli region, and is meant to be used anywhere you use traditional mustard. When you open the lid of the jar, there is absolutely no doubt that you just opened a truffle mustard. The truffle aroma is powerful, but the product will last, as a little bit goes a long way. I mixed some into an egg salad for an upscale twist on a Sunday-afternoon classic, and it brought something special to the spinach quiche recipe that called for mustard. Because retro is so popular right now, the mustard would be a great modern spin on a classic deviled egg recipe.

Be sure to take a look at the other great truffle products from Fungus Among Us at www.fungusamongus.com.

-Stephanie

PS — Don't forget to check out Associate Editor Ashley Trent's favorite mustard, too!

Editor's Choice: Beaverton Foods

Mustard and I go way back. Growing up in Chicago, I’ve learned to love the condiment -- it’s one of the sacred toppings on a Chicago-style hot dog, never to be replaced by that suspicious substance known as ketchup. And with my Bohemian, Polish, German and English heritage, you can bet I’ve been taught to dollop mustard on everything from sausages to pretzels.

As I am such a regular mustard consumer, I was thrilled to come across Inglehoffer Extra Hot Horseradish Mustard (which is now referred to as “the good mustard” in my household). Not only does this grainy mustard have an earthy, full-bodied, vinegary tanginess, but it also has a nose-burning bite that is slightly addictive if you like adding a kick to your foods.

I first used Inglehoffer Extra Hot Horseradish Mustard on corned beef, which my mom made with colcannon (a mashed potato dish made with cabbage) and fresh rye bread. I had high expectations—after all, this mustard took the gold in the Horseradish/Wasabi category at the 2008 Napa Valley Mustard Festival. After one taste, I was hooked. I even spread a little bit on my rye bread. (Note: use only a small amount. My dad was overconfident and spread a large spoonful on his corned beef. Subsequently, much beer was consumed to try to erase the intensity of the spicy horseradish spread.)

Since the corned beef meal, I’ve been regularly using the Inglehoffer mustard on my sandwiches; it pairs well with salami, roast beef and even turkey. But what I’m really looking forward to is summer, which I can try it on a bratwurst hot off the grill.

Inglehoffer Extra Hot Horseradish Mustard is made by Beaverton Foods (www.beavertonfods.com), an Oregon company that has been making condiments since 1929.

-Ashley