“I am in fact a Hobbit in all but size. I like gardens, trees, and unmechanized farmlands; I smoke a pipe, and like good plain food (unrefrigerated), but detest French cooking; I like, and even dare to wear in these dull days, ornamental waistcoats. I am fond of mushrooms (out of a field); have a very simple sense of humor (which even my appreciative critics find tiresome); I go to bed late and get up late (when possible). I do not travel much.”
— J. R. R. Tolkien
I don’t know anyone who doesn’t love some aspect of Tolkien’s Hobbit characters, whether it’s their mischievous nature that gets them into so many scrapes, their generous hearts, their delight in turning any occasion into one of feasting and merriment, or the fact that they feel it should be quite normal to dine on at least seven meals each day, especially the obligatory afternoon tea. In addition to all of these, there is one thing about Hobbits that just makes me smile — their passion for mushrooms. Tolkien’s biographers trace this back to Ronald’s childhood in Hall Green, Birmingham, where he and his brother Hilary went foraging for wild mushrooms. In fact, there are stories of a farmer quite like Farmer Maggot who once chased young Ronald for picking mushrooms and was later dubbed “The Black Ogre” by the boys.
My own love of mushrooms was cultivated one September when Steve and I took our daughter Esther on a pilgrimage along the Canterbury Trail. We walked through fields along footpaths, much like the ones Tolkien and and his brother might have traversed in the countryside of their childhood. One day on our walk we came across an adorable little patch of mushrooms growing right inside the hollow of an old tree! We loved sampling the food at the various inns along the way, and one of my favorite discoveries was “The Full English” – a breakfast complete with fried or poached eggs, toast and jam, bacon and/or sausage, tea, and of course fried tomato slices. When we were near London, this was accompanied by beans in tomato sauce, quite like the canned Hunt’s variety. As we got closer to Canterbury and walked through Kent, these beans gave way to fried mushrooms. Now this was my kind of breakfast! I suddenly felt a new kinship for those Hobbit people.
When the weather begins to turn and I feel the brisk chill of September, it brings back memories of our pilgrimage and those hearty breakfasts on the trail. I begin to search the store for my favorite little button mushrooms to serve to Steve. Actually, I would be quite happy with this dish for dinner, all by itself. It stands nicely on its own, but can also be a lovely topping for steak or hamburgers. However, you might like to serve it Hobbit-style over a piece of hearty whole-grain toast and celebrate Bilbo’s birthday (September 22!) properly. My recipe assumes that you are buying your mushrooms at the grocery store; if you are adventurous enough to forage for wild ones, you must tell us how you do it by sending in a comment!
Enough for a couple of moderately hungry Hobbits
2 teaspoons olive oil
1 large or two small shallots
2 teaspoons butter
8 oz. package of small button mushrooms — you can use any kind that you like, but my favorites are a mixture of white and baby Bella mushrooms. I buy two packages, one of each kind, knowing it will be enough to make two breakfasts!
One handful of fresh herbs — I like a mixture of thyme, marjoram, and chives, but you can add basil, tarragon, or rosemary too.
Salt and pepper to taste
Optional additions — choose one teaspoon or so of one of these if you’d like to add another flavor:
Worcestershire Sauce, balsamic vinegar, or sherry
A tablespoon or two of Gruyere or cheddar cheese, finely grated on top as a garnish
 Humphrey Carpenter, J. R. R. Tolkien: A Biography; Houghton Mifflin Company, 2000
All the images featured in this post are courtesy of Steve Moon and used with his permission for Cultivating.
Terri Moon is a musician and a lover of Jesus. She delights in playing the music of Bach, growing English roses, baking up a good batch of scones, and all good, true, and beautiful things that point to Him. She has found that the most fulfilling adventures come through collaborating with others, and to that end she and her husband Steve (also a member of The Cultivating Project) serve gladly in their church and also on the leadership team of the Anselm Society. Together they raised four children and are now proud grandparents. Hosting friends in their Colorado home is one of their favorite joint adventures.
Terri holds a master’s degree in violin performance, and has collaborated in many concerts and taught students of all ages for 40 years. Her lifelong passion is the intersection of music, worship, and spiritual formation, and she longs to bring to life the beauty of the Church’s heritage in the arts. Terri currently serves as the Music Director of Holy Trinity Anglican Church in Colorado Springs.
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