Cep, oyster mushroom, girolle: it's mushroom season!
It's autumn, the season of mushrooms at his best. I do not speak of course about mushrooms from Paris, available on stalls all year long, but savages, those who smell the undergrowth. If you are motivated to pick them yourself, do not forget your boots, a small knife and a trip to the pharmacist on the way home. You never know, if an amanita slips into your basket, the tasting may turn short. Otherwise, there is always the primeur.
Once your loot is safe in your kitchen, it's about delicately cleaning your precious finds. We remove the earthy foot and a small trickle of water is often enough to clean them. For the tough ones with a big hat, immerse them in a container of water quickly. Be careful not to let them soak, otherwise they will lose all their precious juices.
Seared or grilled?
Unwrap your spatulas, pots and pans, time is in the kitchen! The mushrooms Wild birds are fragile, so they must be consumed quickly. Grilled or sautéed in butter or goose fat, it's enough to sublimate your chanterelles, death trumpets and oyster mushrooms. They are cut in half to neutralize their rubbery side. Those who have a big hat, such as porcini mushrooms, cook themselves grilled with a drizzle of olive oil. We cut the foot in half and the hat in large pieces to keep the aromas. If your mushrooms are the accompaniment of grilled meat, you can add a little parsley, garlic or shallot in the pan.
Mushroom recipes
What else to do with my mushrooms ? The girolle makes a omelette genialissime worthy of great chefs. Small pieces of oyster mushrooms grilled in eggs casseroles, and this is the insured cardboard. Also try the risotto mushrooms or the potato mille-feuille and mushrooms. Or simply, use your little wonders to pick up a pumpkin puree or velvety pudding.
