The season is almost gone and I still did not write about them….. the mushrooms.
Usually, you either love them or hate them, you fear the idea of picking mushrooms because you might pick toxic ones or love the idea of looking for your dinner in the wood!
We are lucky enough to be surrounded with woods at my Dad’s home and even more lucky to have great spots for mushrooms such as chanterelles, ceps, “trompette de la mort” and “pieds de mouton”.
Indeed, some years are really crazy and we have to throw away some of them, we cook them, we dry them, we freeze them and we offer a lot to our relatives.
This year was so-so, just enough for our great family even if we wish there was more ceps.
Here is a few ideas to cook them and match them and also a few tips to cook them the right way.
- wild mushrooms
- salt and pepper
- butter and oil
- a garlic clove crushed
- freshly chopped herbs
First of all, you need to clean the mushrooms and this step takes quite some time….. Get your friends, cousins, sister-in-law….. sit in the kitchen with a good cup of tea or glass of wine and get started.
You never wash the mushrooms, they are essentially made of water and if they rest in it, they will loose all their flavor.
Using your hands, a brush or a tea towel, remove any leaves, earth or insects.
Get a great pan and drizzle with oil and a good spoon of butter, once the butter is melted, add the mushrooms and the garlic if you want more flavor. Season with salt and pepper. The pan can look overloaded, the mushrooms will quickly release all the water and shrink tremendously.
Do not throw away the water, most of the flavor is in it, the mushrooms will be tasteless if you do that!
Cook them on medium heat until the water has evaporated. Stir from time to time.
The mushrooms are ready once they melt in your mouth. There is no more sensation of biting something raw and chewy.
Just before serving, you can spread chopped herbs on the mushrooms and cook them another 2-3 minutes.
Trompette des Morts
Pieds de Mouton
Other ways to cook Mushrooms:
Chanterelle, Bacon and Linguine
Partridges and Chanterelles
You can also cook them with poultry or meat. Once you have sealed the poultry or beef and start cooking it, spread the mushrooms around it and let them cook. They will bring more flavor and also benefit from the flavor of the poultry or beef.
Simply check from time to time that the mushrooms do not burn. It may happen with long cooking times, the water fully evaporates. Simply add some stock, white wine or water.
in that case you also have to pluck the birds…..