Wild fresh mushrooms of your choice: chanterelles, porcini, chanterelles tubes, also trythe lobster mushroom (for its color and flavor reminiscent of saffron seafood!) And if you’re lucky: the trumpet of death or craterelle …
You can also mix more kinds ….
– Butter or oil
– Green onions or chives
– Freshly chopped garlic
– Salt and pepper
– Cream to your taste
Heat the butter or oil,
Add mushrooms (you have cleaned as needed)
Make the stir fry over high heat a few minutes, then reduce your heat and cook andreduce, when the water is almost evaporated, add the chives or scallions, and / or havefresh parsley, salt and pepper and why not a little cream …
Serve on crackers or baguette bread as an appetizer, as an accompaniment to meat, vegetables, add to an omelette … with rice or other grains ….
– Out of season, use dried mushrooms you have soaked, drain and proceed the sameway as the above recipe …
Keep your soaking water to make soup, sauce, cook pasta, rice or other grains ….
– The dried mushrooms can also be ground and used as seasoning your dishes in hot …
N.B.: Allergy Alert!
Be sure to consult a health professional if in doubt.
Source: Forêts & papilles