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French Cooking: Sautéed Mushrooms
When
I arrived in Toulouse, I went to the neighborhood market in September
and I was just shocked how the locals were snatching up all the wild
mushrooms! My husband explained that this was a sacred event, so
we of course bought some as well for about thirty dollars ($10 dollars
a pound)! They were exquisite: big juicy cèpes, which we sautéed
with garlic and parsley. Now is the
season for mushrooms! One can find all sorts of wild mushrooms in the
markets of France. After this hot summer coupled with the
rains of autumn there will be lots and lots of wild mushrooms in the
forest. The French just love their cèpes; there are 20 varieties
of cèpes in France: les cèpes de Bordeaux (light brown) and les cèpes
jaunes, which are less earthy, are just a few. If you cannot find
cèpes in the States then buy some Shitake mushrooms. They are
really delicious as well.
Must
one wash mushrooms? Really, you only need to rinse the mushrooms
and as quickly as possible. You can even just wipe them down with
a damp paper towel.
This week's
recipe from French Cooking without a Fuss features a side dish of
sautéed wild mushrooms, which can be served with grilled lamb, beef,
veal or duck. And why not just add these wonderful mushrooms to
some tagliatelle for a light and tasteful entrée?
Poêlée de champignons forestiers
Sautéed Wild Mushrooms
For 6 persons
Cooking time: 20 minutes
Sautéed Wild Mushrooms
For 6 persons
Cooking time: 20 minutes
1 cup chanterelles (washed and sliced)
1 cup pleurotes (washed and sliced)
1 cup Cèpes or shitakes (washed and sliced)
1 cup trompettes de la mort (washed and sliced)
1 cup girolles (washed and sliced)
5 tbsp. butter (melted)
3 shallots (minced)
6 sprigs parsley (minced)
6 sprigs chives (chopped)
6 tbsp. whipping cream
salt and pepper, to taste
1 cup pleurotes (washed and sliced)
1 cup Cèpes or shitakes (washed and sliced)
1 cup trompettes de la mort (washed and sliced)
1 cup girolles (washed and sliced)
5 tbsp. butter (melted)
3 shallots (minced)
6 sprigs parsley (minced)
6 sprigs chives (chopped)
6 tbsp. whipping cream
salt and pepper, to taste
Put
all the mushrooms in a large skillet. Cook covered over low heat until
they sweat out their water. Add the melted butter, the shallots,
salt and pepper. Cook uncovered over low heat for 10 minutes. Add the
cream and cook for 5 more minutes. Just before serving sprinkle with
the parsley and chives.
Et voilà!
--
April Paute moved to France over 10 years ago with her husband Jean Michel and 2 Siamese cats. Armed with only a dictionary and hand signals, she took on the challenge of requesting the local boucher decapitate a chicken for her. After living in Paris and Antibes, April & co. have settled in Toulouse, where she draws inspiration
from her herb garden.
April Paute moved to France over 10 years ago with her husband Jean Michel and 2 Siamese cats. Armed with only a dictionary and hand signals, she took on the challenge of requesting the local boucher decapitate a chicken for her. After living in Paris and Antibes, April & co. have settled in Toulouse, where she draws inspiration
from her herb garden.
