- Fry 200 gr. of lobster mushrooms cut in small pieces in a little oil during 15 minutes. Blend often!
- Chop finely 1 onion and 1 celery stick.
- Add vegetables to mushrooms as well as salt, a bay leaf and rosemary.
- Cook another 15 minutes on low heat.
- Add 1 litre of poultry stock, bring to a boil then let simmer 45 minutes.
- Mix thoroughly.
- Before serving, add a small bowl of 35% cream mixed with an egg yolk.
Cut in thin slices the swollen-stalked cats.
Prepare a marinade with a squirt of lemon, 15 cl. of grape pip oil, salt and pepper.
Let the mushrooms marinade during the preparation of the batter.
Prepare batter with following ingredients:
200 gr. of flour, ½ teaspoon of dry yeast, 1 egg, a tablespoonful of oil, salt and lukewarm water.
Blend flour, yeast and oil, thin out with lukewarm water until you get a smooth batter.
Add the slightly beaten egg white. Let stand 11/2 hour.
Preheat your fryer at 325 F, dip your mushrooms in the batter and cook in oil until the batter is golden brown. Let drip on an absorbent paper.
Add salt before serving.
1 package of puff pastry
1 egg yolk
200 gr. king boletes
25 gr. of butter
10 cl. of fresh cream
chives, parsley, salt and pepper
Unfold pastry, wet lightly then fold in two.
Cut up in four rectangles, spread them with the beaten egg yolk.
With the tip of a knife, trace a smaller rectangle on every large rectangle, without cutting through the pastry.
Preheat the oven at 350 F, place the pastries on the baking paper and cook for 10 minutes.
Meanwhile, fry the king boletes in butter. After 5 minutes, add salt, pepper, the cream and chives.
Remove pastries from oven, open covers and stuff with preparation, sprinkle with chopped fresh parsley and place covers. Serve immediately.
400 gr. of various mushrooms
4 tablespoons of fresh cream,
oil, butter, salt and pepper
-Cook mushrooms in a little oil and butter.
-Meanwhile, cut the pepper in strips, then dice.
-Beat the eggs with a whisk, add the cream, pepper dices and fried mushrooms.
-Add salt and pepper.
-Pour preparation in buttered metallic tin
-Cook 1 hour in a double-boiler
-Turn out of the tin with precaution
-Serve with a fresh salad
200 gr. mix of boletes
4 small hamburger buns
200 gr. of ground beef
50 gr. of blue cheese, Roquefort type
1 garlic clove
10 cl. of fresh cream
4 salad leaves
Chop finely the boletes as well as the onion and garlic.
Chisel the parsley.
Blend with the meat
Make four cakes with this preparation.
Add salt and pepper on both sides
Cook in the frying pan with a little butter about 5 to 10 minutes
Press the blue cheese in the fresh cream, mix.
Spread this cheese preparation inside the buns.
Add a salad leaf and the meat.
Place hamburgers on a hot grill for 2 to 3 minutes
Country morels (to accompany the roast)
Cut morels in rings as well as shallots.
Fry them in the butter and oil.
Season with salt and pepper.
Add a good spoonful of cider.
Cook on low heat.
For 4 persons:
1 roll of puff pastry
400 gr. of fresh chanterelles
500 gr. of fresh salmon
20 cl. of liquid cream
2 egg yolks
1 tsp. of coriander seeds
butter or oil
salt and freshly ground black pepper
Line pie pan with pastry
Brush the chanterelles lightly, cut the biggest in 2 lenghtwise.
Sweat without fat on low heat.
Cut the salmon in 3-4 cm. Squares.
In a bowl, mix the fresh cream, egg yolks, coriander seeds, salt and pepper.
Garnish the pie with chanterelles and salmon, add the mixture beforehand prepared.
Cook in preheated oven (350F-180 C) for about 35 minutes.
Serve, for example, with buttered fiddleheads.